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.
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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 Braised Short Rib Cottage Pie
Rich and comforting, this Short Rib Cottage Pie with stout gravy and cheesy potato topping is an indulgent twist on the classic English casserole. Great for St. Patrick's Day or a cold winter night.
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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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Slow-Cooked Korean-Inspired Short Ribs With Green Onion and Pear
Braised short ribs are one of the most comforting of comfort foods and this Korean-inspired version transforms them into a warm-weather-friendly main course.
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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.
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.
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.
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.
Serve With
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.
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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Roast Butternut Squash and Brussels Sprouts With Spiced Honey-Herb Dressing
For a satisfying side dish, dress your roast butternut squash and brussels sprouts in a sweet, tangy dressing of fresh herbs, lemon juice, cumin, coriander, and mustard seeds.
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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.
Honey-glazed carrots
A delicious honey-glazed carrots with buttermilk dressing and pomegranate
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Honey-Balsamic Roasted Carrots From 'The Glorious Vegetables of Italy'
Carrots are tossed in a potent mixture of olive oil, balsamic, and honey before throwing them in a hot oven until they've turned spotty brown and just barely tender. The floral honey complements the natural sweetness of the carrots, and then the balsamic adds zip to keep the sugar in check. If you use a honey and a balsamic with character, you won't regret it—the carrots are more like a provocative dessert you get to eat for dinner.
Roasted Root Vegetables with a Miso Glaze - The Woks of Life
This miso glazed roasted root vegetables are buttery, salty, and a little bit sweet––it's the perfect side dish for any fall/winter meal.
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Carrots Roasted in Coffee Beans From 'Coi'
I once went to a party featuring small bites from Daniel Patterson's Coi kitchen. (It was quite a party.) One was a version of this dish—carrots fragrant with coffee, served in a flavorful broth with minuscule herbs scattered on top.
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Roasted Brussels Sprouts With Bacon
Brussels sprouts roasted in the oven with bacon and pecans are a perfect holiday side.