Short Rib
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Look for short ribs with the most marbling possible for these cheesesteaks; if you really want to splash out, use boneless rib eye.
4.7
(4.67)
Can you even make braised short ribs better? Yes—if you serve them over pasta.
Alex Delany
Short ribs aren't just for braisin'—this quick recipe includes a fast mole sauce that we can't get enough of.
Andrew Milne
Don’t braise your short ribs—grill them. They’re intensely beefy, with gorgeous marbling that encourages crispy bits.
4.7
(4.67)
Associate editor Christina Chaey finally learns the secret to the braised short ribs her grandma only makes her once a year.
Christina Chaey
Richly marbled beef ribs beg for something crisp and refreshing to go alongside. If celery’s not your fave, try swapping it for any type of radish, escarole, or a tart apple.
3.4
(3.38)
Caramelized onions and poblano peppers would be delicious and will lighten up the filling.
5.0
(5)
You can substitute braised short rib, pork shoulder, or brisket for the pastrami—if it’s fatty and shreddable, it will make a good hash.
4.3
(4.33)
Cheap and versatile short ribs aren't just destined for hours of braising in the oven—here's how to turn them into a speedy weeknight main.
Christina Chaey
Easy
The classic slow-cooked cut is moving into the fast lane, grilled and paired with a mole that’s ready in a flash.
3.0
(3.02)
The only slow cooker chili recipe you need. This recipe can also be easily doubled.
2.7
(2.69)
We fully support eating your feelings and cooking up some great comfort food. Here's what's on the menu.
Bon Appétit
Our favorite dinner party short ribs are so simple, they almost cook themselves.
Christina Chaey
If you have any trouble getting short ribs with long bones, go ahead and use smaller pieces.
3.5
(3.47)
Three kinds of dried chiles add just the right amount of smoky heat when you cook this best beef chili recipe, and three cuts of beef deliver robust flavor. This is part of BA's Best, a collection of our essential recipes.
3.3
(3.3)
Easy
For the ideal ratio of browned, smoky exterior and rosy-red flesh, ask your butcher for the thickest short ribs he’s got.
3.7
(3.7)
Quick
Takashi Inoue, of Takashi in New York City, loves to use this marinade on any cut of beef (hanger is another favorite), chicken wings, or pork ribs.
4.0
(3.98)
Shortening is the secret to extra-flaky pie crust, but nothing compares to the flavor of butter. Use both, as in this super-luxe beef pie, and you’re golden.
4.0
(4.12)
These Red-Wine Braised Short Ribs with Carrots are the perfect crowd-pleasing dinner party entrée. This is part of BA's Best, a collection of our essential recipes. Learn how to make this recipe and more in our online cooking class with Sur la Table.
4.0
(3.92)
This braise gets its deep flavor and color from dried New Mexico chiles. Find them in the produce section.
3.6
(3.6)
Flanked-Style short ribs, used for Korean barbecue, are cut across the bones instead of between the bones. Start this recipe ahead of time; chilling the ribs after braising keeps them from falling falling apart when they served (and all braised meats taste better the next day).
4.0
(3.82)
3.4
(3.4)
Quick
3.0
(3)
Easy
Sip this beefy, faintly sweet, broth as is, or to make it even heartier, simmer diced root vegetables and/or little pastas in it.
4.0
(3.8)