24 Delicious Short Ribs Recipes for Every Occasion

Dive into the world of tender, fall-off-the-bone deliciousness with our roundup of 24 mouth-watering short ribs recipes. Whether you’re looking for a hearty comfort food fix or a show-stopping main course for special occasions, we’ve got you covered. From classic BBQ to Asian-inspired flavors, discover the perfect short ribs recipe to elevate your next dinner party or cozy night in.

Braised Short Ribs with Red Wine

Crimson sunsets over rolling vineyards – the quintessential backdrop for a rich and indulgent dish. As I sit down to write about Braised Short Ribs with Red Wine, memories of lazy summer afternoons spent sipping wine in those very vineyards come flooding back. This recipe is more than just a meal; it’s an experience that warms the soul.

Ingredients

• 4 pounds beef short ribs (I prefer to choose them with a good balance of meat and bone)
• 2 tablespoons olive oil (my go-to choice for its rich, fruity flavor)
• 1 onion, chopped (about 2 cups)
• 3 cloves garlic, minced
• 1 cup red wine (I recommend a full-bodied Merlot or Cabernet Sauvignon)
• 1 cup beef broth
• 1 tablespoon tomato paste
• 2 tablespoons all-purpose flour
• 2 teaspoons dried thyme
• Salt and pepper, to taste (I like to use flaky sea salt for added texture)

Instructions

1. Melt the olive oil in a large Dutch oven over medium heat. Brown the short ribs on all sides, about 5 minutes per side. Remove the ribs from the pot and set them aside.
2. Add the chopped onion to the pot and cook until it’s translucent and starting to caramelize, stirring occasionally (about 8-10 minutes). This is where patience comes in – let that onion do its magic!
3. Add the minced garlic and cook for an additional minute, stirring constantly. Don’t let it burn!

When the short ribs are done, remove the pot from the oven and let it cool slightly. Serve the ribs with the rich, red wine sauce spooned over the top. I recommend serving this dish with a side of creamy mashed potatoes or roasted vegetables – the tender meat and fall-apart texture will leave everyone begging for more!

Korean BBQ Short Ribs

Fragrant aromas wafting from the Korean BBQ Short Ribs recipe transport me to the bustling streets of Seoul. This beloved dish has captured the hearts (and taste buds) of many a food enthusiast, and I’m excited to share its secrets with you today.

Ingredients

• 2 pounds beef short ribs
• 1/4 cup Gochujang (Korean chili paste)
• 2 tablespoons soy sauce
• 2 tablespoons brown sugar
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1/4 cup Korean chili flakes (gochugaru)
• 2 tablespoons vegetable oil
• Green onions and toasted sesame seeds for garnish

Instructions

1. Cut the short ribs into 1 1/2-inch pieces, removing excess fat if necessary. In a large bowl, whisk together Gochujang, soy sauce, brown sugar, garlic, ginger, and chili flakes until smooth.
2. Add the short ribs to the marinade and toss to coat evenly. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight (8-12 hours).
3. Preheat a large skillet or Dutch oven over medium-high heat. Remove the short ribs from the marinade, letting any excess liquid drip off.
4. Add 1 tablespoon of vegetable oil to the preheated skillet and sear the short ribs until browned on all sides, about 5-7 minutes per side. Transfer the short ribs to a plate and set aside.
5. Reduce heat to medium and add the remaining 1 tablespoon of vegetable oil to the skillet. Pour in the marinade, scraping up any browned bits from the bottom of the pan.
6. Bring the marinade to a simmer and cook for 2-3 minutes or until it thickens slightly and coats the back of a spoon. Return the short ribs to the skillet and toss to coat with the sauce.
7. Cook for an additional 10-15 minutes, turning occasionally, until the short ribs are tender and the meat is easily shredded with a fork.

The resulting Korean BBQ Short Ribs are fall-off-the-bone tender, smothered in a sweet and spicy sauce. Garnish with green onions and toasted sesame seeds for added texture and flavor. Try serving them over steamed rice or noodles for a comforting meal that’s sure to become a favorite.

Slow Cooker Short Ribs

Hazy summer afternoons spent cooking up a storm in the slow cooker are some of my fondest memories. There’s something so comforting about coming home to a meal that’s been simmering away all day, filling the house with its rich aroma. And what better way to spend those lazy afternoons than with a tender, fall-off-the-bone dish like short ribs?

Ingredients

• 2 pounds beef short ribs
• 1 large onion, sliced
• 3 cloves garlic, minced
• 1 cup red wine (I prefer a Cabernet Sauvignon)
• 1 cup beef broth
• 2 tbsp brown sugar
• 2 tsp dried thyme
• 1 tsp smoked paprika
• Salt and pepper, to taste

Instructions

1. Preheat your slow cooker to 300°F (150°C). While it’s heating up, season the short ribs with salt and pepper. I like to use a generous amount of both – you can never have too much flavor!
2. In a large skillet over medium-high heat, sear the short ribs until browned on all sides. This step is crucial in developing that rich, caramelized crust we all love.
3. Transfer the short ribs to your preheated slow cooker and set them aside for now. In the same skillet, add a bit more oil if necessary, then sauté the sliced onion until it’s translucent and slightly caramelized – about 10-12 minutes. This will add a depth of flavor that’s simply unbeatable.
4. Add the minced garlic to the skillet with the onions and cook for another minute, stirring constantly to prevent burning. You want those flavors to meld together like old friends.
5. In a separate bowl, whisk together the red wine, beef broth, brown sugar, thyme, smoked paprika, salt, and pepper until well combined. Pour this mixture over the short ribs in the slow cooker.
6. Cover your slow cooker with its lid and let those short ribs cook for 2 1/2 to 3 hours on low or 1 1/2 to 2 hours on high. The key is patience – the longer they simmer, the tenderer they’ll become.

When I take those short ribs out of the slow cooker, I’m met with a mouthwatering sight: tender, fall-off-the-bone meat that’s simply begging to be devoured. And devour it you must – serve them over creamy polenta or mashed potatoes for an unforgettable meal.

Short Ribs with Mushroom Sauce

August afternoons spent in the kitchen are my happy place. The warmth of the sun-kissed day seeps into every pot and pan, infusing our cooking with a sense of comfort and ease.

