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Give me your beef short rib recipes

I have some short ribs and I'm going to cook them tomorrow. I usually do a typical braise with mirepoix, fine herbs and stock, and am somewhat tired of that.

I am also tired of my sides (usually roasted root vegetables and mashed potatoes) so lay it on me. What are your favorite short rib recipes.

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  1. I have many favourites but I made this one again over the weekend. Succulent and tasty.

    Braised Short Ribs with Chocolate and Rosemary...http://www.epicurious.com/recipes/foo...

    And my very favourite are Bourbon Pomegranate Molasses Beef Short Ribs with Broccoli Rabe...http://justbraise.blogspot.com/2006/0...

    These are good, too - Brined Short Ribs with 5 Onion Cavalo Nero...http://www.napastyle.com/recipe/recip...

    8 Replies
    1. re: chefathome

      Not to be negative but ...
      last winter I tried Ina Garten's recipe with an oven braise

      'Preheat the oven to 400 degrees F. Place the short ribs on a sheet pan, sprinkle with salt and pepper, and roast for 15 minutes. Remove from the oven. '

      and it was not a success so I would stick with the classic stove top braise

      1. re: Berheenia

        That's funny, because the Ina Garten short ribs (roasted in the oven first) are my default recipe and they come out delicious every time.

        1. re: mels

          I was dissapointed but they were inedible. Maybe my oven was too hot? I used bonein shortribs from Whole Foods. Too make things worse my husband was never a big fan of short ribs...

          1. re: Berheenia

            I'm kinda an amateur with short ribs but 400 seem pretty high to me.

            I've had great success with John Besh's recipe.

            Risotto or polenta are sides that work pretty well.

            1. re: Berheenia

              Berheenia...looks like you left out the braising part.

              1. re: Berheenia

                i can certify that there is no way on earth a short rib will cook in 15 minutes. low and slow is the only thing that works. you could have taken those tough, inedible shortribs and thrown them back in the oven at 325 for 2 1/2 hours with some liquid and they would have been heavenly. and your husband would request sort ribs every nite.

            2. re: Berheenia

              I've done short ribs tons of times and like both the oven and stovetop method - there are merits to both. Thankfully mine have always turned out remarkably well! :-D

              1. re: Berheenia

                Wasn't that just to brown them before braising?

            3. This recipe works well with just about any type of ribs. I prefer it with the sauce over steamed rice but the potatoes were good too.
              http://www.flournwater.com/food_011.htm

              1. I like this recipe for Super Short Ribs. If you use crushed pineapple instead of chunks, the pineapple kind of melts into the sauce but gives it a nice sweet flavor. And I like it over egg noodles.

                http://www.epicurious.com/recipes/foo...

                1. Ironically I just saw this article with two recipes for short ribs today and I thought it was worth a try. I have not tried it yet.
                  "The secret that turns tough cuts into tender ones." It is a slower method than is usually used.

                  http://www.washingtonpost.com/wp-dyn/...

                  4 Replies
                  1. re: mscoffee1

                    I want to try that 48 hour recipe! It's fir "beef ribs " though. How would that be different with SHORT ribs? The quicker version is with short ribs.

                    1. re: Shrinkrap

                      Oops, I guess I wasn't careful enough. Don't know, sorry but I bet it would work. Let me know if you try it. If I find some good short ribs, I'll try it. I have been cooking from the Molly Stevens books on Roasting and Braising so this will fit in nicely.

                      1. re: mscoffee1

                        I went about 10 hours at 200 then chickened out. Then researched beef vs short ribs. Found some "beef back ribs" today, but making "gravy"with them, with meatballs. The gravy from the snort ribs was soooo good! Maybe I should post on the meatball thread.

                      2. re: Shrinkrap

                        Could not get my oven down to 140. I used the seasoning, but was not wild about it.

                      1. re: jfood

                        I made this Rosemary-Orange Pot Roast recipe using the conventional oven method and using Short Ribs instead of a pot roast. It was incredible! Thanks for bringing it up...I think it's time to make it again.

                        http://www.eatingwell.com/recipes/ros...

                        Randy

                        http://recipesrandycooks.com