Now, who says leftovers have to be boring? If you’ve got some succulent short ribs sitting in your fridge, you’re just a few steps away from transforming them into 17 mouthwatering dishes. From cozy comfort foods to quick, weeknight dinners, these creative recipes will make you fall in love with leftovers all over again. Ready to give your short ribs a delicious second act? Let’s dive in!
Short Rib Tacos with Avocado Crema
After a long day of testing recipes, there’s nothing I crave more than the rich, comforting flavors of short rib tacos. The combination of tender meat and creamy avocado crema is a game-changer for taco night at my house.
Ingredients
- For the short ribs:
- 2 lbs beef short ribs
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 cup beef broth
- For the avocado crema:
- 1 ripe avocado
- 1/2 cup sour cream
- 1 lime, juiced
- 1/4 tsp salt
- For serving:
- 8 small corn tortillas
- 1/4 cup chopped cilantro
- 1/2 cup diced red onion
Instructions
- Preheat your oven to 300°F.
- Season the short ribs with salt and pepper.
- Heat olive oil in a large oven-safe pot over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side.
- Pour beef broth into the pot, cover, and transfer to the oven. Cook for 3 hours, or until the meat is fork-tender.
- While the short ribs cook, make the avocado crema by blending avocado, sour cream, lime juice, and salt in a blender until smooth.
- Once the short ribs are done, shred the meat using two forks.
- Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side.
- Assemble the tacos by placing shredded short ribs on tortillas, topping with avocado crema, cilantro, and red onion.
One bite of these tacos and you’ll be hooked on the melt-in-your-mouth short ribs paired with the tangy avocado crema. For an extra kick, add a sprinkle of chili flakes or a dash of hot sauce to elevate the flavors even further.
Short Rib Fried Rice
Every time I think about comfort food, my mind instantly goes to this Short Rib Fried Rice. It’s a dish that combines the richness of short ribs with the simplicity of fried rice, creating something utterly irresistible. I remember the first time I made it; the aroma filled my kitchen, and I knew it was going to be a staple in my home.
Ingredients
- For the short ribs:
- 2 lbs beef short ribs, cut into 1-inch pieces
- 1 tbsp vegetable oil
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- For the fried rice:
- 3 cups cooked white rice, chilled
- 2 tbsp vegetable oil
- 2 eggs, beaten
- 1/2 cup frozen peas and carrots, thawed
- 2 green onions, sliced
Instructions
- Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add the short ribs and sear until browned on all sides, about 3 minutes per side.
- In a small bowl, whisk together soy sauce, brown sugar, garlic, and ginger. Pour over the short ribs and bring to a simmer. Cover and cook on low heat for 2 hours, or until the meat is tender.
- Remove the short ribs from the skillet and shred the meat, discarding any bones. Set aside.
- In the same skillet, heat 2 tbsp vegetable oil over medium heat. Add the beaten eggs and scramble until fully cooked, about 2 minutes.
- Add the chilled rice, peas, and carrots to the skillet. Stir-fry for 5 minutes, breaking up any clumps of rice.
- Return the shredded short ribs to the skillet and mix well. Cook for another 2 minutes to heat through.
- Garnish with sliced green onions before serving.
Absolutely nothing beats the tender, flavorful short ribs mixed with the slightly crispy fried rice. Serve it with a side of kimchi for an extra kick, or top it with a fried egg for a breakfast twist.
Short Rib Shepherd’s Pie
Oh, the comfort of digging into a warm, hearty dish after a long day is unmatched, and that’s exactly what this Short Rib Shepherd’s Pie promises. I remember the first time I tried making it; the aroma filling the kitchen was so inviting that my neighbors popped by to see what was cooking. It’s become a staple in my home during the colder months, and I’m excited to share my version with you.
Ingredients
- For the short ribs:
- 2 lbs beef short ribs
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the filling:
- 1 large onion, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 tbsp tomato paste
- For the topping:
- 4 large potatoes, peeled and cubed
- 1/2 cup milk
- 4 tbsp butter
- 1/2 tsp salt
Instructions
- Preheat your oven to 325°F. Season the short ribs with salt and pepper.
