short rib

This super-savory dish draws its inspiration from Taiwanese beef noodle soup, then gilds the lily with a Dutch oven’s worth of sweet, slow-simmered onions—the best part of French onion soup.

French Onion Beef Noodle Soup

vegetable oil

lb. English-style bone-in beef short ribs, cut into 2" segments

Kosher salt

scallions, white and dark green parts separated

garlic

4" piece ginger, scrubbed, thinly sliced

star anise pods

cinnamon sticks

cloves

black peppercorns

coriander seeds

dry white wine

(or more) low-sodium soy sauce

unsalted butter

lb. onions (about 10 medium), thinly sliced

Tbsp. (or more) unseasoned rice vinegar

fresh or 18 oz. dried ramen noodles

This super-savory dish draws its inspiration from Taiwanese beef noodle soup, then gilds the lily with a Dutch oven’s worth of sweet, slow-simmered onions—the best part of French onion soup, if you ask this recipe’s developer, Amiel Stanek. It takes some doing, but the effort is worth it. If you’re not planning on serving a crowd, the leftover soup base freezes beautifully, meaning you can have a big-flavor weeknight dinner in your back pocket.

Bon Appétit

Heat oil in a large Dutch oven or other heavy pot over medium-high. Season short ribs with salt and, working in batches, cook, turning occasionally, until well browned on all sides, 12–14 minutes. Transfer to a platter as you go. Carefully pour off fat left behind in pot until there is just enough to cover bottom of pot; discard.

Return pot to medium heat. Cook whole white scallion parts, garlic, and ginger, stirring occasionally, until they are starting to brown, about 4 minutes. Add star anise, cinnamon, cloves, peppercorns, and coriander seeds and cook, stirring often, until fragrant and oil is sizzling, about 1 minute. Add wine, scraping up any browned bits from bottom of pot with a wooden spoon. Simmer until almost completely evaporated, about 3 minutes. Return beef to pot and add soy sauce and 12 cups water. Bring to a boil, then reduce heat and cover partially with a lid. Simmer until meat is not quite falling off the bone, about 1½ hours.

Meanwhile, heat butter in another large pot or Dutch oven over medium-high until foaming subsides. Add onions, season with salt, and cook, stirring often, until they begin to take on some color, about 15 minutes. (If they don’t fit in your pot, add as much as you can, cover, and steam 5 minutes. Stir in remaining onions and continue cooking.) Reduce heat to medium-low and cook, stirring occasionally, until onions are deep golden and softened but not mushy, 30–45 minutes.

Using tongs, remove beef from broth and let cool until you can handle. Tear meat into bite-size pieces, discarding any bone and excess fat as you go. Strain broth through a fine-mesh sieve into a large bowl; discard solids.

Add meat and broth to pot with onions. Bring to a boil, reduce heat to low, and simmer until liquid is reduced a bit and flavors have melded, about 30 minutes. Add vinegar; taste and add more vinegar and/or soy sauce if needed.

Thinly slice remaining scallion greens. Cook noodles according to package directions. Divide among bowls. Ladle soup over noodles, making sure each bowl gets some meat and plenty of onions. Top with scallion greens and serve.

Braised short ribs are one of the most comforting of comfort foods, but they're not exactly summer fare. By borrowing some tricks from Korean cooking—such as flavoring them with a kalbi-style sauce and topping them with refreshing green onion and pear—this version transforms them into a warm-weather-friendly main course.

Slow-Cooked Korean Short Ribs With Green Onion And Pear Recipe

olive oil

boneless beef short ribs

black pepper

garlic, minced

ginger

mirin or sweet sherry,

ponzu sauce

soy sauce

apple juice

sesame oil

water, plus more as needed

dark brown sugar

Chinese black vinegar or unseasoned rice vinegar

cornstarch

white rice,

green onions,

Asian pear

Slow-Cooked Korean Short Ribs With Green Onion and Pear Recipe

Adjust oven rack to lower-middle position and preheat oven to 325°F. Heat oil in an oven-safe Dutch oven over high heat until shimmering. Season meat generously with pepper, then sear until browned on all sides, about 4 minutes per side.

