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 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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Pressure Cooker Red Wine–Braised Beef Short Ribs
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.
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Balsamic-Brown Sugar Short Ribs With Garlic Mashed Potatoes
Short ribs braise in a red wine, balsamic vinegar and brown sugar sauce before they're served atop garlic mashed potatoes.
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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.
Cola-Braised Short Ribs inspired by The Bear — Binging With Babish
It’s a rare occasion when a show hands us a fully written recipe on a platter. Thanks for making our lives easier, cast and crew of The Bear!
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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.
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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Food52's Short Rib Ragu
Short rib ragu may not be the first thing you think of when planning your holiday cooking; humble braises often take a backseat to large elegant roasts. But not much can beat the decadent richness of a properly braised pot of short ribs. Add a thick, mushroomy sauce as Minimally Invasive's winning recipe in the new Food52 Cookbook suggests, and you'll be on your way to making holiday meal history.
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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.
Serve With
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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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.
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!
Roasted Root Vegetables
Classic Roasted Root Vegetables are a simple, hearty dish that brings out the natural flavors of carrots, parsnips, turnips, sweet potatoes, and more. The perfect side for any fall or winter meal.
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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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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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Crispy Potatoes With Garlic-Parmesan Butter
Crispy fingerling potatoes tossed in garlic-parmesan butter. A perfect side dish for a roast dinner.
Roasted Vegetables
The best roasted vegetables are cooked in a moderate rather than hot oven so they have time to sweeten and caramelise!
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Spring Vegetable Risotto
What we're here to talk about today is vegetables, in particular, asparagus and morel mushrooms.