18 Delicious Short Rib Recipes for Every Occasion

There’s something undeniably comforting about a plate of tender, fall-off-the-bone short ribs—whether it’s a cozy Sunday dinner or a special occasion that calls for something extra. From slow-cooked classics to innovative twists that’ll spice up your weeknight routine, we’ve rounded up 18 mouthwatering recipes that promise to delight every palate. Ready to transform your cooking game? Let’s dive into these delicious dishes that are sure to impress.

Braised Short Ribs with Red Wine

There’s something undeniably comforting about braised short ribs that melt off the bone, especially when they’re simmered in a rich red wine sauce. This recipe is a weekend project that rewards patience with deep, complex flavors.

Ingredients

• 4 lbs beef short ribs, trimmed of excess fat
• 2 tbsp olive oil
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 3 garlic cloves, minced
• 2 cups dry red wine
• 2 cups beef broth
• 2 tbsp tomato paste
• 1 tbsp fresh thyme leaves
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp all-purpose flour

Instructions

1. Preheat your oven to 325°F. Season the short ribs with 1 tsp salt and 1/2 tsp black pepper.
2. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Brown the short ribs on all sides, about 4 minutes per side, then remove and set aside.
3. In the same pot, add the onion and carrots. Cook until softened, about 5 minutes. Add 3 minced garlic cloves and cook for 1 more minute.
4. Stir in 2 tbsp tomato paste and 2 tbsp flour, cooking for another minute. Pour in 2 cups red wine and 2 cups beef broth, scraping up any browned bits from the bottom of the pot.
5. Return the short ribs to the pot and add 1 tbsp thyme leaves. Bring to a simmer, then cover and transfer to the oven. Braise for 3 hours, until the meat is very tender.
6. Skim off any excess fat from the surface before serving. The sauce will have thickened slightly, coating the ribs in a glossy, flavorful glaze.

The slow braising process not only tenderizes the ribs but also concentrates the red wine into a sauce that’s both luxurious and deeply savory. Perfect for spooning over mashed potatoes or polenta.

Tip: For an even richer sauce, you can reduce it on the stovetop after removing the ribs. Just simmer until it reaches your desired consistency.

Korean BBQ Short Ribs

Get ready to impress with these Korean BBQ Short Ribs, a dish that’s bursting with flavor and surprisingly easy to make at home.

Ingredients

• 2 pounds of beef short ribs, cut flanken style
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 2 tablespoons sesame oil
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 2 tablespoons rice vinegar
• 1 tablespoon gochujang (Korean chili paste)
• 1/2 teaspoon black pepper
• 2 green onions, thinly sliced
• 1 tablespoon sesame seeds

Instructions

1. In a large bowl, whisk together 1/2 cup soy sauce, 1/4 cup brown sugar, 2 tablespoons sesame oil, 3 cloves minced garlic, 1 tablespoon grated ginger, 2 tablespoons rice vinegar, 1 tablespoon gochujang, and 1/2 teaspoon black pepper until the sugar is dissolved.
2. Add the short ribs to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 4 hours, or overnight for best results.
3. Preheat your grill to medium-high heat (about 400°F). Remove the ribs from the marinade, letting excess drip off.
4. Grill the ribs for 3-4 minutes per side, until they’re caramelized and slightly charred around the edges.
5. Transfer the ribs to a serving platter and garnish with 2 thinly sliced green onions and 1 tablespoon sesame seeds.

The magic of this recipe lies in the gochujang’s subtle heat and the sesame oil’s nutty depth, creating a marinade that’s irresistibly glossy and flavorful.

Tip: For an extra tender bite, let the ribs come to room temperature for about 20 minutes before grilling.

Slow Cooker Short Ribs

There’s nothing quite like the comfort of tender, fall-off-the-bone short ribs simmered to perfection in your slow cooker. This recipe is a game-changer for busy weeknights or lazy weekends.

Ingredients

• 4 pounds beef short ribs
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 cup beef broth
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 2 tablespoons apple cider vinegar
• 1 tablespoon Worcestershire sauce
• 3 cloves garlic, minced
• 1 onion, sliced

Instructions

1. Season the short ribs with 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon onion powder.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Brown the short ribs on all sides, about 3 minutes per side.
3. Transfer the short ribs to the slow cooker. Add 1 cup beef broth, 1/2 cup soy sauce, 1/4 cup brown sugar, 2 tablespoons apple cider vinegar, 1 tablespoon Worcestershire sauce, 3 cloves minced garlic, and 1 sliced onion to the slow cooker.
4. Cover and cook on low for 8 hours or on high for 4 hours, until the meat is tender and easily pulls apart with a fork.

The magic of this recipe lies in the perfect balance of savory and sweet, with the soy sauce and brown sugar creating a rich, caramelized glaze that coats every bite.

Tip: For an extra layer of flavor, sear the ribs in batches to avoid overcrowding the pan, ensuring each piece gets a beautiful crust.

Short Rib Ragu

There’s nothing quite like the deep, comforting flavors of a slow-cooked Short Rib Ragu to make your dinner feel extra special. This recipe is a labor of love that pays off with every tender bite.

Ingredients

• 2 lbs bone-in short ribs
• 2 tbsp olive oil
• 1 large onion, finely chopped
• 2 carrots, finely chopped
• 2 celery stalks, finely chopped
• 4 garlic cloves, minced
• 1 cup dry red wine
• 28 oz can crushed tomatoes
• 2 cups beef broth
• 2 tbsp tomato paste
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 lb pappardelle pasta
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 325°F. Season the short ribs with 1 tsp salt and 1 tsp black pepper.
2. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Brown the short ribs on all sides, about 3-4 minutes per side, then remove and set aside.
3. In the same pot, add the onion, carrots, and celery. Cook until softened, about 5 minutes. Add the garlic and cook for another minute.
4. Pour in 1 cup red wine, scraping up any browned bits from the bottom of the pot. Let it simmer until reduced by half, about 5 minutes.
5. Stir in the crushed tomatoes, 2 cups beef broth, 2 tbsp tomato paste, 1 tsp dried thyme, and 1 tsp dried rosemary. Return the short ribs to the pot, cover, and transfer to the oven. Cook for 3 hours, until the meat is fork-tender.
6. Remove the short ribs from the pot. Shred the meat, discarding the bones, and return the meat to the sauce.
7. Meanwhile, cook 1 lb pappardelle pasta according to package instructions. Drain and toss with the ragu.
8. Garnish with fresh parsley before serving.

The magic of this Short Rib Ragu lies in the slow oven braise, which coaxes out incredible depth and richness from the short ribs. It’s a dish that turns pasta night into a celebration.

Tip: For an even richer flavor, make the ragu a day ahead and reheat gently before serving.

Grilled Short Ribs with Chimichurri

Fire up the grill for these succulent Grilled Short Ribs with Chimichurri, a dish that marries rich, smoky flavors with the fresh, herby punch of chimichurri sauce.

Ingredients

• 2 lbs beef short ribs
• 1/4 cup olive oil
• 2 tbsp soy sauce
• 2 tbsp brown sugar
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup fresh parsley, finely chopped
• 1/4 cup fresh cilantro, finely chopped
• 3 cloves garlic, minced
• 2 tbsp red wine vinegar
• 1/2 tsp red pepper flakes
• 1/4 cup olive oil

Instructions

1. In a bowl, whisk together 1/4 cup olive oil, soy sauce, brown sugar, smoked paprika, garlic powder, salt, and black pepper. Coat the short ribs evenly with the marinade and let sit for at least 1 hour, or overnight for deeper flavor.
2. Preheat your grill to medium-high heat (about 400°F). Grill the short ribs for 6-7 minutes per side, or until nicely charred and cooked to your desired doneness.
3. While the ribs grill, make the chimichurri by combining parsley, cilantro, minced garlic, red wine vinegar, red pepper flakes, and 1/4 cup olive oil in a bowl. Stir well and set aside.
4. Let the ribs rest for 5 minutes before serving. Drizzle with chimichurri sauce or serve it on the side for dipping.

The magic of this dish lies in the contrast between the tender, fatty ribs and the bright, tangy chimichurri, creating a balance that’s utterly addictive.

Tip: For an extra smoky flavor, try using wood chips on your grill. Hickory or mesquite pairs beautifully with the richness of the short ribs.

Short Rib Tacos

These Short Rib Tacos are a game-changer for taco night, combining melt-in-your-mouth beef with a smoky, slightly sweet glaze that’s irresistible.

Ingredients

• 2 lbs beef short ribs
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp smoked paprika
• 1/2 cup brown sugar
• 1/4 cup apple cider vinegar
• 1/4 cup soy sauce
• 8 small corn tortillas
• 1/2 cup chopped cilantro
• 1/2 cup diced red onion
• 1 lime, cut into wedges

Instructions

1. Preheat your oven to 325°F. Season the short ribs with salt, black pepper, and smoked paprika.
2. Heat olive oil in a large oven-proof skillet over medium-high heat. Sear the short ribs on all sides until browned, about 3 minutes per side.
3. In a small bowl, whisk together brown sugar, apple cider vinegar, and soy sauce. Pour over the short ribs in the skillet.
4. Cover the skillet with a lid or foil and transfer to the oven. Bake for 3 hours, until the meat is tender and falls off the bone.
5. Remove the short ribs from the skillet and shred the meat, discarding the bones. Return the shredded meat to the skillet and stir to coat with the glaze.
6. Warm the corn tortillas according to package instructions. Fill each tortilla with shredded short ribs, then top with chopped cilantro and diced red onion. Serve with lime wedges on the side.

The slow roasting process ensures the short ribs are incredibly tender, while the glaze adds a perfect balance of sweetness and tang. These tacos are a surefire way to elevate your next meal.

Tip: For an extra layer of flavor, char the tortillas lightly over a gas flame before filling.

Beer Braised Short Ribs

Nothing says comfort like tender, fall-off-the-bone short ribs braised in a rich, beer-infused sauce. This recipe is a game-changer for your next cozy dinner at home.

Ingredients

• 4 lbs beef short ribs
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 cups dark beer
• 1 cup beef broth
• 2 tbsp tomato paste
• 1 tbsp brown sugar
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 2 sprigs fresh thyme

Instructions

1. Preheat your oven to 325°F. Season the short ribs with salt and pepper.
2. Heat olive oil in a large Dutch oven over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove and set aside.
3. In the same pot, sauté onion and garlic until softened, about 5 minutes. Stir in tomato paste, brown sugar, and smoked paprika.
4. Pour in beer and beef broth, scraping up any browned bits from the bottom of the pot. Add the thyme sprigs.
5. Return the short ribs to the pot, cover, and transfer to the oven. Braise for 3 hours, or until the meat is very tender.
6. Remove the thyme sprigs before serving. Skim off any excess fat from the surface of the sauce.

The magic of this dish lies in the deep, malty flavors the beer lends to the sauce, perfectly complementing the richness of the ribs.

Tip: For an even deeper flavor, let the ribs marinate in the beer and spices overnight before cooking.

Short Rib Stew

There’s nothing quite like the deep, rich flavors of a slow-cooked short rib stew to warm you up from the inside out. This recipe is a hug in a bowl, perfect for those chilly evenings when you crave something hearty.

Ingredients

• 2 lbs beef short ribs, trimmed
• 2 tbsp olive oil
• 1 large onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 4 cups beef broth
• 1 cup red wine
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 2 bay leaves

Instructions

1. Heat olive oil in a large pot over medium-high heat. Season short ribs with salt and pepper, then sear on all sides until browned, about 3-4 minutes per side. Remove and set aside.
2. In the same pot, add onion, carrots, and celery. Cook until softened, about 5 minutes. Add garlic and tomato paste, stirring for another minute until fragrant.
3. Pour in beef broth and red wine, scraping up any browned bits from the bottom of the pot. Add thyme, salt, pepper, and bay leaves.
4. Return the short ribs to the pot. Bring to a boil, then reduce heat to low. Cover and simmer for 2.5 to 3 hours, until the meat is tender and falls off the bone.
5. Remove bay leaves before serving. Skim off any excess fat from the surface if desired.

The magic of this stew lies in the slow simmering process, which melds the flavors together and transforms the short ribs into melt-in-your-mouth perfection. Serve it over a bed of creamy mashed potatoes for the ultimate comfort meal.

Tip: For an even richer flavor, let the stew sit overnight in the fridge before reheating and serving.

Short Rib Pho

There’s nothing quite like a bowl of Short Rib Pho to warm you up from the inside out. This recipe simplifies the traditional process without sacrificing depth of flavor.

Ingredients

• 2 lbs beef short ribs
• 8 cups water
• 1 large onion, halved
• 3-inch piece of ginger, sliced
• 2 star anise
• 1 cinnamon stick
• 2 cloves
• 1 tbsp coriander seeds
• 1 tbsp fish sauce
• 1 tsp sugar
• Salt to taste
• 8 oz rice noodles
• Garnishes: bean sprouts, Thai basil, lime wedges, sliced jalapeños

Instructions

1. In a large pot, cover the short ribs with 8 cups of water. Bring to a boil, then reduce to a simmer. Skim off any foam that rises to the top.
2. Add the onion, ginger, star anise, cinnamon stick, cloves, and coriander seeds to the pot. Simmer for 2 hours, until the short ribs are tender.
3. Remove the short ribs from the broth. Strain the broth and return it to the pot. Stir in 1 tbsp fish sauce, 1 tsp sugar, and salt to taste.
4. Cook the rice noodles according to package instructions. Divide the noodles among bowls, top with shredded short rib meat, and ladle the hot broth over.
5. Serve with garnishes on the side for adding as desired.

The slow simmering of spices and short ribs creates a broth that’s rich and aromatic, a perfect base for the fresh garnishes that make pho so special.

Tip: For an extra-clear broth, blanch the short ribs in boiling water for 5 minutes before starting the recipe, then rinse them and proceed.

Short Rib Burgers

Transform your burger game with these succulent Short Rib Burgers, where the rich, beefy flavor of short ribs meets the classic American burger in a match made in heaven.

Ingredients

• 1.5 lbs ground short rib meat
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 4 brioche buns, toasted
• 4 slices of cheddar cheese
• 1/2 cup caramelized onions
• 1/4 cup BBQ sauce

Instructions

1. Preheat your grill or skillet to medium-high heat and brush with 1 tbsp olive oil.
2. In a bowl, gently mix the ground short rib meat with 1 tsp salt, 1 tsp black pepper, and 1 tsp garlic powder. Form into 4 equal-sized patties.
3. Grill or cook the patties for about 4 minutes per side for medium-rare, or until desired doneness.
4. During the last minute of cooking, place a slice of cheddar cheese on each patty to melt.
5. Spread 1 tbsp BBQ sauce on the bottom half of each toasted brioche bun. Top with a cheeseburger, a generous spoonful of caramelized onions, and the bun top.

The magic of these burgers lies in the short rib’s marbling, ensuring each bite is juicier and more flavorful than your average patty.

Tip: For an extra smoky flavor, add a dash of smoked paprika to the meat mixture before forming the patties.

Short Rib Pot Pie

Transform tender short ribs into a comforting pot pie with a flaky, buttery crust that’s sure to become a family favorite.

Ingredients

• 2 lbs beef short ribs, bone-in
• 1 tbsp olive oil
• 1 large onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups beef broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp thyme
• 1 sheet puff pastry, thawed
• 1 egg, beaten

Instructions

1. Preheat oven to 350°F. Heat olive oil in a large pot over medium-high heat. Brown short ribs on all sides, about 3 minutes per side. Remove and set aside.
2. In the same pot, sauté onion, carrots, and celery until softened, about 5 minutes. Add garlic and cook for 1 more minute.
3. Sprinkle flour over vegetables, stirring to coat. Gradually add beef broth, stirring constantly to avoid lumps. Return short ribs to the pot. Add salt, pepper, and thyme. Cover and simmer for 2 hours, or until meat is tender.
4. Remove short ribs; shred meat, discarding bones. Return meat to the pot. Transfer mixture to a pie dish.
5. Roll out puff pastry to fit the pie dish. Place over filling, trimming excess. Brush with beaten egg. Cut a few slits in the top for steam to escape.
6. Bake at 400°F for 25 minutes, until pastry is golden and puffed. Let stand for 10 minutes before serving.

The rich, savory filling paired with the crisp pastry creates a delightful contrast that elevates this classic comfort dish.

Tip: For an extra flavor boost, deglaze the pot with a splash of red wine after browning the short ribs.

Short Rib Lasagna

Transform your lasagna game with this rich and comforting Short Rib Lasagna, where tender meat meets creamy cheese in every bite.

Ingredients

• 2 lbs boneless short ribs, trimmed and cut into chunks
• 1 tbsp olive oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 cup red wine
• 1 can (28 oz) crushed tomatoes
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried oregano
• 9 lasagna noodles, uncooked
• 15 oz ricotta cheese
• 1 egg
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese

Instructions

1. Preheat oven to 375°F. Heat olive oil in a large pot over medium-high heat. Brown short ribs on all sides, about 5 minutes. Remove and set aside.
2. In the same pot, sauté onion and garlic until soft, about 3 minutes. Pour in red wine, scraping up browned bits. Simmer until reduced by half, about 5 minutes.
3. Return short ribs to the pot. Add crushed tomatoes, salt, black pepper, and oregano. Cover and simmer on low for 2 hours, until meat is fork-tender. Shred meat with two forks.
4. Cook lasagna noodles according to package directions. Drain and set aside.
5. In a bowl, mix ricotta cheese and egg. In a 9×13 inch baking dish, layer noodles, ricotta mixture, shredded short ribs, and mozzarella cheese. Repeat layers, ending with mozzarella and Parmesan on top.
6. Bake at 375°F for 25 minutes, until bubbly and golden. Let stand for 10 minutes before serving.

The slow-cooked short ribs add a depth of flavor that’s unmatched, making this lasagna a standout dish for any dinner table.

Tip: For an extra layer of flavor, try adding a pinch of red pepper flakes to the tomato sauce.

Short Rib Chili

This Short Rib Chili is a hearty, flavor-packed dish that turns the classic comfort food into something extraordinary with its melt-in-your-mouth meat and deep, smoky spices.

Ingredients

• 2 lbs bone-in short ribs
• 1 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 2 cups beef broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh cilantro

Instructions

1. Heat olive oil in a large pot over medium-high heat. Sear short ribs until browned on all sides, about 3 minutes per side. Remove and set aside.
2. In the same pot, sauté onion, garlic, and red bell pepper until softened, about 5 minutes.
3. Stir in chili powder, cumin, smoked paprika, and cayenne pepper, cooking for 1 minute until fragrant.
4. Add diced tomatoes, kidney beans, beef broth, salt, and black pepper. Return short ribs to the pot.
5. Bring to a boil, then reduce heat to low. Cover and simmer for 2.5 hours, until short ribs are tender and falling off the bone.
6. Remove bones from the short ribs and shred the meat. Stir back into the chili along with chopped cilantro.

The slow cooking process infuses the chili with rich, smoky flavors, while the short ribs add an unbeatable tenderness. It’s a dish that rewards patience with every spoonful.

Tip: For an even deeper flavor, let the chili sit overnight in the fridge before reheating and serving.

Short Rib Sandwich

This Short Rib Sandwich is a hearty, flavor-packed meal that turns tender, slow-cooked beef into the ultimate comfort food.

Ingredients

• 2 lbs beef short ribs
• 1 tbsp olive oil
• 1 large onion, sliced
• 3 garlic cloves, minced
• 1 cup beef broth
• 1/2 cup barbecue sauce
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 4 brioche buns
• 1 cup arugula

Instructions

1. Preheat your oven to 325°F. Heat olive oil in a large oven-proof pot over medium-high heat. Season short ribs with salt and black pepper, then sear on all sides until browned, about 3-4 minutes per side. Remove and set aside.
2. In the same pot, add sliced onion and minced garlic. Cook until softened, about 5 minutes. Stir in beef broth, barbecue sauce, Worcestershire sauce, and smoked paprika, scraping up any browned bits from the bottom.
3. Return the short ribs to the pot, cover, and transfer to the oven. Cook until the meat is fork-tender, about 3 hours.
4. Remove the short ribs from the pot and shred the meat, discarding any bones. Skim any excess fat from the cooking liquid, then return the shredded meat to the pot and stir to coat in the sauce.
5. Toast the brioche buns lightly. Divide the arugula among the buns, top with the shredded short ribs, and serve immediately.

The magic of this sandwich lies in the slow-cooked short ribs, which soak up the smoky, tangy sauce for a melt-in-your-mouth experience.

Tip: For an extra layer of flavor, try adding a slice of sharp cheddar cheese to each sandwich before serving.

Short Rib Pasta

There’s something irresistibly comforting about tender short ribs tossed with pasta, a dish that promises richness in every bite.

Ingredients

• 2 lbs beef short ribs, bone-in
• 8 oz pappardelle pasta
• 2 tbsp olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 cups beef broth
• 1 cup red wine
• 2 tbsp tomato paste
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 1/4 cup chopped parsley

Instructions

1. Heat olive oil in a large pot over medium-high heat. Season short ribs with salt and pepper, then sear until browned on all sides, about 3 minutes per side. Remove and set aside.
2. In the same pot, sauté onion until soft, about 5 minutes. Add garlic and cook for 1 minute until fragrant.
3. Stir in tomato paste, then pour in beef broth and red wine, scraping up any browned bits. Add thyme and return short ribs to the pot. Bring to a simmer, cover, and cook on low heat for 3 hours until meat is fork-tender.
4. Remove short ribs, shred the meat, and return it to the pot. Discard bones.
5. Meanwhile, cook pappardelle according to package instructions until al dente. Drain and toss with the short rib sauce.
6. Garnish with chopped parsley before serving.