Reduce heat to medium. Add garlic and ginger and cook, stirring constantly, until browned, about 2 minutes. Add mirin and scrape up any browned bits from bottom of Dutch oven. Add ponzu sauce, soy sauce, apple juice, sesame oil, 1/2 cup water, brown sugar, and vinegar and stir to combine.

Bring to a simmer, cover, and transfer to oven. Braise, turning beef once and adding water if necessary to keep it halfway submerged throughout cooking, until beef is fork-tender, about 3 1/2 hours.

Transfer beef to a platter and skim fat from cooking juices in Dutch oven. Taste cooking juices: If too concentrated, dilute to taste with water and/or mirin. Combine cornstarch with remaining 2 tablespoons water, whisking thoroughly to remove any lumps. Whisk cornstarch slurry into cooking juices, bring to a boil over high heat, and cook until gravy is thickened, about 2 minutes.

Serve short ribs over rice, drizzled with gravy and garnished with green onion and pear.

A long and slow traditional braise leads to perfect beef short ribs while subtle sauce-making tricks deliver the ultimate in red wine sauces.

Red Wine&#8211;Braised Beef Short Ribs Recipe

(2.3kg) beef short ribs (see note)

salt and black pepper

(15 milliliters) vegetable or other neutral oil

celery

carrots

(14-ounce; 400 grams) yellow onion, cut into 1/2-inch dice

garlic,

tomato paste

dry red wine

unflavored gelatin, stock

thyme

bay leaves

(750 milliliters) bottle ruby port wine

Slurry cornstarch

Preheat oven to 300°F (150°C). Season short ribs all over with salt and pepper. Heat oil in a large Dutch oven over medium-high heat until shimmering. Working in batches, add short ribs and brown on all sides, about 4 minutes per side. Transfer browned short ribs to a platter and repeat with remaining short ribs.

Pour off all but 2 tablespoons of fat from the Dutch oven. Return to the heat and add celery, carrot, onion, and garlic. Cook, stirring, until browned, about 6 minutes. Stir in tomato paste and cook for 1 minute longer; lower heat at any point if the contents of the pot threaten to burn.

Add dry red wine, scraping up any browned bits from bottom and sides of pot. Bring to a simmer. Add stock; if using store-bought stock, place it in a large bowl first and sprinkle all over with gelatin until bloomed, then add to Dutch oven. 

Return short ribs to pot along with any accumulated juices, nestling them into braising liquids. Add thyme and bay leaves, cover partially, then transfer to oven, and cook until beef is fork-tender, 2 to 3 hours.

Meanwhile, in a large saucepan, bring port to a very gentle simmer, regulating heat to maintain that simmer. Cook, uncovered, until reduced until syrupy and about 1/2 cup (120ml) in volume, about 1 hour. Set aside.

Carefully remove short ribs from pot and transfer to a clean platter (they will be very tender, so the bones may slip out; try to hold them together as you transfer them). Tent with foil.

Skim accumulated fat from surface of braising liquid and discard. Strain braising liquid through a fine-mesh strainer set over a large heatproof bowl, pressing on solids to extract as much liquid as possible.

Rinse out Dutch oven, then return strained braising liquid to it. Return to heat and bring to a gentle simmer, adjusting heat to maintain simmer. Simmer until braising liquid is reduced to 2 cups, about 1 hour; skim any foam that accumulates on the surface as needed. Add port wine reduction to braising liquids.

The sauce should be thick enough to coat the back of a spoon and leave a trail when you drag your finger through it. If it's still a little thin, whisk in the cornstarch slurry and bring to a simmer until thickened slightly.

Season sauce with salt and pepper to taste. Return short ribs to Dutch oven, spooning the sauce all over and around them to glaze and rewarm. Serve.

These Red-Wine Braised Short Ribs with Carrots are the perfect crowd-pleasing dinner party entrée.

Red Wine–Braised Short Ribs with Carrots

lb. English-style bone-in beef short ribs, cut between the bones (about 10)

Kosher salt, freshly ground pepper

pancetta (Italian bacon), chopped

onion,

tomatoes

flat-leaf parsley

chives

garlic cloves, finely chopped

tsp finely grated orange zest

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.