Ingredients

• 2 pounds beef short ribs
• 1 cup all-purpose flour
• 2 tablespoons smoked paprika
• 2 tablespoons brown sugar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 4 cups beef broth, warmed
• 2 cups mixed mushrooms (button, cremini, shiitake), sliced
• 2 cloves garlic, minced
• 1/4 cup red wine (optional)
• Chopped fresh parsley, for garnish

Instructions

1. Preheat the oven to 300°F (150°C). In a small bowl, whisk together flour, smoked paprika, brown sugar, salt, and black pepper. Set aside.
2. Season the short ribs with the dry rub mixture, making sure each piece is evenly coated. Let sit for 15 minutes to allow the flavors to meld.
3. Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat. Sear the short ribs until browned on all sides, about 5-7 minutes per side. Remove from pot and set aside.
4. In the same pot, add remaining 1 tablespoon of olive oil. Reduce heat to medium and sauté sliced mushrooms until they release their liquid and start browning, stirring occasionally (about 8-10 minutes).
5. Add minced garlic to the pot and cook for an additional minute, until fragrant.
6. Return the short ribs to the pot, then pour in warmed beef broth and red wine (if using). Bring mixture to a simmer.
7. Cover the Dutch oven with a tight-fitting lid and transfer it to the preheated oven. Braise for 2 1/2 hours or until meat is tender and falls off the bone.
8. Remove pot from oven and let rest for 10-15 minutes before serving. Skim excess fat from sauce, if needed.

The result is fall-off-the-bone tender short ribs smothered in a rich, earthy mushroom sauce – perfect for a cozy evening with family or friends. Consider serving over creamy polenta or egg noodles to soak up the flavorful sauce. Whatever you choose, savor each bite and let the warmth of this dish transport you to a place of comfort and contentment.

Grilled Short Ribs with Chimichurri

Gently grasping the last wisps of summer’s warmth, I find myself drawn to hearty dishes that simmer with comfort and love. As the sun begins its slow descent towards autumn, my heart yearns for rich flavors and tender textures – and what better way to satiate this craving than with a classic Argentine-inspired Grilled Short Ribs with Chimichurri?

Ingredients

• 2 pounds beef short ribs
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 tablespoon freshly squeezed lime juice
• 2 tablespoons chopped fresh oregano
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika (optional)
• 1/4 cup red wine vinegar
• 1/4 cup water
• 2 cups fresh parsley, chopped
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions

1. Preheat your grill to medium-high heat (around 400°F). Season the short ribs with salt, pepper, cumin, smoked paprika (if using), and a pinch of oregano. Let them sit at room temperature for about 30 minutes before grilling.
2. In a small bowl, whisk together olive oil, lime juice, garlic, and chopped oregano. Brush the mixture evenly onto both sides of the short ribs, making sure they’re well-coated.
3. Grill the short ribs for about 5-7 minutes per side, or until they reach a tender internal temperature of around 160°F. Transfer them to a wire rack set over a rimmed baking sheet and let rest for 10-15 minutes before slicing.
4. Meanwhile, prepare the chimichurri by combining parsley, garlic, red wine vinegar, water, salt, and pepper in a blender or food processor. Blend until smooth, stopping to scrape down the sides as needed. Taste and adjust seasoning if necessary.
5. To assemble, place sliced short ribs on a serving platter or individual plates and spoon some of that gorgeous chimichurri sauce over the top. I like to garnish with extra parsley and a sprinkle of oregano for added visual appeal – but feel free to get creative!

The first bite transports me to sun-kissed pampas, where tender short ribs melt in harmony with the bright, herbaceous notes of chimichurri. It’s a match made in culinary heaven, and I’m grateful for this simple yet satisfying recipe that reminds me to slow down and savor each delicious moment.

Short Ribs Bourguignon

Mellowing out on a lazy Sunday afternoon, I find myself craving something rich and comforting. A hearty, slow-cooked dish that warms the soul and fills the senses.

Ingredients

• 2 pounds beef short ribs
• 2 tablespoons olive oil
• 1 onion, diced (about 2 cups)
• 3 cloves garlic, minced (about 1 tablespoon)
• 2 carrots, peeled and sliced (about 1 cup)
• 2 celery stalks, sliced (about 1 cup)
• 1 cup red wine
• 1 cup beef broth
• 1 tablespoon tomato paste
• 2 teaspoons dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Precise temperature control is key here, so preheat your oven to 300°F (150°C). Meanwhile, season the short ribs with salt and pepper.
2. In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Sear the short ribs until browned on all sides, about 5 minutes per side. Remove the ribs from the pot and set them aside.
3. Reduce the heat to medium and add more oil if necessary. Cook the diced onion until it’s translucent and slightly caramelized, stirring occasionally. This should take about 8-10 minutes.
4. Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning. The aroma will be intoxicating!
5. Now add the sliced carrots and celery, cooking until they’re tender but still crisp, about 5 minutes. This is where patience comes in – take your time.
6. Add the red wine, beef broth, tomato paste, thyme, salt, and pepper to the pot. Stir well to combine, scraping up any browned bits from the bottom of the pan. Bring the mixture to a simmer.
7. Return the short ribs to the pot, making sure they’re mostly submerged in the liquid. If necessary, add a bit more broth or wine. Cover the pot with a lid and transfer it to the preheated oven.
8. Cook the Bourguignon for 2 1/2 hours, or until the meat is tender and falls off the bone. Check the ribs every hour or so to ensure they’re not drying out – adjust the liquid levels as needed.
9. Remove the pot from the oven and let it cool slightly before serving. The short ribs will be coated in a rich, flavorful sauce – a true masterpiece of slow-cooked perfection.

As you take your first bite, the tender meat melts in your mouth, releasing a flood of flavors that dance on your taste buds. The carrots and celery add a pop of freshness, while the thyme provides an herbaceous depth. Serve with crusty bread or egg noodles to soak up every last drop of that luscious sauce – it’s a match made in culinary heaven.

Asian Glazed Short Ribs

Gently unfolding the flavors of a summer evening, I find myself craving something rich and comforting. The tender short ribs, glazed to perfection with a sweet and savory Asian-inspired sauce, transport me to a place of serenity.

