Similar Recipes
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Red Wine–Braised Beef Short Ribs
A long and slow traditional braise leads to perfect beef short ribs while subtle sauce-making tricks deliver the ultimate in red wine sauces.
Braised Beef Short Ribs in Red Wine Sauce
The most tender and succulent fall apart beef you will ever have, you'll pay top dollar at fine dining restaurants for these Braised Beef Short Ribs!
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Braised Chinese-Style Short Ribs With Soy, Orange, and 5-Spice Powder
These braised beef short ribs are layered with complex Chinese flavors, including soy, orange, five-spice powder, ginger, and more. Serve them on mashed potatoes one day; shred the meat and fold it into awesome tacos the next.
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Red Wine-Braised Beef Shanks
For a comforting and hearty meal, braise beef shanks with red wine and vegetables until they're fall-off-the-bone tender.
Stout Beer Braised Short Ribs (Oven or Instant Pot) - Striped Spatula
Beer Braised Short Ribs are pure comfort food! Tender beef meets a rich, stout-infused gravy, for a restaurant-quality dinner at home. Make it "low and slow" in a Dutch oven or in the Instant Pot.
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Braised Short Ribs With Porcini-Port Wine Sauce
Short ribs in rich porcini-port wine sauce are a luxurious, company-worthy affair.
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Braised Short Ribs From 'Daniel'
These red wine and port braised short ribs are a vital component of Daniel Boulud's Duo de Boeuf from his new cookbook, Daniel: My French Cuisine.
Beef Ribs in BBQ Sauce - slow cooked short ribs!
Amazing way to cook beef ribs - oven slow cooked in a homemade BBQ braising liquid until fall apart inside, bronzed and sticky on the outside.
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Pressure Cooker Beef Barley Soup
Beef barley soup is a winter staple, but it takes a while to cook. But if you use a pressure cooker, you can get a deeply flavorful beef barley soup on the table in about an hour.
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Short Rib and Barley Stew
Short rib and barley stew is fantastic because it: a) is dumb easy to do b) is made with pantry and fridge staples (aside from the short rib) c) lasts for days and gets better with time d) soothes the soul or warms the cockles of your heart, or if you're really lucky, both at the same time, and e) tastes really, really good.
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While not a ready-in-30-minutes weeknight recipe, the pressure cooker still shaves off a significant amount of time on this short-rib classic.
Serve With
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Glazed Winter Vegetable Medley With Chestnuts and Caper Berries From 'Feast'
The final savory chapter in Sarah Copeland's new cookbook, Feast, focuses on a few larger, celebration-sized meals. These recipes take a bit longer to prepare than those in the rest of the book, requiring more attention to detail, but they're worth the time—think paella, vegetable tagine, and silky (bread crumb-free) eggplant parmesan. Her glazed winter vegetable medley is the centerpiece of the chapter.
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Cheesy Grits With Spring Vegetables
Cheesy grits topped with a mix of spring vegetables sautéed with shallots in butter. A soft poached egg tops the whole mix.
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Spring Vegetable Risotto
What we're here to talk about today is vegetables, in particular, asparagus and morel mushrooms.
Crispy Roasted Parmesan Potatoes
Make these Crispy Roasted Parmesan Potatoes for your Sunday roast or pass them around at a party! Quick to prepare, utterly addictive.
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Creamy Brussels Sprouts Gratin With Blue Cheese
Robed in a rich sauce of cream, blue cheese, and whole grain mustard, the sprouts are cooked down gratin-style under a blanket of Parmesan.
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Browned Brussels With Maple Butter From 'Choosing Sides'
Brussels sprouts are a given on my Thanksgiving table, but I don't always give them much thought. Olive oil, salt, and a hot oven are my only requirements. While this method does produce pleasantly caramelized sprouts, it doesn't add much excitement to the table. This year, I'll take a cue from Tara Mataraza Desmond and toss my Brussels in brown butter and maple syrup as she does in her new cookbook, Choosing Sides.
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Creamy Polenta with Chicken, Caramelized Shallots, Arugula
Creamy Parmesan polenta is topped with moist chicken, caramelized shallots, toasted pine nuts, and nutty arugula.
CRISPY Parmesan Roasted Brussels Sprouts (addictive!)
Parmesan Garlic CRISPY Roasted Brussels Sprouts are ridiculously easy and so mouthwateringly good, it's sure to become your "go-to" brussels sprouts recipe!
Pasta al Forno with Roasted Vegetables
Pasta al Forno with Roasted Vegetables and is like a crusty, cheesy pasta primavera. It's vegetarian and uses a combination of simple, fresh ingredients.
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Pasta With Mushrooms, Brussels Sprouts, and Parmesan
Orecchiete, Brussels sprouts, and mushrooms come together to form the perfect plate of pasta.