It’s been a sloppy couple of days here as fall settles in—rainy, blustery, chilly. That might get some people thinking about warm, sunny climes somewhere. What I’m thinking about is short ribs. Meaty, flavorful and, yes, a little chewy, short ribs are one of my favorite “cheap cuts” of beef. Here are four recipes perfect for cold, rainy days.
Beer-braised Beef Short Ribs
Even if you’re not a fan of beer (and I’m not), the short ribs pictured above, cooked in a braising liquid of stout, beef broth and tomato paste, will win you over. They get extra flavor from garlic, shallots, carrots, mushrooms and chestnuts.
Oven-braised Asian Short Ribs
We happily borrow ingredients from many cuisines, mixing and matching without always worrying about recreating a specific cuisine. Slow oven braising and plenty of garlic, scallions, orange zest and a border-crossing host of Asian ingredients turn these beef short ribs into a tender, exotic main course.
Wine-braised Short Ribs with Puréed Cauliflower
Here, a combination of wine-braised short ribs and Marion’s puréed cauliflower make a meal we deemed restaurant good.
Korean Braised Short Ribs (Galbi Jjim)
Korean-style beef short ribs become tender and flavorful when oven braised with soy sauce, ginger, garlic, fresh pear, carrots, scallions and daikon.
I just got back from a cruise that went to some warm, sunny climes, and I’m ready for some good hearty dishes like this! Love short ribs — maybe the best beef dish going. These all look great — thanks.
Welcome back, John! I had noticed your blog had been silent for a bit—glad it was for a fun reason.
I love ribs of all kinds and cook boneless pork ribs in my crockpot about once a month then have some with the veggies I slow cooked, some in tacos, some with barbeque sauce – you get the idea. Living alone I appreciate dishes I can fix a large quantity of then freeze individual portions to be served different ways.
All of these recipes sound geat, Terry. I think I’ll try the Galbi Jjim first.
Thanks for another wonderful assortment!