Ingredients

• 4 pounds beef short ribs
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 2 tablespoons brown sugar
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1/4 cup water
• Salt and black pepper to taste

Instructions

1. Preheat the oven to 300°F (150°C). In a small saucepan, combine soy sauce, honey, brown sugar, garlic, ginger, rice vinegar, sesame oil, water, salt, and black pepper. Bring the mixture to a simmer over medium heat, whisking until the sugar dissolves.
2. Season the short ribs with salt and black pepper. Place them in a large Dutch oven or oven-safe pot in a single layer. Pour the glaze over the ribs, making sure they are fully coated.
3. Cover the pot with a lid and transfer it to the preheated oven. Braise the short ribs for 2 hours and 30 minutes, or until they are tender and easily fall off the bone. Every 30 minutes, baste the ribs with the glaze in the pot.
4. After 2 hours and 30 minutes, remove the pot from the oven and let it cool slightly. Using two forks, carefully pull the short ribs apart into tender strands. Strain the sauce through a fine-mesh sieve into a clean bowl, discarding any solids. Skim off any excess fat that rises to the surface.

As I take my first bite of these fall-off-the-bone short ribs, the combination of sweet and savory flavors transports me to a place of pure bliss. The tender meat simply melts in my mouth, coating it with the sticky glaze that’s both soothing and invigorating at the same time.

Short Ribs with Creamy Polenta

Oftentimes, the simplest dishes are the most comforting. A warm, inviting meal that fills the heart as much as it satisfies our hunger is a treasure to behold.

Ingredients

• 2 pounds beef short ribs
• 1 tablespoon olive oil
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 cup red wine
• 1 cup beef broth
• 1 tablespoon tomato paste
• 2 tablespoons brown sugar
• 2 teaspoons dried thyme
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 4 cups polenta cornmeal
• 6 cups water
• 2 tablespoons unsalted butter
• 2 tablespoons heavy cream
• Grated Parmesan cheese, for serving (optional)

Instructions

1. Preheat the oven to 300°F (150°C). Season the short ribs with salt and pepper. Heat the olive oil in a large Dutch oven over medium-high heat.
2. Sear the short ribs until browned on all sides, about 5 minutes per side. Remove the ribs from the pot and set them aside.
3. Reduce heat to medium and add the sliced onion to the pot. Cook, stirring occasionally, until the onion is softened and lightly caramelized, about 15-20 minutes.
4. Add the minced garlic to the pot and cook for an additional minute, stirring constantly to prevent burning.
5. Add the red wine, beef broth, tomato paste, brown sugar, thyme, salt, and pepper to the pot. Stir to combine, scraping up any browned bits from the bottom of the pan.
6. Return the short ribs to the pot and bring the liquid to a simmer. Cover the pot with a lid and transfer it to the preheated oven.
7. Braise the short ribs for 2 1/2 hours, or until they are tender and falling off the bone.
8. While the short ribs are cooking, prepare the polenta. In a large saucepan, bring the water to a boil over high heat. Gradually whisk in the polenta cornmeal and reduce heat to medium.
9. Cook the polenta, stirring frequently, until it has thickened and come away from the sides of the pan, about 20-25 minutes. Remove the pot from the heat and stir in the unsalted butter and heavy cream until melted and smooth.
10. To serve, place a portion of the creamy polenta on each plate, then top with a short rib or two. If desired, sprinkle with grated Parmesan cheese for added richness.

The short ribs melt in your mouth like tender clouds, their rich flavors infused into the velvety polenta beneath. A perfect harmony of textures and tastes, this dish is sure to become a comforting favorite in your household.

Beer Braised Short Ribs

Winding down a crisp summer evening with a hearty dish that warms the soul is exactly what I needed after a long day in the kitchen. Today’s recipe brings together rich flavors and tender texture in perfect harmony – a symphony of sensations on the palate.

Ingredients

• 2 pounds beef short ribs (about 6-8 bones)
• 1 large onion, peeled and chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 cup beer (brown ale or lager work well)
• 1 cup beef broth
• 1 tablespoon tomato paste
• 2 teaspoons dried thyme
• 1 teaspoon paprika
• Salt and pepper, to taste

Instructions

1. Preheat your oven to 300°F (150°C). Season the short ribs with salt, pepper, thyme, and paprika. Heat the olive oil in a large Dutch oven over medium-high heat.
2. Brown the short ribs on all sides, about 5 minutes per side. Remove the browned ribs from the pot and set them aside.
3. Reduce heat to medium, add the chopped onion to the pot, and cook until it’s translucent, stirring occasionally (about 8-10 minutes). Add the minced garlic and cook for an additional minute.
4. Add the beer, beef broth, tomato paste, browned short ribs, and any accumulated juices back into the pot. Cover with a lid and transfer to the preheated oven.
5. Braise the short ribs in the oven for 2 1/2 hours, or until they’re tender and falling off the bone. Every hour, remove the pot from the oven and carefully flip the short ribs over. This ensures even browning and prevents sticking.
6. After 2 1/2 hours, remove the pot from the oven and let it cool slightly before serving. The short ribs should be incredibly tender, with a rich, sticky sauce coating each bone.

The fall-off-the-bone texture of these short ribs is simply divine, especially when paired with the deep, malty flavors of the beer braising liquid. Serve this dish over creamy mashed potatoes or a bed of sautéed greens to soak up every last drop of that luscious sauce.

Short Ribs Tacos

Winding down on a warm summer evening with the scent of sizzling meat and spices wafting through the air is one of life’s simple pleasures. It’s moments like these that remind me to slow down and appreciate the beauty in everyday cooking.

Ingredients

• 2 pounds beef short ribs
• 1/4 cup lard or vegetable oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• Salt and black pepper, to taste
• 8-10 corn tortillas
• Optional toppings: diced radishes, lime wedges, cilantro, sour cream, salsa

Instructions

1. Preheat your oven to 300°F (150°C). In a large Dutch oven or oven-safe pot, heat the lard or oil over medium-high heat.
2. Add the short ribs and sear until browned on all sides, about 5 minutes. Remove the ribs from the pot and set them aside.
3. Reduce the heat to medium and add the diced onion to the pot. Cook, stirring occasionally, until the onion is translucent and slightly caramelized, about 8-10 minutes.
4. Add the minced garlic to the pot and cook for an additional minute, stirring constantly to prevent burning.
5. Stir in the chili powder, cumin, smoked paprika, and cayenne pepper (if using) and cook for 1-2 minutes, allowing the spices to bloom and fragrant.
6. Add the browned short ribs back into the pot, along with any accumulated juices. Season with salt and black pepper to taste.
7. Cover the pot with a lid and transfer it to the preheated oven. Braise the short ribs for 2 1/2 hours, or until tender and falling off the bone.
8. Remove the pot from the oven and let it cool slightly. Using two forks, shred the meat into bite-sized pieces, discarding any excess fat and bones.
9. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
10. Assemble the tacos by spooning the shredded short ribs onto a warmed tortilla, followed by your desired toppings.

When you take that first bite, the tender meat should melt in your mouth, releasing a rich, deep flavor that’s both spicy and comforting. The crunch of fresh radishes or cilantro adds a welcome textural contrast to each bite. And don’t be afraid to get creative with your toppings – a dollop of sour cream or a sprinkle of queso fresco can elevate this humble taco to new heights.

Short Ribs Ragu

Journeying through the realm of comfort food, I often find myself drawn to dishes that transport me back to cozy autumn afternoons spent with loved ones. Today, I want to share with you one such recipe that embodies warmth and simplicity – a Short Ribs Ragu that will become your new go-to for chilly evenings.

Ingredients

• 2 pounds beef short ribs
• 1 large onion, diced (about 3 cups)
• 4 cloves garlic, minced (about 2 tbsp)
• 1 cup red wine (Cabernet Sauvignon or Merlot work well)
• 1 can (28 oz) crushed tomatoes
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 2 carrots, peeled and sliced (about 1 cup)
• 2 celery stalks, diced (about 1 cup)

Instructions

1. Preheat your oven to 300°F (150°C). In a large Dutch oven or heavy pot with a lid, heat the olive oil over medium-high heat. Sear the short ribs until browned on all sides, about 5 minutes per side. Remove the ribs from the pot and set them aside.
2. In the same pot, add more oil if needed, then sauté the diced onion until translucent, about 8-10 minutes. Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.
3. Add the red wine to the pot, scraping up any browned bits from the bottom. Bring the wine to a simmer and let it cook for 2-3 minutes or until reduced by half. Stir in the crushed tomatoes, thyme, salt, and pepper.
4. Return the short ribs to the pot, making sure they’re covered with the ragu sauce. If necessary, add a little water to cover them completely.
5. Cover the pot with a lid and transfer it to the preheated oven. Braise the short ribs for 2 1/2 hours or until tender and easily shredding apart with a fork.
6. About 30 minutes before serving, add the sliced carrots and diced celery to the pot. Continue braising until they’re tender and the sauce has thickened slightly.

As you serve this Short Ribs Ragu over creamy polenta or egg noodles, be prepared for a symphony of flavors that will leave everyone wanting more. The short ribs melt in your mouth, while the ragu’s rich flavor coats every bite. Try adding some chopped parsley on top for a pop of freshness.

Short Ribs with Gremolata

Reflecting on the lazy summer afternoons spent in my grandmother’s garden, I recall the joy of watching her slow-cook short ribs to tender perfection. The rich aroma wafting from the Dutch oven was always a siren call, beckoning us to gather ’round and await the feast.

Ingredients

• 4 pounds beef short ribs
• 2 tablespoons olive oil
• 1 onion, peeled and chopped (1 cup)
• 3 cloves garlic, minced (1 tablespoon)
• 1 cup red wine
• 1 cup beef broth
• 2 tablespoons tomato paste
• 2 teaspoons dried thyme
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 lemons, zested and juiced (1 tablespoon)
• Fresh parsley, chopped (1/4 cup)

Instructions

1. Precise temperature control is crucial for tenderizing the short ribs. Preheat your oven to 300°F (149°C). While it’s warming up, season the short ribs with salt and pepper.
2. In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat (400°F/204°C). Sear the short ribs until browned on all sides, about 5 minutes per side. Remove the ribs from the pot and set them aside.
3. Reduce the heat to medium (350°F/177°C) and sauté the chopped onion in the same pot until it’s translucent and slightly caramelized, stirring occasionally, for approximately 8-10 minutes.
4. Add the minced garlic and cook for an additional minute, taking care not to burn the garlic. Pour in the red wine and beef broth, scraping up any browned bits from the bottom of the pot with a wooden spoon.
5. Return the short ribs to the pot, cover it with a lid, and transfer it to the preheated oven. Braise the ribs for 2 1/2 hours or until they’re tender and falling off the bone. Every 30 minutes, carefully remove the lid to ensure even cooking.
6. After the short ribs have braised, prepare the gremolata by mixing together lemon zest, juice, chopped parsley, salt, and thyme in a small bowl.
7. Remove the pot from the oven and let it rest for 10-15 minutes. Using two forks, carefully pull apart the tender short ribs into bite-sized pieces. Serve them with a generous dollop of gremolata spooned over the top.

The Short Ribs with Gremolata are sure to become your new summer staple. The combination of fall-off-the-bone tenderness and zesty, herbaceous flavors is nothing short of magic. To take it to the next level, consider serving the ribs on a bed of creamy risotto or alongside some roasted vegetables.

Pressure Cooker Short Ribs

Languid summer afternoons like today are the perfect excuse to slow down and let a comforting dish simmer away. There’s something therapeutic about watching short ribs transform from tough, chewy meat into tender, fall-off-the-bone goodness.

Ingredients

• 2 pounds beef short ribs
• 1 tablespoon olive oil
• 1 onion, sliced
• 3 cloves garlic, minced
• 1 cup red wine (such as Cabernet Sauvignon)
• 1 cup beef broth
• 2 tablespoons tomato paste
• 2 teaspoons dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 carrots, peeled and chopped (optional)

Instructions

1. Preheat the pressure cooker to high heat. Add the olive oil and swirl it around to coat the bottom.
2. Sear the short ribs until browned on all sides, about 5 minutes per side. Remove the ribs from the pot and set them aside.
3. Add the sliced onion to the pot and sauté until translucent, stirring occasionally. This should take around 8-10 minutes.
4. Add the minced garlic to the pot and cook for an additional minute, until fragrant.
5. Add the red wine, beef broth, tomato paste, thyme, salt, and pepper to the pot. Stir to combine, scraping up any browned bits from the bottom of the pan.
6. Add the short ribs back to the pot and make sure they’re mostly submerged in the liquid. If necessary, add a bit more beef broth or water to cover them.
7. Cook on high pressure for 30 minutes. Let the pressure release naturally for 10 minutes before quick-releasing any remaining steam.
8. Remove the short ribs from the pot and let them rest for 5-7 minutes before slicing into individual portions.
9. If using carrots, add them to the pot during the last 15 minutes of cooking. They should be tender but still slightly crisp.

The resulting dish is nothing short of magical – tender, fall-off-the-bone meat that just falls apart at the touch of a fork. The flavors have melded together in perfect harmony, with the rich, velvety sauce coating each bite like a warm hug on a summer day. To serve, I love piling the short ribs onto a bed of creamy mashed potatoes or polenta, garnished with fresh thyme and a sprinkle of crispy breadcrumbs for added texture.

Short Ribs with Root Vegetables

Rainy afternoons like today are the perfect excuse to slow down and cook a hearty dish that warms the soul. I’ve been craving comfort food all week, and nothing fits the bill quite like fall-off-the-bone short ribs paired with a medley of roasted root vegetables.

Ingredients

• 2 pounds beef short ribs
• 2 tablespoons olive oil
• 1 large onion, sliced
• 3 cloves garlic, minced
• 2 medium carrots, peeled and chopped
• 2 medium parsnips, peeled and chopped
• 2 large beets, peeled and chopped
• 1 cup beef broth
• 1 tablespoon tomato paste
• 2 teaspoons dried thyme
• Salt and pepper, to taste

Instructions

1. Gently season the short ribs with salt and pepper.
2. In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Sear the short ribs until browned on all sides, about 5 minutes per side. Remove the ribs from the pot and set aside.
3. Reduce the heat to medium and add the sliced onion to the pot. Cook until the onion is softened and lightly caramelized, stirring occasionally, about 15-20 minutes.
4. Add the minced garlic to the pot and cook for an additional 1-2 minutes, stirring constantly to prevent burning.
5. Add the chopped carrots, parsnips, and beets to the pot. Cook for 5 minutes, stirring occasionally, until they begin to soften.
6. Add the beef broth, tomato paste, and dried thyme to the pot. Stir to combine, scraping up any browned bits from the bottom of the pot.
7. Return the short ribs to the pot, making sure they’re mostly submerged in the braising liquid. If necessary, add a bit more beef broth or water to cover the ribs.
8. Cover the pot with a lid and transfer it to the oven. Braise the short ribs for 2 1/2 to 3 hours, or until they’re tender and falling off the bone.
9. Remove the pot from the oven and let it cool slightly. Use two forks to gently pull the meat apart, leaving some chunks for texture.

The short ribs should be incredibly tender, with a rich, unctuous sauce to mop up with crusty bread. I love serving this dish during the cooler months, when the comforting flavors and aromas transport me back to cozy afternoons spent around the dinner table with loved ones. Try pairing it with a simple green salad or roasted root vegetables for a well-rounded meal.

Short Ribs Pho

Rainy days like today are the perfect excuse to stay indoors and cook up a comforting bowl of goodness. I’ve been experimenting with different recipes, and today’s creation is one that I’m particularly fond of – it’s a slow-cooked masterpiece that will warm your heart and soul.

Ingredients

• 2 pounds beef short ribs
• 2 tablespoons vegetable oil
• 1 onion, sliced
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2 cups beef broth
• 1 cup water
• 1 tablespoon fish sauce (optional)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 ounces rice noodles
• Bean sprouts, lime wedges, and fresh herbs for garnish (optional)

Instructions

1. Preheat your oven to 300°F (150°C). In a large Dutch oven or heavy pot, heat the oil over medium-high heat. Sear the short ribs until browned on all sides, about 5 minutes per side.
2. Add the sliced onion to the pot and cook until softened, about 5-7 minutes. Add the minced garlic and grated ginger; cook for an additional minute, stirring constantly to prevent burning.
3. Pour in the beef broth, water, fish sauce (if using), cumin, coriander, salt, and pepper. Stir to combine, then add the short ribs back to the pot, making sure they’re mostly submerged in the liquid.
4. Cover the pot with a lid and transfer it to the preheated oven. Braise the short ribs for 2 1/2 hours or until tender and falling off the bone. Remove from the oven and let rest for 10-15 minutes before serving.
5. While the short ribs are cooking, cook the rice noodles according to package instructions. Typically, this involves soaking them in hot water for about 5-7 minutes or boiling them for 2-3 minutes. Drain and set aside.
6. To assemble the pho, place a portion of noodles into a bowl, then add a few pieces of short ribs on top. Ladle the braising liquid over the meat, followed by a sprinkle of bean sprouts, fresh herbs, and a squeeze of lime juice (if desired).

This Short Ribs Pho is a rich and satisfying meal that’s perfect for a chilly evening. The slow-cooked short ribs are tender and fall-off-the-bone delicious, while the aromatic braising liquid infuses the dish with depth and complexity. Serve it up with a side of steamed vegetables or a simple green salad to round out the meal.

Short Ribs with Horseradish Cream

Nostalgia washes over me as I think about the slow-cooked short ribs that have become a staple in our summer gatherings. The way they fall off the bone, the tender flesh, and the rich flavors that meld together – it’s a true delight.

Ingredients

• 2 pounds beef short ribs
• 1/4 cup brown sugar
• 2 tbsp smoked paprika
• 1 tsp salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 1 large onion, chopped (about 3 cups)
• 3 cloves garlic, minced (about 2 tbsp)
• 1 cup red wine
• 1 cup beef broth
• 1/4 cup horseradish sauce
• 1 cup sour cream
• Chopped fresh chives (optional)

