Ingredients Beef Steak Cuts Our 20 Best Recipes for Braised Short Ribs By Food & Wine Editors Updated on February 25, 2023 Share Tweet Pin Email Trending Videos Photo: Frederick Hardy II / Food Styling by Torie Cox / Prop Styling by Claire Spollen Braising is an excellent cooking method to produce tender, tasty short ribs. Your choice of braising liquid imparts unique flavor, and this collection of braised short ribs recipes includes an array of options. Reach for red wine to make a riff on Korean kalbi jim or sommelier Clint Sloan's excellent Syrah-Braised Short Ribs. For a toasty, malty rendition, try a stout or porter. We've even got a recipe with hard cider and another with cola. Short on time? Use your Instant Pot to turn out fork-tender short ribs with long-cooked flavor in a mere hour. All routes lead to delicious! 01 of 20 Braised Short Ribs © Lucy Schaeffer Chef Tom Colicchio is a master with meat, and his tender, succulent braised short ribs are much in demand at his Craft restaurants in New York and Los Angeles. He marinates the short ribs along with vegetables in wine, then discards those vegetables and braises the ribs with fresh vegetables. At home, use the same vegetables in the marinade and the braise. Get the Recipe 02 of 20 Soy-Braised Short Ribs © Christina Holmes Traditional Korean cooking meets French technique in this elegant take on kalbi jim from chef Sohui Kim of The Good Fork in Brooklyn. Kim braises the short ribs slowly in red wine, instead of boiling them, for extra-tender meat and a rich, flavorful sauce. Get the Recipe 03 of 20 Short Rib Ragù with Orange-Parsley Gremolata Photo by Antonis Achilleos / Food Styling by Ruth Blackburn / Prop Styling by Christina Daley This ragù stands apart from most with the addition of fennel seeds, ground allspice, and habanero hot sauce. Like most great braises, it tastes even better after a day or two in the fridge, making it an ideal do-ahead dish for entertaining. Be sure to look for meaty short ribs; they can sometimes be skimpy, consisting of mostly bones. Get the Recipe 04 of 20 Braised Short Ribs with Root Vegetable Mash © John Kernick This twist on the British Sunday roast swaps tender, red wine-braised short ribs and a root vegetable mash for the traditional roast beef and potatoes. Get the Recipe 05 of 20 Syrah-Braised Short Ribs © Theo Morrison Charleston sommelier Clint Sloan swears by this easy short ribs recipe, adapted from the Joy of Cooking, because it brings out the flavors in the braising wine. Serve it over polenta with roasted carrots. Get the Recipe 06 of 20 Short Rib Chili Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Claire Spollen Fresh jalapeños, smoky chipotles in adobo, and fruity ancho chile powder give this thick, meaty short rib chili layers of heat, while red wine and tomato add acidity to balance out the richness of the tender short ribs. Homemade pickled red onions provide a colorful, tasty, crunchy topping. Get the Recipe 07 of 20 Beet-Braised Short Ribs © Nicole Franzen Chef Erin French cooks her ultra-tender short ribs with beets, then serves them with buttery pureed parsnips, horseradish cream, and pickled onions. Get the Recipe 08 of 20 Stout-Braised Short Ribs © Christina Holmes Braising short ribs in beer makes them super tender and adds a slight bitter note. Chef Sarah Simmons cooks her ribs in Brooklyn Brewery Black Chocolate Stout; you can use any dark beer you fancy. Get the Recipe 09 of 20 Cola-Braised Short Ribs with Risotto Frederick Hardy II / Food Styling by Torie Cox / Prop Styling by Claire Spollen Nothing is cozier than a Dutch oven filled with braised, fall-off-the-bone tender short ribs served over risotto. Here, the classic wine and stock braising liquid get a surprising addition from cola, which balances the savory with a touch of complex sweetness to create a smooth, rich sauce. Get the Recipe 10 of 20 Braised Short Ribs with Miso Collard Greens © Christina Holmes To go with his tender braised short ribs, chef