Short Rib Recipes: Tender, Flavorful, and Easy to Make

Let's be honest, short ribs are a culinary masterpiece. They're like a warm hug on a cold day, incredibly tender, bursting with flavor, and surprisingly easy to make. I'm a bit obsessed, I'll admit it! Who doesn't love a dish that practically melts in your mouth? You can make them in the oven, in a slow cooker, or even on the grill – there’s a recipe for every occasion! I've tried them all, believe me, from classic braised short ribs to something a bit more adventurous. I’m always on the lookout for new ways to cook this amazing cut of meat.

Today, I'm going to share some of my favourite short rib recipes with you. But before we get into the nitty-gritty, let's talk about why short ribs are so darn special.

Why Short Ribs Are So Special

Short ribs come from the chuck, a tough part of the cow. But that's what makes them so amazing! The connective tissue in the chuck is what gives short ribs their melt-in-your-mouth texture when cooked properly. And when you cook them low and slow, the fat renders out, creating a rich and flavourful gravy that's practically begging you to lick the plate. It's a truly beautiful thing.

So, if you're looking for a hearty, flavorful, and surprisingly easy dish to impress your friends and family, short ribs are the way to go. Just trust me on this one.

Part 1: classic braised short ribs

This is where it all begins, the quintessential short rib recipe. Classic braised short ribs are a recipe that's been passed down through generations, a timeless favorite. You can't go wrong with this one! It's a symphony of flavor and tenderness that'll have everyone at the table singing its praises.

Ingredients:

You'll need these ingredients to make classic braised short ribs:

• 2 pounds boneless short ribs, cut into 2-3 inch pieces
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 cup dry red wine
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 (14.5 ounce) can beef broth
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Fresh parsley for garnish

Instructions:

Ready to get this done? Follow these steps:

1. Preheat the oven to 325 degrees Fahrenheit (160 degrees Celsius). This will ensure your short ribs cook evenly and slowly.
2. In a large dutch oven or heavy pot, heat olive oil over medium heat. A Dutch oven is ideal for braising as it traps the heat and moisture.
3. Season short ribs with salt and pepper. Don't be shy with the seasoning, it'll really bring out the flavors.
4. Brown short ribs on all sides in the hot oil, working in batches if necessary. This creates a beautiful crust and adds depth of flavor.
5. Remove short ribs from the pot and set aside. We'll come back to them later.
6. Add onion, carrots, celery, and garlic to the pot. Sauté until softened, about 5-7 minutes. These aromatics will infuse the braising liquid with flavor.
7. Add red wine, tomatoes, beef broth, tomato paste, thyme, rosemary, salt, and pepper to the pot. Stir to combine. This is where the magic happens, creating the base for our delicious braising liquid.
8. Bring the mixture to a boil, then reduce heat to low and simmer for 5 minutes. This allows the flavors to meld and develop.
9. Return short ribs to the pot, making sure they are submerged in the liquid. We want those short ribs to be completely immersed in the braising liquid.
10. Cover the pot and transfer to the preheated oven. Now, let the oven do its thing!
11. Bake for 2-3 hours, or until short ribs are fork-tender. The short ribs should be so tender they practically fall apart when you touch them with a fork.
12. Remove the pot from the oven and let it rest for 10 minutes before serving. This allows the flavors to settle and the short ribs to rest.
13. Skim off any excess fat from the surface of the braising liquid, if desired. This step is optional, but it can make the gravy a bit lighter.
14. Serve short ribs over mashed potatoes, rice, or noodles. Garnish with fresh parsley. And enjoy the fruits of your labor!

Part 2: Short Ribs in the Slow Cooker

Look, I'm not going to lie, sometimes I just don't have the energy to stand in the kitchen for hours on end. But that doesn’t mean I have to miss out on a delicious meal. That’s where my trusty slow cooker comes in! The slow cooker is a lifesaver when it comes to making short ribs. You just throw everything in, set it and forget it, and come home to a perfectly tender and flavorful meal. It's like culinary magic, folks!