Instructions

1. Preheat the oven to 300°F (150°C). Line a large baking sheet with aluminum foil or parchment paper, leaving some overhang for easy cleanup.
2. In a small bowl, mix together brown sugar, smoked paprika, salt, and black pepper. Rub the mixture all over the short ribs until they’re evenly coated.
3. Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Sear the short ribs on both sides until nicely browned, about 5-7 minutes per side. Remove the ribs from the pot and set them aside.
4. Add the chopped onion to the pot and cook until it’s softened and translucent, stirring occasionally. This should take around 8-10 minutes. Add the minced garlic and cook for an additional minute.
5. Add the red wine and beef broth to the pot, scraping up any browned bits from the bottom. Bring the liquid to a simmer and let it cook until reduced by half, stirring occasionally. This should take around 5-7 minutes.
6. Return the short ribs to the pot and make sure they’re mostly submerged in the braising liquid. If necessary, add a bit more beef broth or water to cover them.
7. Cover the pot with a lid and transfer it to the preheated oven. Braise the short ribs for about 2 1/2 hours, or until they’re tender and falling off the bone.
8. While the ribs are braising, prepare the horseradish cream by mixing together the sour cream, horseradish sauce, salt, and pepper in a small bowl. Taste and adjust the seasoning as needed.
9. Remove the pot from the oven and let it cool slightly. Remove the short ribs from the pot and place them on a plate or platter. Strain the braising liquid through a fine-mesh sieve into a clean saucepan, discarding the solids.
10. Skim off any excess fat that rises to the surface of the braising liquid. Simmer the liquid over medium heat until it’s reduced and thickened slightly, stirring occasionally. This should take around 5-7 minutes.
11. Spoon some of the reduced braising liquid over the short ribs, followed by a dollop of horseradish cream. Garnish with chopped fresh chives, if desired.

As you take your first bite, the tender flesh and rich flavors meld together in perfect harmony. The horseradish cream adds a delightful kick, cutting through the richness of the short ribs. It’s a true delight to behold, and I’m so glad we have this recipe to share with our loved ones.

Short Ribs Stuffed Peppers

As the summer days slowly dwindle down to a gentle warmth, I find myself craving dishes that evoke a sense of comfort and nostalgia. A slow-cooked Short Ribs Stuffed Peppers recipe has been simmering in my mind for weeks, waiting to be brought to life on this lovely August afternoon.

Ingredients

• 4 large bell peppers, any color
• 2 pounds beef short ribs
• 1 onion, finely chopped (1 cup)
• 3 cloves garlic, minced (1 tablespoon)
• 1 cup brown rice
• 1 cup beef broth
• 2 tablespoons tomato paste
• 2 teaspoons smoked paprika
• Salt and pepper to taste

Instructions

1. Preheat the oven to 300°F (150°C). Cut the bell peppers in half, removing seeds and membranes. Place them on a baking sheet lined with parchment paper.
2. In a large Dutch oven or heavy pot, heat 2 tablespoons of oil over medium-high heat. Sear the short ribs until browned on all sides, about 5 minutes per side. Transfer the ribs to a plate and set aside.
3. Add another tablespoon of oil to the pot if necessary. Cook the chopped onion until translucent, stirring occasionally, for 8-10 minutes or until it reaches a deep golden brown. Add the minced garlic and cook for an additional minute, stirring constantly.
4. Stir in the tomato paste and smoked paprika. Cook for 1-2 minutes, allowing the flavors to meld together.
5. Add the brown rice to the pot, cooking for about 2 minutes, until lightly toasted. Then add the beef broth and bring the mixture to a simmer.
6. Return the short ribs to the pot, making sure they’re mostly submerged in the liquid. If necessary, adjust the heat to maintain a gentle simmer.
7. Cover the pot with a lid or foil, transferring it to the preheated oven for 2-1/4 hours, or until the meat is tender and easily falls off the bone.
8. While the short ribs are cooking, prepare the bell peppers. Season them lightly with salt and pepper. After removing them from the baking sheet, spoon some of the remaining juices over each pepper half.
9. To assemble the dish, place a cooked short rib on each bell pepper half, followed by a generous portion of the rice mixture.

As you take your first bite, the tender short ribs and aromatic rice blend together in perfect harmony. The crunchy texture of the bell peppers provides a delightful contrast to the softness within. Serve this dish with confidence, knowing that it will transport your loved ones to a place of comfort and warmth.

Short Ribs with Blue Cheese Grits

Perhaps the most comforting dish I’ve had all summer is this indulgent treat that combines two of my favorite things: tender short ribs and creamy blue cheese grits.

Ingredients

• 4 pounds beef short ribs
• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 cup red wine
• 1 cup beef broth
• 2 tablespoons tomato paste
• 2 tablespoons brown sugar
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt and pepper, to taste
• 4 cups stone-ground grits
• 1 cup blue cheese crumbles
• 1/2 cup heavy cream
• Fresh parsley, chopped (optional)

Instructions

1. Preheat the oven to 300°F (150°C). Season the short ribs with salt, pepper, thyme, and paprika.
2. In a large Dutch oven, heat the olive oil over medium-high heat. Sear the short ribs until browned on all sides, about 5 minutes per side. Remove the ribs from the pot and set them aside.
3. Add the diced onion to the pot and cook until caramelized, stirring occasionally. This should take about 20-25 minutes, or when the onions are deep golden brown.
4. Add the minced garlic to the pot and cook for an additional 1-2 minutes, stirring constantly to prevent burning.

When you take your first bite, the tender short ribs will melt in your mouth, while the creamy blue cheese grits provide a rich and velvety contrast. The flavors are deep and satisfying, perfect for a cozy evening at home.

Short Ribs and Barley Soup

Fragrant aromas of slow-cooked short ribs wafting through the air, transporting me to a cozy autumn evening spent with loved ones. The tender fall-off-the-bone meat and soothing barley broth evoke a sense of warmth and comfort, reminiscent of a crackling fireplace on a chilly day.

Ingredients

• 2 lbs beef short ribs
• 4 cups beef broth (chilled)
• 2 carrots, peeled and chopped
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 cup pearl barley
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp salt
• 0.5 tsp black pepper
• 2 tbsp olive oil

Instructions

1. Preheat the oven to 300°F (150°C). Season the short ribs with salt, pepper, and thyme.
2. Heat the olive oil in a large Dutch oven over medium-high heat. Sear the short ribs until browned on all sides, about 5 minutes per side. Remove the ribs from the pot and set them aside.
3. Add the chopped onion to the pot and cook until translucent, about 8-10 minutes. Add the minced garlic and cook for an additional minute.
4. Stir in the tomato paste and cook for 1-2 minutes, allowing it to darken slightly. This step is crucial; don’t rush it, as it adds depth to the broth.
5. Add the chopped carrots to the pot and cook for 5 minutes, stirring occasionally. They should be tender but still crisp.
6. Return the short ribs to the pot and pour in the chilled beef broth. Bring the mixture to a simmer, then cover the pot with a lid.
7. Transfer the pot to the preheated oven and cook for 2 1/2 hours, or until the meat is tender and falls off the bone. Every hour or so, gently stir the contents of the pot to prevent sticking.
8. While the ribs are cooking, prepare the barley according to package instructions. Typically, this involves rinsing it, then simmering it in water or broth for 20-25 minutes, or until tender.
9. Once the short ribs have finished cooking, remove the pot from the oven and let it cool slightly. Remove the ribs from the pot and place them on a plate to rest.
10. Add the cooked barley to the pot and stir to combine with the remaining broth and juices. Season with additional salt and pepper if needed.