Season short ribs with salt and pepper. Heat oil in a large heavy pot over medium-high heat. Working in batches, cook short ribs until browned on all sides, 8–10 minutes per batch; transfer to a plate. Pour off fat from pot.

Add pancetta to same pot and cook, stirring occasionally, until fat is rendered and pancetta begins to brown, 5–7 minutes. Add onion, thyme, and carrots. Cook, stirring occasionally, until onion is softened, about 5 minutes. Add wine and tomatoes and bring to a boil. Return short ribs to pot, pressing down to submerge. Cover pot, reduce heat, and simmer until short ribs are very tender and meat is almost falling off the bone, 3 1/2–4 hours.

Transfer short ribs and carrots to a large baking dish or platter and cover with foil to keep warm; discard thyme and any bones in pot. Strain cooking liquid through a fine-mesh sieve into a medium bowl; return to pot. Bring to a boil, reduce heat to medium, and simmer until thickened and reduced by half, 15–20 minutes; season with salt and pepper. Return short ribs to pot and turn to coat.

DO AHEAD: Short ribs can be cooked 2 days ahead. Cover and chill.

Combine parsley, chives, garlic, and orange zest in a medium bowl; season with salt and pepper.

Place short ribs, carrots, and sauce on a large serving platter; serve with gremolata.

These richly flavored ribs are a riff on kalbi jjim, a traditional special-occasion recipe. Red wine adds depth and complements the soy and mirin.

Red Wine and Soy–Braised Short Ribs

lb. 2"-thick boneless beef short ribs

garlic cloves, crushed

2" piece ginger, peeled, sliced ⅛" thick

mirin (sweet Japanese rice wine)

¼ cup (packed) light brown sugar

¼ mu radish

egg,

Korean

These richly flavored ribs are a riff on kalbi jjim, a traditional special-occasion dish. Red wine adds depth and complements the soy and mirin.

Season short ribs all over with salt. Heat 2 Tbsp. oil in a small pot over medium-high. Working in 2 batches, cook ribs, turning occasionally and reducing heat if needed to prevent scorching, until browned all over, 10–12 minutes per batch. Transfer to a plate.

Add onion, garlic, and ginger to same pot and cook, stirring often, until softened and lightly browned, 6–8 minutes. Add wine; bring to a boil. Reduce heat and simmer until liquid is reduced by half, 8–10 minutes. Add mirin, soy sauce, brown sugar, and 2 cups water. Return ribs to pot and bring liquid to a simmer. Partially cover pot and cook, reducing heat to maintain a very gentle simmer and adding splashes of water as needed, until ribs are very tender (they should shred easily) and sauce is thick enough to coat meat, 3–3½ hours. Add radish about 1 hour before ribs are done. Remove from heat.

Heat remaining 1 tsp. oil in a large nonstick skillet over medium. Add egg, tilting pan to create a very thin 6–8" circle. Cook just until set, about 1 minute, then roll up egg into a cylinder; transfer to a cutting board. Thinly slice into ribbons.

Top ribs with egg, shilgochu, and scallions. Serve with rice alongside.

Do Ahead: Short ribs can be made 3 days ahead. Let cool; cover and chill.

When we crave beef but don’t want a capital-S steak, we opt for a smaller cut (hello, short ribs!), then pile on lots of meaty mushrooms.

Seared Short Ribs With Mushrooms

lb. 1½"-thick boneless beef short ribs

kosher salt,

hot cherry peppers

honey

Tbsp. extra-virgin olive oil, divided

mushrooms

shallot,

garlic cloves, thinly sliced

dill

Flaky sea salt

When we crave beef but don’t want a capital-S steak, we opt for a smaller cut (hello, short ribs!), then pile on lots of meaty mushrooms. These pickle-y mushrooms would also be delicious piled on top of toast. Just sayin’.

Pat short ribs dry with paper towels; season all over with kosher salt and pepper. Let sit at room temperature at least 10 minutes and up to 1 hour (go the full time if you can).

Whisk hot cherry peppers, brine, honey, and 1 Tbsp. oil in a small bowl to combine; season vinaigrette with kosher salt.