The slow-cooked short ribs melt into the pasta, creating a sauce that’s deeply flavorful and luxuriously thick.

Tip: For an extra layer of flavor, finish the dish with a sprinkle of grated Parmesan cheese.

Short Rib Curry

Warm up your kitchen with this deeply flavorful Short Rib Curry, a dish that combines tender meat with a rich, aromatic sauce for a comforting meal.

Ingredients

• 2 lbs beef short ribs, cut into 2-inch pieces
• 1 tbsp vegetable oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp ginger, grated
• 2 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper
• 1 can (14 oz) coconut milk
• 1 cup beef broth
• 1 tbsp brown sugar
• 1 tbsp fish sauce
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Heat the vegetable oil in a large pot over medium-high heat. Add the short ribs and sear until browned on all sides, about 3-4 minutes per side. Remove and set aside.
2. In the same pot, add the onion, garlic, and ginger. Cook until softened, about 5 minutes.
3. Stir in the curry powder, cumin, coriander, turmeric, and cayenne pepper. Cook for 1 minute until fragrant.
4. Return the short ribs to the pot. Add the coconut milk, beef broth, brown sugar, and fish sauce. Bring to a simmer.
5. Cover and cook on low heat for 2.5 to 3 hours, until the meat is fork-tender.
6. Season with salt to taste. Garnish with fresh cilantro before serving.

The slow cooking process ensures the short ribs become incredibly tender, while the blend of spices and coconut milk creates a sauce that’s both rich and complex.

Tip: For an extra layer of flavor, toast the curry powder, cumin, and coriander in a dry pan before adding them to the dish.

Short Rib Dumplings

These Short Rib Dumplings are a cozy twist on a classic, combining tender, slow-cooked meat with the delicate wrap of homemade dough for a bite that’s rich in flavor and texture.

Ingredients

• 1 lb short ribs, boneless
• 1 tbsp olive oil
• 1/2 cup onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp brown sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 package dumpling wrappers (about 30)
• 1/4 cup water, for sealing
• 2 tbsp green onions, sliced (for garnish)

Instructions

1. Heat olive oil in a large skillet over medium heat. Add short ribs and cook until browned on all sides, about 5 minutes.
2. Add onion and garlic to the skillet, cooking until softened, about 3 minutes. Stir in soy sauce, brown sugar, salt, and black pepper.
3. Reduce heat to low, cover, and simmer for 1.5 hours until the meat is tender and easily shreds.
4. Remove short ribs from skillet, shred the meat, and mix it back into the skillet with the juices.
5. Place a small amount of the short rib mixture in the center of each dumpling wrapper. Moisten the edges with water, fold, and press to seal.
6. Steam dumplings in a steamer basket over boiling water for 10 minutes, or until wrappers are translucent.
7. Garnish with green onions before serving.

The slow-cooked short ribs bring a melt-in-your-mouth quality to these dumplings, making them a standout dish that’s perfect for impressing guests or treating yourself.

Tip: For an extra crispy texture, pan-fry the steamed dumplings in a bit of oil until the bottoms are golden brown.

Short Rib Pizza

Transform your pizza night with this indulgent Short Rib Pizza, where tender meat meets crispy crust in a match made in heaven.

Ingredients

• 1 lb cooked short ribs, shredded
• 1 pre-made pizza dough (16 oz)
• 1/2 cup barbecue sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup shredded gouda cheese
• 1/4 cup red onion, thinly sliced
• 2 tbsp fresh cilantro, chopped
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 425°F. Lightly grease a baking sheet with olive oil and stretch the pizza dough to fit.
2. Spread the barbecue sauce evenly over the dough, leaving a small border for the crust.
3. Top with shredded short ribs, followed by mozzarella and gouda cheeses. Scatter red onion slices on top.
4. Bake for 15-20 minutes, until the crust is golden and the cheese is bubbly.
5. Remove from the oven and let cool for 2 minutes. Sprinkle with fresh cilantro before slicing.

The combination of smoky barbecue sauce and rich, melty cheeses with the succulent short ribs creates a pizza that’s irresistibly hearty and flavorful.

Tip: For an extra crispy crust, pre-bake the dough for 5 minutes before adding toppings.

Conclusion

With 18 mouthwatering short rib recipes, there’s something for every occasion and taste. Whether you’re cooking for a cozy family dinner or a festive gathering, these dishes promise to impress. We’d love to hear which recipes become your favorites—drop us a comment below! Don’t forget to share this roundup on Pinterest to spread the joy of cooking. Happy cooking, everyone!

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