Beef ribs recipes

Oven-braised beef short ribs in tomato paste gravy with onions, carrots, and celery, served over noodles tossed in the pan drippings. Slow-cooked comfort food that falls off the bone.

Add some spice to your short ribs and let a tantalizing aroma from your crockpot roam your kitchen.

Kalbi Kui is a classic Korean grilled short rib recipe marinated overnight in sesame oil, olive oil, bouillon, and scallions. Simple ingredients, bold umami flavor, and just 10 minutes on the broiler.

Sticky monster beef ribs marinated overnight, hickory-smoked low over a beef broth drip pan, then basted with mesquite BBQ sauce until the bark turns glossy black. Backyard beef ribs done right.

Dutch oven braised short ribs cooked low and slow with onion, carrot, celery, and tomato sauce until the meat slides off the bone. Sunday supper that builds its own gravy as it cooks.

Beef short ribs marinated overnight in barbecue sauce, cocktail sauce, and white wine vinegar, then wood-smoked low and slow until tender. Includes charcoal, electric, and gas smoker instructions.

Beef soup with liver balls: short ribs simmered into a rich, skimmed broth with carrots and tomatoes, then dropped with tender liver dumplings seasoned with marjoram and mace. Old-world comfort in a bowl.

Oven-baked beef and vegetable soup with short ribs, leeks, carrots, celery, mushrooms, and small pasta in a rich homemade broth. Slow-baked for tender, fall-off-the-bone beef and layered flavor in every spoonful.

Oven-barbecued short ribs braised in a Burgundy wine and tomato sauce with mustard, vinegar, and cayenne. Browned first, then slow-baked covered until fork-tender and falling off the bone.

Czech cabbage soup roasts beef bones and short ribs with vegetables, then simmers with cabbage, tomatoes, sauerkraut, and lemon juice for sweet-sour Eastern European comfort. Hearty winter meal.

Beef barley soup made from braised short ribs, canned tomatoes, pearl barley, and a load of carrots, celery, and bell pepper. The ribs simmer first to render rich beef flavor before the vegetables and barley go in.

Oven-baked pork ribs glazed with a thick, sticky pineapple-brown sugar sauce spiked with Worcestershire and beef bouillon. Slow-baked until tender, then finished at high heat for a caramelized crust.

Slow-simmered beef short ribs braised with onions, green peppers, and celery until fork-tender, then smothered in a rich, thick homemade gravy. A comforting weeknight dinner that fills the kitchen with savory aromas.

Tender beef short ribs simmered until falling apart, then broiled or grilled with a sweet-tangy BBQ sauce of ketchup, syrup, lemon juice, Worcestershire, and mustard. A two-stage method for maximum flavor.

Pan-seared rib-eye steaks topped with a wild mushroom ragout in port wine, beef broth, cream, and fresh tarragon. Steakhouse quality from two skillets in 40 minutes.

Korean barbecue short ribs (kalbi) marinated in shoyu, garlic, ginger, honey, and sesame oil, then grilled or broiled for smoky, caramelized edges.