Hugh Acheson puts a spin on the classic Southern side of collard greens by adding a few tablespoons of umami-rich miso. Get the Recipe 11 of 20 Morisqueta con Costillas de Res en Salsa Roja (Rice with Saucy Braised Beef Ribs) Photo by Antonis Achilleos / Prop Styling by Christina Daley / Food Styling by Margaret Monroe Dickey Morisqueta is Mexico's unsung rice-bowl hero found in regions along the Pacific, specifically Michoacán. It's essentially a taco in rice form: rice topped with a saucy pork, beef, or seafood guisado, beans, raw cabbage for texture, and some crema to pull it all together. Bone-in beef short ribs are essential for maximum flavor and texture in the dish — ask the butcher to cut the flanken through the bone into smaller pieces. Get the Recipe 12 of 20 Madeira-Braised Short Ribs with Parslied Potatoes © Quentin Bacon Celebrity chef Emeril Lagasse uses boneless short ribs for this dish, which is excellent served with his buttery parsley potatoes. Get the Recipe 13 of 20 Braised Short Ribs with Daikon and Glass Noodles © Tina Rupp These tender short ribs are served in an intense broth made sweet with mirin and brown sugar and dark with soy sauce and sherry. "This is a variation of a Korean dish called kalbi tang," chef-restaurateur Sang Yoon says. Get the Recipe 14 of 20 Smoked Porter-Braised Beef Short Ribs © Fredrika Stjärne This rich braise is sweet, smoky, and pleasantly bitter all at once. The recipe calls for a smoked porter; if unavailable, substitute a regular porter or another dark beer. Polenta is the ideal accompaniment for the short ribs and their luscious sauce, but mashed potatoes or egg noodles would also work well. Get the Recipe 15 of 20 Instant Pot Red-Cooked Short Ribs Jen Causey With cooler weather comes the season of slow cooking — long-simmered stews and braises that sing with richness and depth. Thank goodness for the Instant Pot, which allows you to braise meat to fork-tender butteriness in far less time than the oven or stovetop. Here, beef short ribs cook to fall-apart perfection in barely an hour, thanks to this handy appliance. Get the Recipe 16 of 20 Oven-Braised Short Ribs with Pasilla-Tomato Mole © Christina Holmes Inspired by his grandmother, chef Hugo Ortega uses smoky pasilla chiles, tomatoes, and spices to make a rich, tangy mole sauce for braising tender short ribs. Get the Recipe 17 of 20 Hard Cider-Braised Short Ribs Jennifer Causey "Nothing takes away the damp and chill quite like the warming scent of a good braise bubbling away in the oven," writes cookbook author Leah Koenig. "In this recipe, I employ a hefty glug of hard cider to flavor the braising liquid. Be sure to use a hard cider that you like the taste of — ideally one that is on the crisp and dry side of the spectrum, and not overly funky. The cider’s crisp, fermented flavor offsets the ribs’ richness. It’s a match made in braising heaven." Get the Recipe 18 of 20 Texas Chile Short Rib Tacos John Kernick The sauce for these tender beef short ribs is intense. To round out the tang and heat from the tomatoes and chiles, cookbook authors Matt and Ted Lee add a little semisweet chocolate. “It’s mellow and sweet,” says Ted. “The chocolate puts everything in balance." Get the Recipe 19 of 20 Spiced Short Rib Tagine © Fredrika Stjärne Lior Lev Sercarz, chef and owner of the spice company La Boîte in New York City, uses North African flavorings to make a delicious sauce for luscious short ribs. They're served over couscous and tender honey-lemon-glazed turnips and radishes. Get the Recipe 20 of 20 Short Rib Bourguignon © Michael Turek The French created beef bourguignon to turn tough beef into a delicious dish. Here, chef Aaron Barnett upgrades it with short ribs. The cooked stew is refrigerated overnight to allow the flavors to meld and the fat to rise to the surface; simply skim the fat, reheat, and garnish with parsley to serve (perhaps pour some glasses of Beaujolais, too). Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit