Best Recipes for 11 Braised Short Rib Dinners

This foundational recipe relies on deep, rich flavor development, similar to many beloved slow-cooker beef stew recipes. The secret is a high-quality dry red wine and patience.

• Ingredients:
• 4 lbs bone-in short ribs
• 1 bottle (750ml) dry red wine (e.g., Cabernet Sauvignon)
• 4 cups beef broth
• 1 onion, 2 carrots, 2 celery stalks (mirepoix)
• 4 cloves garlic
• 2 tbsp tomato paste
• Fresh thyme and bay leaves
• Instructions:

1. Sear the ribs until deeply browned on all sides. Set aside.

2. Sauté the mirepoix until soft, then stir in tomato paste and garlic.

3. Deglaze the pot with wine, scraping up browned bits. Reduce slightly.

4. Add broth, herbs, and ribs. Bring to a simmer.

5. Cover and braise in a 325°F oven for 3-4 hours until fork-tender.

6. Skim fat and reduce sauce if desired.

• Prep/Cook Time & Servings: Prep: 30 min | Cook: 4 hours | Serves: 4-6

A beautiful blend of sweet, salty, and umami, these ribs are finished with a syrupy glaze perfect for serving over jasmine rice.

• Ingredients:
• 4 lbs short ribs
• 1/2 cup soy sauce (or tamari)
• 1/4 cup hoisin sauce
• 1/4 cup rice vinegar
• 1/4 cup brown sugar
• 4 cups beef or chicken stock
• 1-inch piece of ginger, sliced
• 4 whole star anise
• Instructions:

1. Sear ribs well. In a large Dutch oven, combine all liquid ingredients, sugar, ginger, and star anise.

2. Add the ribs, ensuring they are mostly submerged.

3. Braise covered at 350°F for 3 hours.

4. Remove ribs. Strain the liquid and reduce it over high heat until it thickens into a glossy sauce.

5. Toss ribs with glaze and serve immediately.

• Prep/Cook Time & Servings: Prep: 20 min | Cook: 3.5 hours | Serves: 4

For those who crave heat and smoky flavor, this recipe uses dried chipotle peppers rehydrated into a robust adobo sauce. These pair wonderfully with sides often associated with bold, rustic meals, such as the toppings found in various Loaded Baked Potato Soup Styles.

• Ingredients:
• 4 lbs short ribs
• 5-6 dried chipotle peppers, stemmed and seeded
• 1 large white onion, chopped
• 6 cloves garlic
• 1/4 cup cider vinegar
• 2 cups chicken stock
• 1 tbsp ground cumin
• Instructions:

1. Rehydrate chipotles in hot water for 20 minutes. Blend them with onion, garlic, vinegar, and cumin until smooth, adding stock as needed to create a thick sauce.

2. Sear the ribs and place them in a slow cooker or oven-safe pot.

3. Pour the adobo sauce over the ribs. Add remaining stock until ribs are almost covered.

4. Braise until very tender (4 hours in oven, 8 hours low in slow cooker).

• Prep/Cook Time & Servings: Prep: 35 min | Cook: 4 hours | Serves: 5

Adopting the flavors of Northern Italy, this dish relies on white wine, vegetables, and a finishing gremolata (lemon zest, garlic, parsley) to cut through the richness.

• Ingredients:
• 4 lbs short ribs
• 1/2 cup all-purpose flour for dredging
• 1 cup dry white wine
• 1 (28 oz) can crushed tomatoes
• 3 cups beef stock
• Onion, carrots, celery
• Gremolata (minced garlic, parsley, lemon zest)
• Instructions:

1. Dredge ribs in flour and sear. Deglaze pot with white wine.

2. Sauté vegetables, add tomatoes and stock. Bring to a simmer.

3. Add ribs back, cover, and braise for 3 hours.

4. Serve ribs and sauce over creamy risotto, finished with a sprinkle of fresh gremolata.

• Prep/Cook Time & Servings: Prep: 25 min | Cook: 3.5 hours | Serves: 4

A sophisticated recipe that balances the tangy acidity of balsamic vinegar with the natural sweetness of dried figs.

• Ingredients:
• 4 lbs short ribs
• 1 cup good quality balsamic vinegar
• 1/2 cup beef broth
• 1/4 cup fig jam or 1/2 cup chopped dried figs
• 2 shallots, minced
• 1 tbsp Dijon mustard
• Instructions:

1. Sear the ribs. Sauté shallots until translucent.

2. Add balsamic vinegar, fig jam/figs, broth, and mustard.

3. Return ribs to the pot, ensuring they are coated.

4. Braise covered at 325°F for 3 hours, flipping halfway.

5. Remove ribs and reduce sauce until it forms a thick, syrupy glaze.

• Prep/Cook Time & Servings: Prep: 15 min | Cook: 3.5 hours | Serves: 4

Using a dark stout or porter adds exceptional depth, complexity, and slight bitterness that complements the fatty richness of the beef.

• Ingredients:
• 4 lbs short ribs
• 1 can (14.9 oz) Guinness or other stout beer
• 4 cups beef stock
• 2 tbsp Worcestershire sauce
• 1 large yellow onion, sliced
• 1 tbsp dark brown sugar
• Instructions:

1. Sear the ribs. Sauté onions until caramelized.

2. Add beer, scraping up fond. Let the beer reduce by half.

3. Add stock, Worcestershire, and sugar. Return ribs to the pot.

4. Braise until meltingly tender (3.5 hours).

5. Serve over mashed potatoes or buttered egg noodles.

• Prep/Cook Time & Servings: Prep: 20 min | Cook: 4 hours | Serves: 4-6

This sweet and savory dish is fragrant with Ras el Hanout, ginger, and cumin, providing an exotic twist on classic comfort food.

• Ingredients:
• 4 lbs short ribs
• 1 tbsp Ras el Hanout spice blend
• 1 tsp ground ginger
• 1 cup chopped dried apricots
• 1/2 cup honey
• 4 cups chicken or beef stock
• 1/4 cup finely chopped mint for garnish
• Instructions:

1. Rub the ribs with Ras el Hanout, salt, and pepper. Sear well.

2. Combine ginger, apricots, honey, and stock in the braising pot.

3. Add ribs and braise for 3 hours at 350°F.

4. Skim the sauce and reduce slightly before serving, garnished with mint.

• Prep/Cook Time & Servings: Prep: 20 min | Cook: 3.5 hours | Serves: 4

A fusion recipe that delivers rich, tender beef with the aromatic warmth of Thai red curry. This dish works wonderfully in appliances used for comfort foods like Instant Pot Beef Stews.

• Ingredients:
• 4 lbs short ribs
• 1 (13.5 oz) can full-fat coconut milk
• 2 tbsp red curry paste
• 1 tbsp brown sugar
• 4 cups chicken stock
• 1 bell pepper, sliced
• Juice of 1 lime
• Instructions:

1. Sear ribs. In the braising pot, sauté curry paste for 1 minute.

2. Add stock, coconut milk, and brown sugar. Stir until well combined.

3. Add ribs and sliced bell peppers. Bring to a simmer.

4. Braise until tender (about 3 hours).

5. Stir in lime juice before serving over sticky rice.

• Prep/Cook Time & Servings: Prep: 15 min | Cook: 3.5 hours | Serves: 4

A lighter, yet equally flavorful French take, using dry white wine and grainy Dijon mustard for a sophisticated sauce.

• Ingredients:
• 4 lbs short ribs
• 1 cup dry white wine (e.g., Pinot Grigio)
• 3 cups chicken broth
• 3 tbsp whole grain Dijon mustard
• 1 leek, white parts only, sliced
• 2 tbsp crème fraîche (optional, for finishing)
• Instructions:

1. Sear the ribs. Sauté leeks until soft.

2. Deglaze with white wine. Add broth and Dijon mustard, whisking until smooth.

3. Add ribs, cover, and braise for 3 hours.

4. Stir in crème fraîche right before serving to add richness to the sauce.

• Prep/Cook Time & Servings: Prep: 20 min | Cook: 3.5 hours | Serves: 4

Bringing classic Southern BBQ flavor indoors, these ribs are deeply savory and sweet, perfect served with coleslaw and cornbread.

• Ingredients:
• 4 lbs short ribs
• 1 cup bourbon whiskey
• 1 cup high-quality BBQ sauce
• 1/2 cup honey
• 1/4 cup apple cider vinegar
• 2 cups beef stock
• Instructions:

1. Sear ribs. Deglaze the pot with bourbon and let it bubble for 1 minute.

2. Combine BBQ sauce, honey, vinegar, and stock. Pour over ribs.

3. Braise in a covered pot at 350°F for 3 hours.

4. Finish the ribs under the broiler for 5 minutes after braising to caramelize the glaze.

• Prep/Cook Time & Servings: Prep: 15 min | Cook: 3.5 hours | Serves: 4-6

A decadent, heavy cream-based braise that results in intensely savory meat and a creamy, spoon-licking sauce. This provides a fantastic alternative to traditional braised dishes like Slow Cooker Beef Stew Recipes.

• Ingredients:
• 4 lbs short ribs
• 1 pint heavy cream
• 1 cup beef stock
• 1/2 cup freshly grated Parmesan cheese
• 1 head garlic, cloves minced
• 1 tbsp fresh oregano
• Instructions:

1. Sear ribs well. Sauté minced garlic until fragrant (do not brown).

2. Add stock and heavy cream. Bring to a low simmer.

3. Add ribs and oregano. Braise for 3.5 hours.

4. Stir in Parmesan cheese at the end until melted into the sauce.

• Prep/Cook Time & Servings: Prep: 20 min | Cook: 4 hours | Serves: 4