Braised Short Ribs: 16 Fall-Apart Holiday Dinners That Taste Like a Steakhouse

Braised short ribs are the holiday main that looks like a splurge but mostly cooks itself. You sear them, cover the pot and let the oven do the work for three hours. They are a true crowd favorite: Gordon Ramsay’s slow cooked beef short ribs video has more than 16.6 million views on YouTube, and the garlic braised version at NYT Cooking has over 10,500 ratings. Here you will find the classic red wine recipe, plus garlic, Korean, Thai, slow cooker, pressure cooker, ragu and even day two sliders, with easy steps and a shopping list on every slide. Best of all, they taste even better the next day..

Classic Red Wine Braised Short Ribs

Short ribs are the holiday main that does the work for you: sear, cover and let the oven take over for three hours. Make them a day ahead and they taste even better, and the fat is easy to lift off the cold sauce. Want to compare more top rated versions? Browse the short rib recipes at NYT Cooking. No wine at home? Use more beef broth plus a spoon of vinegar..

You will need: 4 to 5 lb bone-in English cut short ribs, salt and pepper, 2 tbsp oil, 1 onion, 2 carrots, 2 celery stalks, 4 cloves garlic, 2 tbsp tomato paste, 2 tbsp flour, 1 bottle (750 ml) dry red wine or 3 cups beef broth, 2 cups beef broth, 3 sprigs thyme, 2 bay leaves

How to make it: 1. Salt the ribs, then brown them on all sides in hot oil and set aside. 2. Cook the onion, carrots, celery and garlic 8 minutes, then stir in tomato paste and flour. 3. Pour in the wine and broth and scrape up the browned bits. 4. Add the ribs, thyme and bay leaves, cover and bake at 325 F for 3 hours. 5. Skim the fat, reduce the sauce and serve over mashed potatoes.

Garlic Braised Short Ribs With a Whole Head of Garlic

A whole head of garlic melts into the sauce here until it turns sweet and soft. This is the style behind one of the most loved short rib recipes online: the garlic braised version at NYT Cooking has more than 10,500 ratings. Mash a few of the soft cloves into the sauce at the end and spoon it over everything. Could you eat a whole head of garlic? With these, you might.

You will need: 4 lb bone-in short ribs, salt and pepper, 2 tbsp oil, 2 heads garlic (cloves peeled), 1 onion, 2 tbsp tomato paste, 2 cups red wine or beef broth, 2 cups beef broth, 3 sprigs thyme

How to make it: 1. Season the ribs and brown them well in oil, then set aside. 2. Cook onion and garlic cloves 5 minutes, then stir in tomato paste. 3. Add wine and broth and scrape the pot. 4. Return the ribs, cover and bake at 325 F for 3 hours. 5. Mash some garlic into the sauce and serve.

Dutch Oven Short Ribs With Root Vegetables

This is the one pot holiday dinner. The short ribs braise in the oven with big chunks of carrots, parsnips and potatoes, so the vegetables soak up all that beefy sauce and dinner is done in one pot. A heavy Dutch oven holds the heat evenly, which is why searches for braised short ribs in a Dutch oven are rising. Add a few prunes if you like a sweet note. What vegetables go in your pot?

You will need: 4 lb short ribs, salt and pepper, 2 tbsp oil, 1 onion, 4 carrots, 2 parsnips, 1 lb baby potatoes, 3 cloves garlic, 2 tbsp flour, 3 cups beef broth, 1 cup red wine or more broth, 2 bay leaves

How to make it: 1. Brown the seasoned ribs in batches and set aside. 2. Cook onion and garlic, then stir in flour. 3. Whisk in broth and wine. 4. Add ribs and bay leaves, cover and bake at 325 F for 2 hours. 5. Add the vegetables and bake 1 more hour, until all is tender.

Slow Cooker Braised Short Ribs for a Busy Workday

Brown the ribs in the morning, put everything in the slow cooker and come home to a house that smells like a steakhouse. Slow cooker braised short ribs come out just as tender as the oven version. The only extra step is skimming off the fat at the end, or chill the sauce overnight and lift the fat off in one piece. Do you own a slow cooker, and how often do you use it?

You will need: 3 to 4 lb short ribs, salt and pepper, 1 tbsp oil, 1 onion, 3 carrots, 4 cloves garlic, 1 1/2 cups beef broth, 1/2 cup red wine or more broth, 2 tbsp tomato paste, 2 tbsp Worcestershire sauce, 1 tbsp cornstarch

How to make it: 1. Brown the ribs in a hot skillet. 2. Put onion, carrots and garlic in the slow cooker and set the ribs on top. 3. Whisk broth, wine, tomato paste and Worcestershire and pour over. 4. Cook on LOW 8 hours. 5. Skim the fat and thicken the sauce with cornstarch mixed with water.

Pressure Cooker Short Ribs in Under an Hour

Forgot to start dinner? A pressure cooker turns tough short ribs fall apart tender in about 45 minutes. NYT Cooking even has a pressure cooker short rib recipe with more than 2,100 ratings. Brown the ribs right in the pot with the saute setting, then lock the lid. Let the pressure release on its own for 15 minutes, so the meat stays juicy. Team slow cooker or team pressure cooker?

You will need: 3 lb short ribs, salt and pepper, 1 tbsp oil, 1 onion, 4 cloves garlic, 1 cup beef broth, 1/4 cup soy sauce, 2 tbsp brown sugar, 1 tbsp tomato paste, 1 tbsp cornstarch, sliced scallions

How to make it: 1. Brown the ribs on saute in batches. 2. Cook onion and garlic 2 minutes, then add broth and scrape the bottom. 3. Stir in soy sauce, sugar and tomato paste and add the ribs. 4. Cook on high pressure 45 minutes, then natural release 15 minutes. 5. Thicken the sauce on saute and top with scallions.

Galbi-jjim, Korean Braised Short Ribs

Galbi-jjim is a Korean holiday dish, made for special family meals like the Lunar New Year and Chuseok. The ribs simmer in a sweet and savory soy sauce with Asian pear, garlic and ginger, along with chestnuts, carrots and radish. The pear makes the meat extra tender. Serve it with plenty of rice to catch the sauce. Have you tried Korean braised short ribs before?

You will need: 3 lb short ribs (soaked 30 minutes in cold water), 1/2 cup soy sauce, 3 tbsp brown sugar, 1 Asian pear grated, 6 cloves garlic, 1 tbsp grated ginger, 2 tbsp sesame oil, 2 cups water, 1 cup Korean radish chunks, 2 carrots, 8 peeled chestnuts

How to make it: 1. Blanch the ribs in boiling water 5 minutes and rinse. 2. Mix soy sauce, sugar, pear, garlic, ginger and sesame oil. 3. Simmer the ribs in the sauce and water, covered, for 1 hour. 4. Add radish, carrots and chestnuts and cook 30 minutes more. 5. Uncover and simmer until the sauce is glossy.

Thai Style Braised Short Ribs With Coconut and Lime

Here is the fastest rising short rib search on Google right now: Thai braised short ribs, up 350 percent. Red curry paste and coconut milk make a creamy, gently spicy sauce, and fresh lime, basil and cilantro wake it up at the end. It is a fun twist if your family is tired of the same holiday flavors. Serve over jasmine rice. How spicy do you like it, on a scale of 1 to 5?

You will need: 3 lb short ribs, salt, 1 tbsp oil, 3 tbsp red curry paste, 1 can (14 oz) coconut milk, 1 cup beef broth, 2 tbsp fish sauce, 1 tbsp brown sugar, 2 limes, Thai basil, cilantro, sliced red chili

How to make it: 1. Season and brown the ribs, then set aside. 2. Fry the curry paste in the pot for 1 minute. 3. Stir in coconut milk, broth, fish sauce and sugar. 4. Add the ribs, cover and bake at 325 F for 2 1/2 to 3 hours. 5. Finish with lime juice, basil, cilantro and chili.

BBQ Short Ribs, Low and Slow in the Oven or on the Grill

Wrap the ribs in foil with a little broth and they braise in their own steam, then a coat of barbecue sauce under the broiler or on a hot grill makes them sticky and dark. You get barbecue flavor without a smoker. They make a great casual party main, and kids love them. Do you like your sauce sweet, smoky or spicy?

You will need: 4 lb short ribs, 2 tbsp brown sugar, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 2 tsp salt, 1 tsp pepper, 1/2 cup beef broth, 1 1/2 cups barbecue sauce

How to make it: 1. Mix the sugar and spices and rub all over the ribs. 2. Set them on foil in a pan, add the broth and seal tightly. 3. Bake at 300 F for 3 hours. 4. Brush with barbecue sauce. 5. Broil or grill 5 minutes per side until sticky.

Balsamic Braised Short Ribs With Sweet Onions

A splash of balsamic vinegar and a pile of sliced red onions make a sauce that is sweet, tangy and deep all at once. The onions cook down until they are soft and jammy. This one is a little fancy, but it takes the same effort as any braise. Spoon it over mashed potatoes and watch it disappear. Would you try balsamic with beef?

You will need: 4 lb short ribs, salt and pepper, 2 tbsp oil, 3 red onions sliced, 4 cloves garlic, 1/2 cup balsamic vinegar, 2 tbsp brown sugar, 2 cups beef broth, 2 sprigs rosemary

How to make it: 1. Brown the seasoned ribs and set aside. 2. Cook the onions slowly for 15 minutes, until soft and golden. 3. Add garlic, balsamic and sugar and simmer 2 minutes. 4. Add broth, rosemary and ribs, cover and bake at 325 F for 3 hours. 5. Reduce the sauce on the stove until glossy.

No Wine Braised Short Ribs Made With Beef Broth

You do not need wine for great braised short ribs. Good beef broth, a spoon of tomato paste, a little Worcestershire and a splash of vinegar give you the same deep color and rich taste. This version is perfect if you cook for kids or anyone who skips alcohol. Mushrooms and pearl onions make it feel like a classic French bistro dish. Do you cook with wine or keep it out?

You will need: 4 lb short ribs, salt and pepper, 2 tbsp oil, 1 onion, 2 carrots, 8 oz mushrooms, 1 cup pearl onions, 3 tbsp tomato paste, 4 cups beef broth, 2 tbsp Worcestershire sauce, 1 tbsp red wine vinegar, 2 bay leaves

How to make it: 1. Brown the seasoned ribs and set aside. 2. Cook onion and carrots, then stir in tomato paste for 2 minutes. 3. Add broth, Worcestershire, vinegar and bay leaves. 4. Add the ribs, cover and bake at 325 F for 2 1/2 hours. 5. Add mushrooms and pearl onions and bake 30 minutes more.

Short Rib Ragu Over Pappardelle

This is the restaurant favorite you can make at home. Braise the short ribs in tomatoes until they fall apart, then shred the meat right into the sauce and toss it with wide pappardelle noodles. It is the best way to make four ribs feed a crowd, and it freezes well. Finish with lots of Parmesan. Is pasta night a big deal in your house? See more cozy ideas in our braised dinners that fall right off the bone.

You will need: 3 lb short ribs, salt and pepper, 2 tbsp olive oil, 1 onion, 2 carrots, 2 celery stalks, 4 cloves garlic, 2 tbsp tomato paste, 1 can (28 oz) crushed tomatoes, 1 cup beef broth, 1 lb pappardelle, Parmesan

How to make it: 1. Brown the ribs and set aside. 2. Cook onion, carrot, celery and garlic until soft, then add tomato paste. 3. Add tomatoes, broth and ribs, cover and simmer 3 hours. 4. Pull out the bones and shred the meat into the sauce. 5. Toss with cooked pappardelle and Parmesan.

Day Two Short Rib Sliders

Braised short ribs taste even better the next day, and leftovers make the best sliders. Shred the cold meat, warm it in its sauce, then pile it on soft buns with melted white cheddar and quick pickled onions. They are perfect for a game day or the day after Christmas. Some cooks say the leftovers are the real reason to make short ribs. Do you love leftovers or dread them?

You will need: 3 cups shredded leftover short ribs with sauce, 12 slider buns, 6 slices white cheddar, 1 red onion thinly sliced, 1/2 cup vinegar, 1 tbsp sugar, 1 tsp salt, 2 tbsp butter

How to make it: 1. Mix vinegar, sugar and salt, add the onion and let it sit 20 minutes. 2. Warm the meat in its sauce. 3. Split the buns, brush with butter and toast. 4. Pile on the meat and top with cheese. 5. Broil 1 minute to melt, then add the onions.

Short Ribs With Mushrooms, a Stroganoff Style Dinner

Short ribs and mushrooms are a perfect match. Here the braise gets a big handful of mushrooms near the end, then a spoon of sour cream stirred into the sauce, just like a beef stroganoff. Serve it over egg noodles, rice or a creamy risotto. It is cozy, rich and just right for a cold Sunday. Are you a mushroom lover or a mushroom picker-outer?

You will need: 3 lb short ribs, salt and pepper, 2 tbsp oil, 1 onion, 3 cloves garlic, 1 lb mixed mushrooms, 2 tbsp flour, 3 cups beef broth, 1 tbsp Dijon mustard, 1/2 cup sour cream, parsley

How to make it: 1. Brown the ribs and set aside. 2. Cook onion and garlic, stir in flour, then broth and mustard. 3. Add ribs, cover and bake at 325 F for 2 1/2 hours. 4. Add the mushrooms and bake 30 minutes more. 5. Stir sour cream into the sauce off the heat and add parsley.

Braised Short Ribs Over Creamy Polenta for Christmas Eve

For a Christmas Eve dinner that feels special, serve braised short ribs on a pool of soft, cheesy polenta. Polenta takes about 20 minutes and soaks up the sauce like nothing else. The best part: the short ribs can be made two days ahead and simply reheated, so you get to sit down with your family. Will you serve these at a holiday dinner this year?

You will need: 6 braised short ribs with sauce, 4 cups water or broth, 1 cup coarse polenta or cornmeal, 1 tsp salt, 2 tbsp butter, 1/2 cup grated Parmesan, fresh herbs

How to make it: 1. Bring water and salt to a boil. 2. Whisk in polenta slowly. 3. Cook on low 20 minutes, stirring often. 4. Stir in butter and Parmesan. 5. Spoon into bowls, top with warm short ribs and sauce, and add herbs.

How to Buy Short Ribs: English Cut vs Flanken Cut

At the meat counter you will see two kinds. English cut short ribs are thick chunks with one bone each, and they are the ones you want for braising. Flanken cut ribs are sliced thin across the bones, like the strip in this photo, and are best for grilling, Korean style. Plan on about one pound per person, bone in. Ask the butcher for meaty pieces from the chuck. Did you know there were two cuts?

You will need: Shopping list: English cut bone-in short ribs (about 1 lb per person), kosher salt, black pepper. Ask for: thick, meaty pieces with an even layer of fat

How to make it: 1. Choose English cut for braising and flanken cut for grilling. 2. Look for thick meat on top of the bone. 3. Salt the ribs the night before for the best flavor. 4. Pat them very dry before browning. 5. Brown in batches so they sear instead of steam.

Best Sides for Braised Short Ribs

Rich braised short ribs need something soft to soak up the sauce and something fresh to balance it. Creamy mashed potatoes are the classic, with polenta and buttered egg noodles close behind. Add roasted carrots or green beans and a crisp green salad with a lemony dressing. Warm crusty bread is a must for the plate. What is your favorite side with a holiday roast?

You will need: Mashed potatoes: 3 lb Yukon Gold potatoes, 1/2 cup butter, 1 cup warm milk, salt. Roasted carrots: 2 lb carrots, 2 tbsp olive oil, 1 tbsp honey, salt, pepper

How to make it: 1. Boil the peeled potatoes in salted water 20 minutes, until soft. 2. Drain, mash with butter and warm milk, and season. 3. Toss carrots with oil, honey, salt and pepper. 4. Roast at 425 F for 25 minutes. 5. Plate the mash, add short ribs and spoon over the sauce.