Heat a large heavy skillet over medium-high 5 minutes. Pat meat dry again and rub all over with 1 Tbsp. oil. Cook meat, turning occasionally, until deeply browned and crusty, 6–8 minutes. Transfer to a cutting board and let rest while you cook mushrooms.

Wipe out skillet and return to medium-high heat. Add mushrooms and remaining 3 Tbsp. oil and toss well to coat. Sprinkle in 1 tsp. kosher salt, toss to incorporate, and cook, undisturbed, until mushrooms are golden brown and crisp underneath, about 5 minutes. Stir mushrooms and continue to cook until golden brown all over, about 5 minutes longer. Remove skillet from heat and add shallot, garlic, and dill; stir until shallot is softened, about 1 minute. Season with more kosher salt if needed.

Slice short ribs against the grain; transfer to a platter. Pile mushrooms on top, spoon vinaigrette over, and season with sea salt.

If you're a fan of traditional brisket pastrami, you're going to LOVE Beef Short Rib Pastrami. It's time to level up!

Beef Short Rib Pastrami

racks (3 bone) Creekstone Farms Bone-in Beef Chuck Short Ribs

water

Co. Salt

white sugar

tbsp pink salt (sodium nitrite)

garlic, crushed

pickling spice (recipe below)

ginger,

lb ice

Dijon Classique

black peppercorns, toasted,

coriander seeds, toasted,

Cattleman’s Grill California Tri-tip Seasoning

tbsp black peppercorns

mustard seeds

tbsp red chile flakes

tbsp allspice berries

whole cloves

tbsp juniper berries

tsp mace

cinnamon stick, crushed

bay leaves,

To make the pickling spice, preheat a 12” Lodge cast iron skillet over medium heat. Toast the coriander, peppercorns and mustard seeds just until fragrant. Be careful not to burn them. Place the spices in a cloth napkin. Fold the napkin over the spices, and crack the spices by smashing them with a meat mallet, heavy skillet or rolling pin. Combine the toasted spices with the remaining spices. Store in a sealed container.

Combine all brine ingredients, except the ice, in a large pot. Bring to a boil and stir until salt and sugar are dissolved.

Add the ice to a large Briner Bucket. Pour the brine mixture over the ice. Stir to melt the ice.

Place short ribs in the brining liquid. Lock the plate in place to make sure it is fully submerged. Refrigerate for 7-10 days.

Before removing the short ribs from the brine, preheat your Yoder Smokers YS640s Pellet Grill to 250ºF.

Remove short ribs from brine, and rinse thoroughly under cold water. Pat dry with paper towels. Apply a thin layer of Kozlik’s Dijon Classique to the surface of the meat to help the rub adhere. Coat the brisket with the rub.

Smoke at 250ºF until you achieve a nice mahogany red color on the outside, and the pastrami is tender when probed with a thermometer (roughly 195ºF internal), about 8-10 hours total. Allow meat to rest half an hour. Remove the bone and trim off the cartilage under the bones. Slice to serve.

https://www.youtube.com/watch?v=0qAjzVK9-Mk

An amazing beef short rib and korean radish soup made super easy and quick by the instant pot.

Instant Pot Galbitang

Garlic

Yellow onion

Green Onions

tsp Soup soy sauce

tsp Dashi powder

Water

lbs Short rib

Korean radish

Get Ingredients

Peel and cut your korean radish or daikon into cubes 1 1/2 inches by 1 1/2 inches.

Peel your onion.

Mince your garlic cloves.

Wash and cut 3 stalks of green onions into 2-3 inch long pieces.

Wash and cut the rest of the green onions into thin slices for garnishing.

Put your short ribs in cold water for 30 minutes.  This gets rid of any outside stuff on the meat.  You can cut your vegetables while they soak to save time.

Preparation

After the short ribs have soaked for 30 minutes, get a pot of water boiling that is tall enough to cover your ribs with water.

Par boil your short ribs for 2-3 minutes.  Then take them out of the water and transfer them to your instant pot.

Add your garlic, green onions, onion, and cut korean radish or daikon to the instant pot.