The finished soup is a masterful blend of tender, fall-off-the-bone short ribs, soothing barley broth, and an undercurrent of earthy thyme. Serve it hot, garnished with fresh herbs or croutons for added texture. This recipe freezes beautifully, making it perfect for meal prep or a cozy evening in during the cooler months.

Short Ribs with Sweet Potato Mash

Hazy summer afternoons are the perfect excuse to slow down and indulge in a hearty dish that warms the soul. Today, I’m sharing one of my favorite comfort food recipes: tender short ribs paired with creamy sweet potato mash.

Ingredients

• 2 pounds beef short ribs
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 cup red wine (Cabernet Sauvignon or Merlot)
• 1 cup beef broth
• 2 tbsp tomato paste
• 2 tbsp olive oil
• 2 large sweet potatoes, peeled and cubed
• 4 tbsp unsalted butter
• Salt and pepper to taste
• Fresh thyme leaves for garnish (optional)

Instructions

1. Preheat the oven to 300°F (150°C). Season the short ribs with salt, pepper, and a pinch of paprika. In a large Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Sear the short ribs until browned on all sides, about 5 minutes per side. Remove the ribs from the pot and set aside.
2. Add another tablespoon of olive oil to the pot and sauté the diced onion until translucent, about 8-10 minutes. Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.
3. Add the red wine, beef broth, tomato paste, and browned short ribs back into the pot. Cover with a lid and transfer to the preheated oven. Braise the short ribs for 2 1/2 hours or until tender and falling off the bone.
4. While the short ribs are cooking, prepare the sweet potato mash. Boil the cubed sweet potatoes in salted water until tender, about 15-20 minutes. Drain the potatoes and return them to the pot with 4 tablespoons of unsalted butter. Use an electric mixer or a masher to cream the potatoes until smooth.
5. After the short ribs have braised for 2 1/2 hours, remove the pot from the oven and carefully transfer the short ribs to a plate or cutting board. Strain the braising liquid through a fine-mesh sieve into a clean saucepan, discarding any solids. Simmer the sauce over medium heat until thickened, about 10-15 minutes.
6. To serve, place a portion of sweet potato mash on each plate and top with a short rib or two. Spoon some of the rich braising sauce over the ribs and garnish with fresh thyme leaves if desired. Enjoy the tender meat and comforting flavors of this dish!

The slow-cooked short ribs are tender and unctuous, falling off the bone with ease. The sweet potato mash provides a delightful contrast in texture, creamy and smooth beneath the fork. This recipe is perfect for a cozy dinner party or a lazy Sunday afternoon.

Short Ribs Carbonara

Relaxing on a warm summer afternoon, I find myself craving comfort food that’s both familiar and exciting. Today, I want to share with you a dish that embodies the perfect blend of rich flavors and indulgent textures – Short Ribs Carbonara.

Ingredients

• 1 pound beef short ribs
• 2 tablespoons olive oil
• 1 large onion, thinly sliced
• 4 cloves garlic, minced
• 1 cup grated Parmesan cheese
• 4 large eggs
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup heavy cream
• Fresh parsley, chopped (optional)

Instructions

1. Preheat your oven to 300°F (150°C). While that’s warming up, season the short ribs with salt and black pepper. In a large Dutch oven or heavy pot, heat 1 tablespoon of olive oil over medium-high heat.
2. Sear the short ribs until browned on all sides, about 5 minutes per side. Remove the ribs from the pot and set them aside.
3. Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the pot. Add the sliced onions and cook, stirring occasionally, until they’re softened and caramelized – this will take around 20-25 minutes. Be patient, as this step is crucial for building depth in your dish.
4. Add the minced garlic to the pot and cook for an additional 1-2 minutes, stirring constantly to prevent burning.
5. Return the short ribs to the pot, add the heavy cream, and bring the mixture to a simmer. Cover the pot with a lid and transfer it to the preheated oven. Let the short ribs braise in the creamy sauce for 2 hours, or until they’re tender and falling off the bone.
6. While the short ribs are cooking, cook your spaghetti in a large pot of boiling, salted water until al dente. Reserve 1 cup of pasta water before draining the spaghetti.
7. In a medium bowl, whisk together the eggs and Parmesan cheese. Temper the egg mixture by gradually adding some of the reserved pasta water, whisking constantly to prevent scrambling the eggs.
8. When the short ribs are done, remove the pot from the oven and carefully place it on the stovetop over medium heat. Add the cooked spaghetti to the pot, tossing everything together to combine. Then, pour in the egg mixture, stirring continuously until the pasta is well coated and the sauce has thickened slightly.
9. Remove the pot from the heat and let it sit for a few minutes to allow the flavors to meld together. Serve immediately, garnished with chopped fresh parsley if desired.

This Short Ribs Carbonara is a true showstopper – the tender short ribs melt in your mouth, while the creamy sauce coats every strand of pasta. The combination of textures and flavors is nothing short of magical. To take it to the next level, serve with a side of garlic bread or a simple green salad.

Short Ribs with Lentils

Nurtured by the gentle warmth of a summer afternoon, I find myself craving comfort food that wraps me in its rich, velvety texture. Today’s creation is a harmonious union of tender short ribs and hearty lentils, a symphony of flavors that will leave you wanting more.