- Heat olive oil in a large oven-proof pot over medium-high heat. Brown the short ribs on all sides, about 3-4 minutes per side. Remove and set aside.
- In the same pot, add the onion and carrots. Cook until softened, about 5 minutes. Add garlic and cook for another minute.
- Stir in the beef broth and tomato paste. Return the short ribs to the pot. Cover and transfer to the oven. Cook for 2.5 hours, or until the meat is tender.
- While the short ribs are cooking, boil the potatoes in salted water until tender, about 15 minutes. Drain and return to the pot.
- Add milk, butter, and salt to the potatoes. Mash until smooth. Tip: For extra creamy mashed potatoes, warm the milk before adding.
- Once the short ribs are done, remove the meat from the bones and shred. Mix back into the pot with the vegetables and sauce.
- Transfer the filling to a baking dish. Spread the mashed potatoes over the top. Tip: Use a fork to create ridges on the mashed potatoes for a crispy top.
- Broil on high for 5 minutes, or until the top is golden brown. Tip: Watch closely to prevent burning.
Rich in flavor and with a comforting texture, this Short Rib Shepherd’s Pie is a crowd-pleaser. Serve it with a side of green beans or a simple salad for a complete meal. The crispy potato topping contrasts beautifully with the tender, savory filling, making every bite a delight.
Short Rib Chili
After a long day of chasing deadlines and dodging raindrops, there’s nothing quite like the comfort of a hearty bowl of short rib chili. I remember the first time I tried making it; the kitchen smelled like a cozy autumn day, even though it was the middle of summer. Now, it’s my go-to dish for impressing guests or just treating myself on a lazy Sunday.
Ingredients
- For the chili base:
- 2 tbsp olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 lbs beef short ribs, bone-in
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- For the liquid and beans:
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 2 cups beef broth
- 1 cup dark beer
Instructions
- Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
- Add diced onion and minced garlic, sautéing until translucent, about 5 minutes.
- Season short ribs with salt, then add to the pot. Brown on all sides, about 3 minutes per side.
- Sprinkle chili powder, cumin, and smoked paprika over the ribs, stirring to coat evenly.
- Pour in diced tomatoes, kidney beans, beef broth, and dark beer, stirring to combine.
- Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 2.5 hours, stirring occasionally.
- After 2.5 hours, remove the lid and continue simmering for another 30 minutes to thicken the chili.
- Use two forks to shred the meat from the bones directly in the pot, discarding any excess fat or bones.
- Let the chili sit for 10 minutes off the heat before serving to allow flavors to meld.
Hearty and rich, this short rib chili has a depth of flavor that’s unmatched, thanks to the slow-cooked ribs and dark beer. Serve it with a dollop of sour cream and a sprinkle of sharp cheddar for a touch of creaminess that cuts through the spice. Or, for a fun twist, ladle it over a baked sweet potato for a meal that’s both comforting and unexpected.
Short Rib Poutine
Nothing beats the comfort of digging into a hearty plate of Short Rib Poutine, especially on a chilly evening. I remember the first time I tried this dish at a small diner in Montreal; it was love at first bite, and I’ve been perfecting my version ever since.
Ingredients
- For the short ribs:
- 2 lbs beef short ribs
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup beef broth
- For the poutine:
- 4 cups frozen french fries
- 2 cups cheese curds
- 1/4 cup chopped green onions
- For the gravy:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup beef broth (from cooking the short ribs)
- 1/2 tsp garlic powder
Instructions
- Preheat your oven to 300°F. Season the short ribs with salt and pepper.
- Heat olive oil in a large oven-safe pot over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side.
- Add 1 cup of beef broth to the pot, cover, and transfer to the oven. Cook for 3 hours, or until the meat is fork-tender.
- Remove the short ribs from the pot and shred the meat, discarding any bones. Reserve the cooking liquid for the gravy.
- Increase the oven temperature to 425°F. Spread the frozen french fries on a baking sheet and bake for 20-25 minutes, or until crispy and golden brown.
- While the fries are baking, melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute to make a roux.
