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Great short rib recipes?

  • w

Hello -

Making dinner for two featuring short ribs. My wife is fond of Chinese cooking, and I like Middle Eastern, but anything really good would be welcome.



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  1. The Balthazar recipe is amazing - I'll try to find if I've posted a variation of it.

    1 Reply
    1. re: MMRuth

      Mmm! Second Balthazar! I am just in reducing my sauce right now...made the dish on Monday and let it ruminate for a couple of days before serving. Added a bit of balsamic. Gorgeous with roasted garlic mash. The Balthazar recipe ROCKS.

    2. Here's a link to my absolutely favorite short ribs recipe - it's French, though, not Chinese or Middle Eastern, sorry. But it's darned good.


      1. This is great recipe, and easy too -- although not Chinese or Middle Eastern.


        2 Replies
        1. re: valerie

          OMG, we love this one! It's the weirdest combination of ingredients, so I'd never tell anyone what was in it, but we've impressed many a guest with those short ribs. And it has to be the easiest recipe ever.

          1. re: MrsCheese

            I agree, it's an amazing recipe. I have actually made them a bit Asian, using Chinese five-spice and a touch of hoisin sauce instead of the chili sauce. Served with Asian-style sides, like stir-fried bok choy, and it's a really lovely presentation.

          1. re: Bostonbob3

            I can't recommend this recipe enough. It is sooooo good. Been the hit of many a dinner party!

            1. re: TorontoJo

              I've made it several times. While my attemts are feeble compared to the great Chef Boulud's, I agree that my guests have always absolutely raved about this dish. (BTW, I usually start the meal with Daniel's Scallops in Black Tie. Can you tell I worship the man?) :)

          2. My favorite these days is the Susanne Goin recipe for short ribs with horseradish sauce - uses balsamic vinegar, wine, onions, etc. It was posted here several times in the recent past so I bet you could search and find it.

            A bit of work but worth every second.

            1 Reply
            1. re: oakjoan

              Mine too! I've made several different short rib recipes and that one is the BEST.

            2. How about Korean short ribs (Kalbi)? I did a quick search on epicurious so you can make a choice from these. Some links lead to "Korean-style".




              1 Reply
              1. re: S_K

                I've tried quite a few of the kalbi recipes from epicurious in my question to duplicate the marinated kalbi that a local Korean shop sells and the first on you offer is the best in my opinion. Add a couple of teaspoons of Asian pear juice and a considerable quantity of scallions cut into one inch pieces and it is even better.

              2. Mmmmmmmmm, Kal Bi (said in the voice of Homer Simpson).

                Thanks for the recipes!

                1 Reply
                1. I have a perfect recipe for you!! It is from Fine Cooking, and it is Asian Style Short Ribs! I have made it many times and it has always been a big hit! I substitute 1/2 teaspoon of five-spice powder for the star anise because I believe that it gives it a better flavor. I can't recommend this recipe enough.

                  Have fun!


                  1. I loveDaniel Bouluds shortribs. I have made them in the best way that I can a few times and they have always been outstanding. Definitely worth all the effort. Whenever I make a dish like shortribs I make much more than I need because they just get better and better as leftovers-- also good to freez for another time.

                    1. I've made the Braised Short Ribs below several times. Fantastic. Stay light on the orange zest or it can take over.


                      7 Replies
                      1. re: jfood

                        Just want to confirm that the ribs i have are appropriate. I may try the Bouluds recipe - not sure yet. I have around 4 pounds of ribs (4 people+). The ribs are cut flanken cut. Presumably you just leave them in strips and remove the bones later (which seems a bit disappointing because 'ribs' should have a bone even if only ceremonial a la osso buco)

                        I will halve (2/3?) the liquid (keep a bottle for drinking!)

                        Anyway - no one is talking about 'english style' short ribs cut parallel right?


                        1. re: marcharry

                          I've used both cuts for the Balthazar recipe and, as far as I can tell, it doesn't make a difference. In that recipe, you "tie" the bones/meat with little lengths of string - but by the time the dish is done, the meat is so soft that it pretty much falls off the bone. Good luck.

                          1. re: marcharry

                            "which seems a bit disappointing because 'ribs' should have a bone even if only ceremonial a la osso buco"

                            Ceremonial?!? One of the best parts of osso buco is the marrow! :-)

                            1. re: Dmnkly

                              You should see my husband trying to pick the marrow out of the short rib bones!

                              1. re: MMRuth

                                Admittedly, significantly more difficult than with a veal shank :-)

                            2. re: marcharry

                              yeah 3 bottles of wine stopped jfood dead in his tracks. Thinking of making Besh recipe for mrs jfood's b'day dinner monday night.

                              When jfood cooks the ribs the bones basically fall away from the meat. He normally serves just the meat to the family for ease of eating.

                              1. re: marcharry

                                I make the Boulud recipe frequently and I've found that one to two bottles of wine is sufficient because the recipe makes such a huge amount of braising liquid.

                                I always get the English cut ribs, but I have to ask my butcher for it, because I only find the flanken cut elsewhere. I always start with the bone in, but by the time all is done, the meat comes right off the bone. I end up doing a bit of trimming to clean up the cartilage where the meat met the bone. With the English cut, you end up with a nice large chunk of meat (almost a small filet mignon size) that looks great resting on top of a mound of the celery root puree.

                                BTW, even with the reduction in wine and a generous serving of the reduced sauce with the meal, there will be a ton of the sauce leftover. I use it as the base for a wickedly tasty beef barley/vegetable soup.