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Favourite way to make short ribs?

I bought some buffalo short ribs today and the butcher said to cook them the same way I would cook beef short ribs. But I haven't cooked short ribs in years, and there are lots of different recipes out there.

What's your favourite?

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  1. Dredged in flour, s&p, browned in oil or lard in a dutch oven, then covered about halfway with broth or stock and a few good sloshes of decent red wine. Throw in a couple of bay leaves and a quartered onion and cook low and slow for several hours until tender. I usually go traditional and serve the resulting gravy with smashed potatoes.

    1. Braised with 40 Cloves of Garlic...Just pretty much follow shanagain's recipe and add the garlic....

      2 Replies
      1. re: Uncle Bob

        Well, yum. Sounds like I just changed my recipe. (Forgot to add, I do usually toss two or three smashed cloves of garlic in.)

        1. re: shanagain

          I'd toss in big chunks of carrot, onion and celery, too. Toss when dish is done.

          As long as you're tossing stuff in, you gotta have fresh thyme and/or rosemary sprigs. Some diced tomatoes are optional, but nice for brightening things up.

      2. Here's one that's somewhat different because it includes Asian Flavors and the method is with a pressure cooker in case you own a pc...if you try this, do brown the ribs first...and I'm so curious about those buffalo ribs...wish I could find them here in SWFL but they only seem to sell the ground meat, have never seen the ribs. Bet they are lean and lovely! For this recipe, I never include the prunes...fruit and meat don't go over well here but my son LOVES this and I've made it many many times:

        1. Super Short Ribs from Epicurious. Everyone that I've served it to loves it.

          2 Replies
          1. Forget the flour dredge. Just brown them. Flour dredging is a debunked myth. It just makes them seem browner, but that washes off. Get a real brown coating by searing in a hot oil like rice bran oil or canola almost at smoking point...

            2 Replies
            1. re: hankstramm

              Nooooo! The dredging makes gravy. Perfect, wonderful, no-muss-no-fuss gravy.

              1. re: shanagain

                I prefer to get the meat properly browned which works very well as enriching the braising liquid. I can always add a little Wondra, roux or beurre manie later to make a gravy. Trust me--my short-ribs are world class--I'm serious.

            2. Pan deglazed with some port (or some kind of sweet hootch), before adding the red wine . . . that small bit of port just seems to balance the sauce somehow. Doesn't end up tasting sweet in the least. Also a piece of beef shank thrown in makes a beefier tasting sauce. It becomes the cook's treat.

              1. I brown them first in rendered bacon fat. Then saute some sliced red onions in the bacon fat, while continuing to brown the bacon at this point. Put ribs back in, add a bottle of stout or other beer, usually a pale ale, and about a 1/4 cup of red wine vinegar. Add beef stock to cover ribs, then let simmer covered on low for about 2 1/2 hour. Delicious over mashed garlic potatoes.

                5 Replies
                1. re: Phurstluv

                  Sounds really good Phurstluv. I think in the Zuni cookbook they have a recipe like that but using Belgian ale...

                  1. re: hankstramm

                    My recipe is from Gordon Hammersley's Bistro Cooking, he's had a restaurant, Hammersley's Bistro, in downtown Boston for ,going on 20+ years. It's delicious and super easy for a home cook. BTW, I left out a step and wanted to correct myself:

                    Before putting the ribs back in to braise, you deglaze with tomato paste first, get it good & browned, THEN add the beer, beef, vinegar and broth. Whew! Don't want to forget that tomato paste, it really enrichens the dish!

                    1. re: Phurstluv

                      WOW! This sounds fantastic! Im making short ribs for a family meal soon-I may have to change my recipe!

                      1. re: fmcoxe6188

                        It is, let me know, if you want me to type it out word for word. I've been making these for years, and everyone raves about them, everytime! Let me know!

                        1. re: Phurstluv

                          sounds great. thanks for sharing. i passed along your recipe to a friend.

                2. A general question for anyone who can help me.

                  Once you see and braise the short ribs properly, how fatty are they to eat as a finished product? Talking about beef short ribs.

                  10 Replies
                  1. re: Normandie

                    A lot of the fat cooks off into the sauce, Normandie, which is why it's nice to make them a day ahead, refrigerate and then scoop off the hardened fat from the top of the sauce before serving. I've been pretty lucky to find very lean short ribs here at Publix MOST of the time...but I go over those ribs with a good sharp knife to cut out as much fat as I can before seasoning and searing and this helps. I cook for my son and myself, so I only buy 4 ribs at a time for us. If I see a big layer of fat embedded in the meat of the ribs in the package, I just don't buy them.

                    1. re: Val

                      Thank you so much for the informative response, Val. My mother used to enjoy making them in the winter, but I think I was in my no-meat zone and I couldn't remember the particulars. Now I see so many of you discussing your recipes and techniques for them, and they always look like good quality meat at my market, so I've been wanting for a while to try them. Great suggestion re doing them a day ahead and defatting the sauce; I'll plan on going that route, especially since I understand they're one of those things that get better with a little time.