Ingredients:

You’re going to need these ingredients for slow-cooker short ribs:

• 3 pounds boneless short ribs, cut into 2-3 inch pieces
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 (14.5 ounce) can beef broth
• 1/2 cup dry red wine (optional)
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Fresh parsley for garnish

Instructions:

Easy peasy, follow these steps:

1. In the slow cooker, combine short ribs, onion, carrots, celery, garlic, tomatoes, beef broth, red wine (if using), tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper.
2. Stir to combine. Make sure all the ingredients are well distributed.
3. Cover and cook on low for 8-10 hours, or on high for 4-6 hours, until short ribs are fork-tender. The slow cooker does all the work for you, so you can relax!
4. Remove the short ribs from the slow cooker and shred them with two forks. Shredding the short ribs makes them easier to eat and adds to the overall texture.
5. Return the shredded short ribs to the slow cooker and stir to combine with the braising liquid. This will ensure that the shredded short ribs are fully coated with the delicious gravy.
6. Serve short ribs over mashed potatoes, rice, or noodles. Garnish with fresh parsley. And enjoy!

Part 3: grilled short ribs

Alright, this is where it gets exciting! Who says short ribs have to be cooked in the oven or the slow cooker? They are amazing on the grill, too! Grilling short ribs adds a smoky depth of flavour that takes them to a whole new level. Plus, it’s just a fun way to cook! So fire up the grill, folks!

Ingredients:

You’ll need this for grilled short ribs:

• 2 pounds boneless short ribs, cut into 2-3 inch pieces
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Your favorite bbq sauce

Instructions:

Let’s get that grill going:

1. Preheat the grill to medium heat. Make sure your grill is nice and hot, this will help create those delicious grill marks.
2. In a large bowl, combine short ribs, olive oil, salt, pepper, garlic powder, and onion powder. This will create a flavorful rub for your short ribs.
3. Toss to coat the short ribs evenly. Make sure all the short ribs are evenly coated with the rub.
4. Place the short ribs on the preheated grill. Avoid overcrowding the grill, this will ensure even cooking.
5. Grill for 2-3 hours, or until the short ribs are fork-tender. The cooking time will depend on the thickness of your short ribs and the heat of your grill.
6. During the last 30 minutes of cooking, brush the short ribs with BBQ sauce. This will add a touch of sweetness and smokiness.
7. Serve the short ribs immediately. They're best served hot off the grill!

Part 4: short rib stew

Want something warming and comforting? Short rib stew is just the thing! It’s a hearty, soul-satisfying dish that's perfect for a chilly evening. The stew is packed with tender short ribs, root vegetables, and a rich, flavorful broth. It's the perfect winter comfort food.

Ingredients:

This is what you need for a delicious short rib stew:

• 2 pounds boneless short ribs, cut into 2-3 inch pieces
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 tablespoon flour
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 (14.5 ounce) can beef broth
• 1 cup red wine (optional)
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bay leaf
• 1/2 cup chopped fresh parsley

Instructions:

Get ready to create a masterpiece:

1. In a large Dutch oven or heavy pot, heat olive oil over medium heat.
2. Season short ribs with salt and pepper. This will give them a nice base of flavor.
3. Brown short ribs on all sides in the hot oil, working in batches if necessary. Remove short ribs from the pot and set aside. This step helps to add depth of flavor to the stew.
4. Add onion, carrots, celery, and garlic to the pot. Sauté until softened, about 5-7 minutes. These aromatic vegetables will add sweetness and complexity to the stew.
5. Stir in flour and cook for 1 minute. This will thicken the stew and create a smooth sauce.
6. Add tomatoes, beef broth, red wine (if using), thyme, rosemary, salt, pepper, and bay leaf to the pot. Stir to combine. This is the heart of the stew, creating the base for the flavorful broth.
7. Bring the mixture to a boil, then reduce heat to low and simmer for 5 minutes. This allows the flavors to meld and develop.
8. Return short ribs to the pot, making sure they are submerged in the liquid. We want those short ribs to be completely immersed in the broth.
9. Cover the pot and simmer for 2-3 hours, or until short ribs are fork-tender. The slow simmering allows the short ribs to become tender and the flavors to deepen.
10. Remove the bay leaf from the stew before serving. This will prevent the bay leaf from becoming overly bitter.
11. Serve the stew hot, garnished with fresh parsley. And enjoy!

Part 5: short rib tacos

Listen, you can never have too many taco nights! Short rib tacos are a real crowd-pleaser. These tacos are loaded with tender, flavorful short ribs, shredded cabbage, fresh cilantro, and your favorite taco toppings. They're a fun and delicious way to switch up your taco night.