Ingredients

• 2 pounds beef short ribs
• 1 cup dried green or brown lentils, rinsed and drained
• 2 tablespoons olive oil
• 1 large onion, chopped (about 2 cups)
• 3 cloves garlic, minced (about 1 tablespoon)
• 2 carrots, peeled and chopped (about 1 cup)
• 2 celery stalks, chopped (about 1 cup)
• 1 can (14.5 oz) diced tomatoes
• 2 cups beef broth
• 1 tablespoon tomato paste
• 2 teaspoons dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper, to taste
• Red wine (about 1 cup), optional

Instructions

1. Preheat your oven to 300°F (150°C). Season the short ribs with salt and pepper.
2. In a large Dutch oven or heavy pot, heat 2 tablespoons of olive oil over medium-high heat. Sear the short ribs until browned on all sides, about 5 minutes per side. Remove the ribs from the pot and set them aside.
3. Reduce heat to medium. Add another tablespoon of olive oil if necessary. Cook the chopped onion, garlic, carrots, and celery until the vegetables are tender and lightly caramelized, stirring occasionally. This should take about 20-25 minutes.
4. Add the diced tomatoes, beef broth, tomato paste, thyme, rosemary, salt, and pepper to the pot. Stir well to combine.
5. Return the short ribs to the pot, making sure they’re mostly submerged in the liquid. If necessary, add a little more broth or water. Cover the pot with a lid.
6. Transfer the pot to the preheated oven and braise the short ribs for about 2 hours, or until tender and falling off the bone.
7. While the ribs are braising, cook the lentils according to package instructions. Typically, this involves rinsing them and then simmering them in water or broth until they’re tender. This should take about 20-25 minutes.
8. About 30 minutes before serving, remove the pot from the oven and carefully place it on the stovetop over medium heat. If using red wine, add it to the pot and simmer for a few minutes to reduce the liquid slightly.
9. To serve, spoon some of the lentils onto a plate or bowl, followed by a short rib or two, and finally some of that rich, velvety sauce. Garnish with fresh herbs if desired.

When you take your first bite, the tender meat will just melt in your mouth, while the lentils provide a satisfying crunch. The flavors have melded together beautifully – a perfect balance of savory and slightly sweet notes that will leave you wanting more. Consider serving this dish with some crusty bread or over mashed potatoes for an extra-special meal.

Short Ribs with Apple Cider Glaze

Restless days of summer often find me craving the warmth and comfort of a hearty meal. Today, I’m sharing with you my take on a dish that never fails to transport me back to chilly autumn evenings – short ribs smothered in an apple cider glaze.

Ingredients

• 2 pounds beef short ribs
• 2 tablespoons olive oil
• 1 onion, peeled and chopped (about 2 cups)
• 4 cloves garlic, minced
• 1 cup apple cider
• 1/2 cup brown sugar
• 2 tablespoons Dijon mustard
• 1 teaspoon dried thyme
• Salt and pepper, to taste

Instructions

1. Mix together chopped onion, minced garlic, salt, and pepper in a small bowl.
2. Heat the olive oil in a large Dutch oven over medium heat. Add the onion mixture and cook until the onions are softened and lightly caramelized (about 20-25 minutes).
3. Add the short ribs to the pot, brown them on all sides, and remove them from the pot.
4. Reduce heat to low and add apple cider, brown sugar, Dijon mustard, and thyme to the pot. Stir until the sugar dissolves.
5. Return the short ribs to the pot, cover it with a lid, and transfer it to the preheated oven at 300°F (150°C). Braise for 2 hours and 30 minutes or until the meat is tender and falls off the bone.
6. After 2 hours and 20 minutes of braising, brush the short ribs with the apple cider glaze every 10-15 minutes until the glaze caramelizes and sticks to the meat (about 15-20 minutes).

A few cooking tips for you: to prevent sticking, make sure your Dutch oven is hot before adding the short ribs. Also, be patient with the braising process – it’s essential for achieving tender, fall-off-the-bone meat. Finally, don’t overcook the glaze; it should still retain a slightly tangy flavor.

When served, these tender short ribs are like a warm hug on a chilly evening. The apple cider glaze adds just the right amount of sweetness without overpowering the rich flavors of the beef. I love serving this dish with a side of creamy mashed potatoes or roasted root vegetables for a comforting meal that’s sure to satisfy.

Short Ribs with Espresso BBQ Sauce

Fog rolled in over the hills yesterday, casting a mystical veil over our summer afternoon. It was the perfect excuse to slow down and get cooking.

Ingredients

• 2 pounds beef short ribs
• 1/4 cup olive oil
• 2 tablespoons brown sugar
• 2 cloves garlic, minced
• 1 tablespoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup beef broth
• 2 tablespoons espresso powder
• 2 tablespoons apple cider vinegar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1/4 cup honey

Instructions

1. Preheat the oven to 300°F (150°C). In a small bowl, whisk together brown sugar, garlic, smoked paprika, salt, and black pepper. Rub this mixture evenly onto both sides of the short ribs.
2. In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Sear the short ribs until they’re nicely browned on all sides, about 5-7 minutes per side. Remove the ribs from the pot and set them aside.
3. Reduce the heat to medium and add the beef broth to the pot. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Bring the broth to a simmer and cook for 5 minutes, or until slightly reduced.
4. Add the espresso powder, apple cider vinegar, Worcestershire sauce, Dijon mustard, and honey to the pot. Whisk until smooth, then return the short ribs to the pot. Cover with a lid and transfer the pot to the preheated oven.
5. Roast in the oven for 2 1/2 hours, or until the meat is tender and falling off the bone. Remove the pot from the oven and let it cool slightly before serving.

The short ribs are best served with a drizzle of Espresso BBQ Sauce (recipe below). When you take that first bite, the rich flavors will transport you to a summer evening spent savoring every moment around the dinner table. As we sat outside yesterday, the fog still lingering, it was clear: sometimes all it takes is a little patience and some tender loving care for magic to unfold.

Espresso BBQ Sauce:

– 1 cup ketchup
– 2 tablespoons brown sugar
– 2 tablespoons apple cider vinegar
– 2 tablespoons espresso powder
– 1 tablespoon Worcestershire sauce

Whisk all ingredients together until smooth. Refrigerate or freeze until ready to use.

Note: You can make the Espresso BBQ Sauce ahead of time and store it in an airtight container for up to two weeks.

Conclusion

Keen to try something new and delicious? Our roundup of 24 mouth-watering short ribs recipes has got you covered for every occasion! Whether you’re hosting a dinner party or just looking for a cozy night in, this list is sure to inspire. Try one tonight, leave a comment with your favorite, and don’t forget to share on Pinterest!