                    2. re: Normandie

                      You want to make sure they are well-trimmed first, before browning. That will decrease the amount of fat in the sauce and they won't be Fatty to eat. Also, in my recipe, see above, after browning the beef, you pour off the rendered beef fat, b/c the dish is cooked with rendered bacon fat instead.

                      There is also an added step, that I often don't do b/c it takes more time & we are usually starving after smelling them cook for 2.5 hours, but you can degrease the sauce, after removing the ribs. Or you can prepare a day ahead, refrigerate sauce & beef separately, and take off the solidified fat before reheating. But as I said, I rarely do either of these, and we don't find it greasy at all. The next day, I will remove the solid fat on the leftovers, though.

                      1. re: Phurstluv

                        I just saw this, Phurstluv. Thanks for the instructions. I usually do trim most meats of excessive fat, so that should be no problem, to do that.

                        Your recipe sounds great, btw. I really like both beer and vinegar braises. I bet it's great here, especially with the tomato paste. I'm going to try it once I pick up some ribs.

                        1. re: Normandie

                          You won't regret it, it's really great. Let me know how you like it!!

                          1. re: Phurstluv

                            I certainly will. Sometimes the short ribs at the market look better than at other times. So once I see a an especially good batch...

                            By the way, one of my favorite meat braises calls for vinegar (recipe says balsamic, but I've also done it with red wine vinegar or sherry vinegar) and wild blueberries (frozen okay). It is *great* with pork. So I was wondering how short ribs pair with fruit braises--say, the blueberries, or cranberries or plums. What do you think?

                            1. re: Normandie

                              Gee, what fruit goes well with beef? That's a very good question. I like the option with pork or poultry, which pairs well with fruit, but beef may be too overpowering for any fruit. But, what do I know? Someone else may have a GREAT idea or recipe, you just never know.

                              Cranberries, may just work, now that I noodle it a little, since they are quite tart and maybe some orange or tangerine in with it, like a tangerine beef? With a moroccan or asian flair? Let me know what you come up with! I'm usually better at other people's recipes than coming up with something brilliant on my own!! ;))

                              1. re: Phurstluv

                                Yes, I do like tangerine--or plain old orange for that matter, with beef--but I've only really had it in Asian applications, and it may (?) be one or more of the other ingredients that makes them compatible. I've seen recipes for beef with dried or curried fruits, but in both of those cases, you could say that the fruits have been manipulated (either through spicing or through the concentration of dehydration) to strengthen their flavors.

                                Since I'm not experienced with short ribs, I'll try some of the recipes first on which you all have worked out the bugs. :-) Then if I get adventuresome, I'll keep you posted.

                                1. re: Normandie

                                  Sounds like a good plan. I think you will really love hammersley's recipe. Easy and super delicious.

                              2. re: Normandie

                                Regarding fruit, the recipe that I posted a link to above calls for pineapple chunks. I use crushed pineapple because I like the way the crushed pineapple almost melts into the sauce but you are left with the sweet flavor.

                                But here is a link to a recipe for Joan Nathan's Fruited Brisket with Apricots and Apples. It calls for apricots, dried plums and cranberries. I have made this before and it is very good (obviously it is sweet), but since brisket and short ribs are cooked the same way, I would think this recipe would be good with short ribs as well.


                        1. When I'm pressed for time, I will dump uncooked short ribs in a slow cooker with a mixture of 25% soy sauce, 25% moxie, and 50% whatever stock I have on hand to come up about halfway through the meat. Then I let it sit on low for about 7 hours, or longer if I've really packed it in. After that, I pull the ribs out, drain off the fat, and saute the ribs in beef tallow on high, to get a nice crust on the outside. Then I'll separate out the fat, and reduce the braising liquid for a sauce.

                          8 Replies
                            1. re: cinnamon girl

                              It's a really OLD soda that's kind of bitter, a cross between sarsparilla (?) and root beer, would be how I remember it. Think it's only sold in Maine, anymore. Or, just in New England, anyway.

                              1. re: Phurstluv

                                Yes, it's mostly found in New England. I remember it from growing up there. The soft drink is the origin of the phrase: "Ya gotta have Moxie."

                                1. re: cheesemaestro

                                  Ayuh, thaht's the one. A little like a bitter Dr. Pepper, mixed with non-alcoholic vermouth.

                                  1. re: nsenada

                                    But you cahn't get theyah from heyah.....! And I like your description bettah!

                                2. re: Phurstluv

                                  Thanks everyone. Intriguing that it's a little bitter. Will keep my eyes peeled if I find myself in Maine!

                              2. re: nsenada

                                I recently did short ribs in a braise of red wine and root beer. Reduced sauce was very good.

                                1. re: scubadoo97

                                  Ooo, that's interesting, scubadoo!!

                              3. I like them cooked in the crock pot. Put a layer of sliced onion in the bottom. Sear them in a hot skillet to brown them. Put them on top of the onions in the crock pot then you can season them however you want. Require no extra liquid, but you will probably want to drain some of the fat off part way through.

                                1. I cooked it sous vide once for 48 hours at 135F.
                                  The texture was that of a good medium-rare steak.
                                  It tasted like corned beef.