Ingredients:

Get ready to build some amazing short rib tacos:

• 2 pounds boneless short ribs, cut into 2-3 inch pieces
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 (14.5 ounce) can beef broth
• 1/2 cup dry red wine (optional)
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup chopped cilantro
• 1/2 cup shredded cabbage
• Your favorite taco toppings, such as sour cream, salsa, guacamole, and cheese
• Corn or flour tortillas

Instructions:

Let’s get those tacos ready:

1. In a large Dutch oven or heavy pot, heat olive oil over medium heat.
2. Season short ribs with salt, pepper, chili powder, and cumin. This will create a flavorful spice rub for the short ribs.
3. Brown short ribs on all sides in the hot oil, working in batches if necessary. Remove short ribs from the pot and set aside. This step helps to caramelize the short ribs and develop a rich flavor.
4. Add onion and garlic to the pot. Sauté until softened, about 5-7 minutes. The onion and garlic will infuse the taco filling with a sweet and savory flavor.
5. Add tomatoes, beef broth, red wine (if using), and stir to combine. This will create the base for the taco filling.
6. Bring the mixture to a boil, then reduce heat to low and simmer for 5 minutes. This will allow the flavors to meld and develop.
7. Return short ribs to the pot, making sure they are submerged in the liquid. The short ribs need to be completely immersed in the liquid to cook evenly.
8. Cover the pot and simmer for 2-3 hours, or until short ribs are fork-tender. The slow simmering allows the short ribs to become tender and the flavors to deepen.
9. Remove the short ribs from the pot and shred them with two forks. This will make the short ribs easier to eat and distribute throughout the tacos.
10. Return the shredded short ribs to the pot and stir to combine with the braising liquid. This ensures that the short ribs are fully coated with the flavorful sauce.
11. Warm tortillas in a skillet or microwave. Warm tortillas make for a more enjoyable taco experience.
12. To assemble tacos, place a few spoonfuls of short rib mixture in a tortilla. Top with shredded cabbage, cilantro, and your favorite taco toppings. Serve immediately. Get ready for taco bliss!

Part 6: short rib poutine

You might think of poutine as a Canadian thing, but believe me, it’s delicious everywhere! Short rib poutine is a decadent twist on the classic Canadian dish. It combines tender, flavorful short ribs with creamy cheese curds and crispy fries, all smothered in a rich and flavorful gravy. It’s a symphony of textures and flavors that will leave you craving more.

Ingredients:

You’ll need all of this for a perfect short rib poutine:

• 2 pounds boneless short ribs, cut into 2-3 inch pieces
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 (14.5 ounce) can beef broth
• 1/2 cup dry red wine (optional)
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon cornstarch
• 1/2 cup cold water
• 1 pound french fries
• 1 cup cheese curds

Instructions:

Here’s how you make the perfect short rib poutine:

1. In a large Dutch oven or heavy pot, heat olive oil over medium heat.
2. Season short ribs with salt and pepper. This will give the short ribs a good base of flavor.
3. Brown short ribs on all sides in the hot oil, working in batches if necessary. Remove short ribs from the pot and set aside. This step helps to develop a rich crust on the short ribs and adds depth of flavor.
4. Add onion and garlic to the pot. Sauté until softened, about 5-7 minutes. This will infuse the gravy with a sweet and savory flavor.
5. Add tomatoes, beef broth, red wine (if using), and Worcestershire sauce. Stir to combine. This will create the base for the gravy.
6. Bring the mixture to a boil, then reduce heat to low and simmer for 5 minutes. This will allow the flavors to meld and develop.
7. Return short ribs to the pot, making sure they are submerged in the liquid. We want the short ribs to be fully immersed in the broth to cook evenly.
8. Cover the pot and simmer for 2-3 hours, or until short ribs are fork-tender. The slow simmering allows the short ribs to become tender and the flavors to deepen.
9. Remove the short ribs from the pot and shred them with two forks. Shredding the short ribs will make them easier to eat and distribute throughout the poutine.
10. Return the shredded short ribs to the pot and stir to combine with the braising liquid. This ensures that the shredded short ribs are coated with the delicious gravy.
11. To make the gravy, whisk together cornstarch and cold water in a small bowl until smooth. This creates a slurry that will thicken the gravy.
12. Add cornstarch mixture to the pot and stir to combine. Bring the mixture to a boil, then reduce heat to low and simmer for 5 minutes, or until the gravy has thickened. This will create a smooth and flavorful gravy.
13. While the gravy is thickening, cook the french fries according to package directions. Make sure the fries are crispy and golden brown.
14. To assemble the poutine, place a bed of french fries in a bowl or on a plate. Top with shredded short ribs, cheese curds, and gravy. Serve immediately. Dig in and enjoy this delicious creation!