- Gradually whisk in the reserved beef broth and garlic powder. Bring to a simmer and cook until the gravy thickens, about 5 minutes.
- To assemble, layer the crispy fries, shredded short ribs, and cheese curds on a plate. Pour the hot gravy over the top and sprinkle with chopped green onions.
Absolutely divine! The melt-in-your-mouth short ribs paired with the crispy fries and gooey cheese curds create a texture and flavor explosion. For an extra kick, try adding a drizzle of sriracha before serving.
Short Rib Ragù over Pasta
Remember those chilly evenings when all you crave is something hearty and comforting? That’s exactly how I felt when I first whipped up this Short Rib Ragù over Pasta. It’s a dish that wraps you in warmth, with flavors deep enough to make any dinner feel special.
Ingredients
- For the ragù:
- 2 lbs beef short ribs, trimmed
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 3 garlic cloves, minced
- 1 cup red wine
- 2 cups beef broth
- 1 can (28 oz) crushed tomatoes
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- For serving:
- 1 lb pasta of choice
- Fresh parsley, chopped for garnish
- Grated Parmesan cheese
Instructions
- Preheat your oven to 325°F. This low and slow cooking is key to tender meat.
- Heat olive oil in a large Dutch oven over medium-high heat. Season short ribs with salt and pepper, then sear on all sides until browned, about 4 minutes per side. Remove and set aside.
- In the same pot, add onion, carrots, and celery. Cook until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.
- Pour in red wine, scraping up any browned bits from the bottom of the pot. Let it simmer until reduced by half, about 3 minutes.
- Add beef broth, crushed tomatoes, thyme, and the seared short ribs back to the pot. Bring to a simmer, then cover and transfer to the oven. Cook for 3 hours, or until the meat is fork-tender.
- Remove the short ribs from the pot. Shred the meat, discarding any bones, and return the meat to the sauce. Keep warm.
- Meanwhile, cook pasta according to package instructions until al dente. Drain and toss with the ragù.
- Serve hot, garnished with fresh parsley and grated Parmesan cheese.
Unbelievably tender and rich, this Short Rib Ragù clings beautifully to pasta, offering a melt-in-your-mouth experience. Try serving it over creamy polenta for a twist that’s just as comforting.
Short Rib Quesadillas
Zesty flavors and tender textures define these Short Rib Quesadillas, a dish that’s become a staple in my kitchen for its unbeatable combination of comfort and sophistication. I remember the first time I experimented with short ribs in a quesadilla; it was a chilly evening, and the rich, meaty filling paired with the crispy tortilla was nothing short of magical.
Ingredients
- For the short ribs:
- 2 lbs beef short ribs
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the quesadillas:
- 4 large flour tortillas
- 2 cups shredded Monterey Jack cheese
- 1/2 cup chopped cilantro
- 1/4 cup diced red onion
Instructions
- Preheat your oven to 300°F. Season the short ribs with salt and pepper.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the short ribs on all sides until deeply browned, about 3-4 minutes per side.
- Transfer the skillet to the oven and cook for 2.5 hours, or until the meat is fork-tender.
- Remove the short ribs from the skillet and let them cool slightly. Shred the meat, discarding any bones or excess fat.
- Heat a clean skillet over medium heat. Place one tortilla in the skillet, sprinkle with 1/2 cup of cheese, then add a quarter of the shredded short ribs, cilantro, and red onion. Top with another 1/2 cup of cheese and a second tortilla.
- Cook for 2-3 minutes on each side, or until the tortillas are golden and the cheese is melted. Repeat with the remaining ingredients.
- Tip: For extra crispy quesadillas, press down lightly with a spatula while cooking.
- Tip: Let the quesadillas sit for a minute before cutting to allow the cheese to set slightly.
- Tip: Serve with a side of salsa or guacamole for added flavor.
Juicy, flavorful, and with the perfect crunch, these Short Rib Quesadillas are a testament to the beauty of simple ingredients transformed into something extraordinary. Try serving them with a drizzle of crema and a sprinkle of extra cilantro for a vibrant finish.