Add 8 cups of water to your instant pot.

Add 1 tsp of soup soy sauce to your instant pot, and mix.

Add 3 tsp of dashi powder (I use Dashi-da) to the instant pot and mix until the powder has dissolved.  It might not be completely invisible, that is ok.

Seal the instant pot lid, and make sure the sealing switch is set to seal and not vent.  Press the &quot;Soup/Stew&quot; button on the Instant Pot, and set the timer to 30 minutes.

After the timer is done cooking, I would have it on natural release for 20 minutes.  Then after 20 minutes you can do the quick release, but just a note you might get some water splashing out of the vent release.   This can happen with soups.

Take out the onion, green onions, and then use a hand strainer to scoop out any loose pieces at the top of the soup.

Cooking

Serve hot in a bowl.  I put one short rib with 3-4 pieces of cut korean radish or daikon into the bowl with the soup.  Then top with the green onions and serve with hot rice.

Serving

Thinly sliced flanken-cut short ribs, packed with rich flavor, are the key to this Thai stir-fry.

Top 32 short rib recipes from across the web

The most viewed short rib recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

French Onion Beef Noodle Soup

Slow-Cooked Korean Short Ribs With ...

Red Wine–Braised Beef Short R...

Red Wine–Braised Short Ribs with Ca...

Red Wine and Soy–Braised Short Ribs

Seared Short Ribs With Mushrooms

Beef Short Rib Pastrami

Instant Pot Galbitang

Phat Sii Krong Neua

Spicy Steak Lettuce Wraps

Braised Short Ribs With Squash and ...

Short Ribs with Spicy Sauce

Short Rib Ragù Recipe by Tasty

Korean-Style Hasselback Short Ribs

Soy Sauce–Marinated Short Ribs with...

Short Rib Pot Pie

Short Rib Ravioli

GF Sous Vide Birria Tacos on the Bl...

Coconut-and-Lemongrass-Braised Shor...

Five-Spice Short Rib and Daikon Sou...

Red Wine–Braised Short Ribs

Japanese-Style Curry (Karei Raisu)

Carne Guisada

Short Ribs Slow-Roasted in Coconut ...

Soy Sauce–Marinated Short Ribs with...

Grilled Cheese and Short Rib Sandwi...

Pot-Au-Feu

Grilled Korean-Style Short Ribs

Coconut-Marinated Short Rib Kebabs ...

Short Rib Tacos With Cilantro-Lime ...

Steak Short Ribs with Crispy Garlic...

Soy-Braised Short Ribs with Shiitak...

Top 32 short rib recipes from across the web

The most viewed short rib recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

French Onion Beef Noodle Soup

Slow-Cooked Korean Short Ribs With ...

Red Wine&#8211;Braised Beef Short R...

Red Wine–Braised Short Ribs with Ca...

Red Wine and Soy–Braised Short Ribs

Seared Short Ribs With Mushrooms

Beef Short Rib Pastrami

Instant Pot Galbitang

Phat Sii Krong Neua

Spicy Steak Lettuce Wraps

Braised Short Ribs With Squash and ...

Short Ribs with Spicy Sauce

Short Rib Ragù Recipe by Tasty

Korean-Style Hasselback Short Ribs

Soy Sauce–Marinated Short Ribs with...

Short Rib Pot Pie

Short Rib Ravioli

GF Sous Vide Birria Tacos on the Bl...

Coconut-and-Lemongrass-Braised Shor...

Five-Spice Short Rib and Daikon Sou...

Red Wine–Braised Short Ribs

Japanese-Style Curry (Karei Raisu)

Carne Guisada

Short Ribs Slow-Roasted in Coconut ...

Soy Sauce–Marinated Short Ribs with...

Grilled Cheese and Short Rib Sandwi...

Pot-Au-Feu

Grilled Korean-Style Short Ribs

Coconut-Marinated Short Rib Kebabs ...

Short Rib Tacos With Cilantro-Lime ...

Steak Short Ribs with Crispy Garlic...

Soy-Braised Short Ribs with Shiitak...

The most viewed short rib recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Red Wine–Braised Beef Short R...