Part 7: Short Rib Shepherd’s Pie

Listen, I know you might be thinking this is a bit much, but I couldn't leave out short rib shepherd's pie! It's a comforting and hearty dish that’s perfect for a family meal. It’s a twist on the classic dish, but trust me, it’s an amazing upgrade. It’s made with tender short ribs, a rich and flavorful gravy, and a creamy mashed potato topping. It’s the kind of meal that warms you from the inside out.

Ingredients:

For this recipe, you’ll need these ingredients:

• 2 pounds boneless short ribs, cut into 2-3 inch pieces
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 (14.5 ounce) can beef broth
• 1/2 cup dry red wine (optional)
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 large potatoes, peeled and cubed
• 1/2 cup milk
• 1/4 cup butter
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

Let's put together a delicious shepherd's pie:

1. In a large Dutch oven or heavy pot, heat olive oil over medium heat.
2. Season short ribs with salt and pepper. This will create a flavorful base for the short ribs.
3. Brown short ribs on all sides in the hot oil, working in batches if necessary. Remove short ribs from the pot and set aside. This step adds depth of flavor and creates a nice crust on the short ribs.
4. Add onion, carrots, celery, and garlic to the pot. Sauté until softened, about 5-7 minutes. This will add sweetness and complexity to the filling.
5. Add tomatoes, beef broth, red wine (if using), thyme, rosemary, salt, and pepper to the pot. Stir to combine. This is the base of the filling, a flavorful and rich mixture.
6. Bring the mixture to a boil, then reduce heat to low and simmer for 5 minutes. This allows the flavors to meld and develop.
7. Return short ribs to the pot, making sure they are submerged in the liquid. The short ribs need to be fully immersed in the liquid to cook evenly.
8. Cover the pot and simmer for 2-3 hours, or until short ribs are fork-tender. The slow simmering allows the short ribs to become tender and the flavors to deepen.
9. While the short ribs are simmering, cook the potatoes in a large pot of boiling water until tender, about 15 minutes. This will ensure that the potatoes are cooked through and ready for mashing.
10. Drain the potatoes and return them to the pot. Add milk, butter, Parmesan cheese, salt, and pepper. The milk and butter will create a creamy texture, while the Parmesan cheese adds a savory flavor.
11. Mash the potatoes until smooth. This will create a smooth and creamy topping for the shepherd's pie.
12. Remove the short ribs from the pot and shred them with two forks. This makes the short ribs easier to eat and distributes them evenly throughout the filling.
13. Return the shredded short ribs to the pot and stir to combine with the braising liquid. This ensures that the short ribs are fully coated with the flavorful sauce.
14. Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
15. Pour the short rib mixture into a 9x13 inch baking dish.
16. Top with mashed potatoes. Spread the mashed potatoes evenly over the short rib filling.
17. Bake for 20 minutes, or until the mashed potatoes are golden brown and heated through. The golden brown topping adds visual appeal and a touch of crispness.
18. Let the shepherd's pie rest for 10 minutes before serving. This allows the flavors to settle and the pie to cool slightly.

Part 8: short rib ramen

Don’t underestimate the power of ramen! Short rib ramen is a hearty and flavorful bowl of ramen that’s perfect for a cold night. It’s a combination of tender short ribs, rich and flavorful broth, and chewy ramen noodles. It’s the perfect comfort food for when you need a warm and satisfying meal.

Ingredients:

You’ll need all of these ingredients for a perfect short rib ramen:

• 2 pounds boneless short ribs, cut into 2-3 inch pieces
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 (14.5 ounce) can beef broth
• 1/2 cup dry red wine (optional)
• 1 tablespoon soy sauce
• 1 teaspoon ginger, grated
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 package ramen noodles
• 1/2 cup chopped green onions
• 1/4 cup soy sauce
• 1/4 cup rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon red pepper flakes (optional)

Instructions:

Get ready to make some incredible ramen:

1. In a large Dutch oven or heavy pot, heat olive oil over medium heat.
2. Season short ribs with salt and pepper. This will give the short ribs a good base of flavor.
3. Brown short ribs on all sides in the hot oil, working in batches if necessary. Remove short ribs from the pot and set aside. This step adds depth of flavor and creates a nice crust on the short ribs.
4. Add onion, carrots, celery, and garlic to the pot. Sauté until softened, about 5-7 minutes. The onion, carrots, celery, and garlic will add a sweet and savory flavor to the broth.
5. Add tomatoes, beef broth, red wine (if using), soy sauce, ginger, salt, and pepper to the pot. Stir to combine. This will create the base for the flavorful broth.
6. Bring the mixture to a boil, then reduce heat to low and simmer for 5 minutes. This will allow the flavors to meld and develop.
7. Return short ribs to the pot, making sure they are submerged in the liquid. The short ribs need to be fully immersed in the liquid to cook evenly.
8. Cover the pot and simmer for 2-3 hours, or until short ribs are fork-tender. The slow simmering allows the short ribs to become tender and the flavors to deepen.
9. While the short ribs are simmering, cook the ramen noodles according to package directions. Make sure the ramen noodles are cooked al dente.
10. Remove the short ribs from the pot and shred them with two forks. This will make the short ribs easier to eat and distribute them throughout the ramen.
11. Return the shredded short ribs to the pot and stir to combine with the braising liquid. This ensures that the short ribs are fully coated with the flavorful sauce.
12. To make the ramen broth, whisk together soy sauce, rice vinegar, sesame oil, and red pepper flakes (if using) in a small bowl. This will create a flavorful and slightly tangy ramen broth.
13. To assemble the ramen, divide the cooked ramen noodles among bowls.
14. Ladle the short rib broth over the noodles.
15. Top with shredded short ribs, green onions, and any other desired toppings, such as a soft boiled egg, seaweed, or bean sprouts. Get creative and customize your ramen to your liking.
16. Serve immediately. Enjoy this delicious and satisfying bowl of ramen!

Part 9: Tips and Tricks for Cooking Short Ribs

Alright, you’re probably thinking you’ve got this whole short rib thing down pat! But here are a few more tips and tricks to help you achieve short rib perfection:

• Don't overcook them. Short ribs are best cooked low and slow until they are fork-tender. Overcooked short ribs can be dry and tough. You can check for doneness by inserting a fork into the thickest part of the short rib. It should slide in easily with minimal resistance.
• Use a meat thermometer. For the most accurate results, use a meat thermometer to check the internal temperature of your short ribs. Short ribs are cooked to medium-rare, which is an internal temperature of 130-135 degrees Fahrenheit. This ensures that the short ribs are cooked to the perfect level of doneness.
• Use a good quality cut of meat. The quality of your short ribs will have a big impact on the final result. Look for short ribs that have good marbling, which is the fat that runs through the meat. Marbling will make your short ribs more tender and flavorful.
• Don't be afraid to experiment with different flavor profiles. While classic braised short ribs are delicious, don't be afraid to experiment with different flavor profiles. Add a touch of spice, sweetness, or citrus to create unique and exciting dishes.

Part 10: Short Rib FAQs

Ok, now for the burning questions:

Q1: How long should I cook short ribs?

The cooking time for short ribs will vary depending on the cooking method. Generally, short ribs should be cooked low and slow for 2-3 hours, or until they are fork-tender. The cooking time may be shorter if you are using a pressure cooker or a slow cooker. You can also check the internal temperature of the short ribs with a meat thermometer. They should be cooked to medium-rare, which is an internal temperature of 130-135 degrees Fahrenheit.

Q2: What kind of wine should I use for braising short ribs?

A dry red wine, such as Cabernet Sauvignon, Merlot, or Pinot Noir, is a good choice for braising short ribs. The wine will add depth of flavor and richness to the dish. However, you can also use a dry white wine or even beer if you prefer.

Q3: Can I freeze short ribs?

Yes, you can freeze short ribs. Wrap them tightly in plastic wrap and aluminum foil before freezing. Frozen short ribs can be stored in the freezer for up to 3 months. However, it’s always best to cook them fresh if you have the time!

Q4: What are some good side dishes for short ribs?

Short ribs are a versatile dish that can be paired with a variety of side dishes. Some popular side dishes include mashed potatoes, roasted vegetables, rice, noodles, and salads. You can also serve short ribs with bread, biscuits, or cornbread.

Q5: Can I make short ribs in the instant pot?

Yes, you can make short ribs in the Instant Pot! The Instant Pot is a great way to cook short ribs quickly and easily.

Conclusion

Well, there you have it, folks! I’ve shared my favourite short rib recipes and tips with you. Now, go forth and make some amazing meals. Trust me, you won’t regret it. Let me know how it goes!