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The secrets to meltingly tender short ribs with maximum flavor lie in these recipes with rave reviews, from Tom Colicchio’s red wine marinade to Mashama Bailey’s braising liquid spiked with peanut butter. Source high-quality beef short ribs from your butcher then choose from chili, stew, risotto, or polenta for a comforting, tender weeknight dinner or special occasion centerpiece. Each of these short rib recipes earned raves and five-star reviews from our readers.
Short Rib Chili
One reader won a chili cookoff with what another fan calls this “fantastic, delicious, smoky chili recipe.” Three and a half pounds of tender beef short ribs provide rich flavor.
Cola-Braised Short Ribs with Risotto
Frederick Hardy II / Food Styling by Torie Cox / Prop Styling by Claire Spollen
Recipe developer Marianne Williams makes the braising liquid in this stew sweet and more complex with a cola soft drink, after being inspired by one made in The Bear. Readers say it’s worth the time and effort for special occasions, with one commenting: “I have made this many times, definitely one of my bests for a dinner party, absolutely delicious.”
Short Rib Stew
Maxwell Cozzi
2008 F&W Best New Chef Ethan Stowell browns beef short ribs before slowly simmering the meat with wine and stock for two hours. One reviewer sums it up: “very simple recipe, very rich balanced flavor,”
Braised Short Ribs
Diana Chistruga
Tom Colicchio marinates flanken-style short ribs in a rich red wine sauce then braises the meat with fresh vegetables. Among the spirited reviews, one reader says, “I’ve followed this recipe numerous times and it never disappoints.”
Kerala Beef Curry
Victor Protasio / Food Styling by Torie Cox / Prop Styling by Claire Spollen
Cookbook author and chef Asha Gomez braises boneless beef short ribs in a sauce perfumed with curry leaves, star anise, cinnamon, and garam masala in this recipe her grandmother would prepare for Christmas in India. One reviewer describes the meat as “very tender, not too spicy but warm in flavor, and it had a little crust on the outside which was really nice.”
Chashushuli (Georgian Beef and Tomato Stew)
Christopher Testani / Food Styling by Victoria Granof / Prop Styling by Thom Driver
Cookbook author Carla Capalbo adds depth and richness to this stew, cooking short ribs with a high marbling slowly in a Dutch oven so the beef becomes incredibly tender. One reader commented, “The chuck and short ribs were perfectly tender. I will make this recipe often!”
Korean-Style Short Ribs
Chef David Shim from Cote in New York City score, coats, and double marinates these galbi or Korean style short ribs, for maximum flavor. One fan calls these “undoubtedly the best short ribs I’ve ever made.”
Short Ribs Braised with Peanuts and Spice
Chris Simpson / Food Styling by Julian Hensarling / Prop Styling by Thom Driver
Savannah chef Mashama Bailey served this as the centerpiece of her restaurant The Grey’s 10th-anniversary holiday menu. One fan says, “The short ribs are melt-in-your-mouth tender, and the sauce is so good, I could just eat it by the spoonful!”
Short Rib Farrotto with Carrots and Parsnips
New York chef Marco Canora adds two pounds of browned beef short ribs to farro that’s cooked risotto-style. One reader says this is an “amazing, flavorful dish exactly as is!”
Short Rib Bourguignon
© Michael Turek
Aaron Barnett upgrades the classic French stew with five pounds of beef short ribs, resulting in a one-word review: “Fantastic.”
Braised Short Ribs with Miso Collard Greens
Chef Hugh Acheson braises short ribs in the oven for about three hours, until the ribs are very tender, and serves them with umami-rich collard greens. One reader calls the dish “amazing” and “absolutely delicious!”
Smoked Porter-Braised Beef Short Ribs
Make a sweet, smoky, and pleasantly bitter braise with apples, smoked porter, and coffee. One reader says, “I have made this recipe four to five times over the years. It’s a winner with polenta or mashed potatoes.”
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