Short Rib Stuffed Peppers
Growing up in a family that cherished hearty meals, I’ve always been drawn to dishes that combine simplicity with rich flavors. Short Rib Stuffed Peppers is one such recipe that brings back memories of Sunday dinners, where the aroma of slow-cooked meat filled the house. It’s a dish that’s as comforting to make as it is to eat, perfect for those days when you want something satisfying without spending hours in the kitchen.
Ingredients
- For the short ribs:
- 2 lbs beef short ribs
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the stuffing:
- 4 large bell peppers, tops cut off and seeds removed
- 1 cup cooked rice
- 1/2 cup shredded cheese
- 1/4 cup chopped parsley
- For the sauce:
- 1 cup beef broth
- 2 tbsp tomato paste
- 1 tsp garlic powder
Instructions
- Preheat your oven to 350°F (175°C).
- Season the short ribs with salt and pepper. Heat olive oil in a large skillet over medium-high heat and brown the ribs on all sides, about 3 minutes per side. Tip: Don’t overcrowd the skillet to ensure a good sear.
- Transfer the ribs to a plate. In the same skillet, mix beef broth, tomato paste, and garlic powder to create the sauce. Bring to a simmer.
- Place the bell peppers in a baking dish. Fill each pepper with a mixture of cooked rice, shredded cheese, and chopped parsley. Tip: Pack the stuffing lightly to allow room for expansion.
- Arrange the short ribs around the peppers in the dish. Pour the sauce over the ribs and peppers.
- Cover the dish with foil and bake for 1 hour. Then, remove the foil and bake for an additional 15 minutes to brown the tops. Tip: Check the peppers for tenderness with a fork before serving.
Let me tell you, the tender short ribs paired with the sweet, slightly charred peppers create a symphony of flavors that’s hard to resist. Serve these stuffed peppers with a drizzle of the reduced sauce from the pan for an extra layer of richness.
Short Rib Hash with Eggs
Few things beat the comfort of a hearty breakfast, especially when it involves tender short ribs and perfectly runny eggs. I remember the first time I whipped up this Short Rib Hash with Eggs; it was a chilly Sunday morning, and the aroma filling the kitchen was absolutely divine.
Ingredients
- For the short ribs:
- 2 lbs beef short ribs
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the hash:
- 2 cups diced potatoes
- 1/2 cup diced onions
- 1/2 cup diced bell peppers
- 2 tbsp butter
- 1/2 tsp garlic powder
- For the eggs:
- 4 large eggs
- 1 tbsp butter
- Salt and pepper to taste
Instructions
- Preheat your oven to 300°F. Season the short ribs with salt and pepper.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side.
- Transfer the skillet to the oven and braise the short ribs for 2.5 hours, or until fork-tender.
- Remove the short ribs from the skillet and shred the meat, discarding the bones.
- In the same skillet, melt 2 tbsp butter over medium heat. Add potatoes, onions, and bell peppers. Cook until the potatoes are golden and tender, about 10 minutes.
- Stir in the shredded short ribs and garlic powder. Cook for another 5 minutes to let the flavors meld.
- In a separate skillet, melt 1 tbsp butter over medium heat. Crack the eggs into the skillet and cook to your desired doneness, about 3 minutes for runny yolks.
- Divide the hash among plates and top each with a fried egg. Season the eggs with salt and pepper.
Simply irresistible, this dish combines the richness of short ribs with the freshness of vegetables and the creaminess of eggs. Serve it with a side of toast to soak up all the delicious flavors.
Short Rib Sliders with Caramelized Onions
Remember those chilly evenings when all you crave is something hearty and comforting? That’s exactly how I felt when I first whipped up these Short Rib Sliders with Caramelized Onions. They’re the perfect blend of savory and sweet, with a melt-in-your-mouth texture that’ll have you reaching for seconds.
Ingredients
- For the short ribs:
- 2 lbs beef short ribs
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the caramelized onions:
- 2 large onions, thinly sliced
- 2 tbsp butter
- 1 tbsp brown sugar
- For assembling:
- 12 slider buns
- 1/2 cup barbecue sauce
Instructions
- Preheat your oven to 300°F. Season the short ribs with salt and pepper.
- Heat olive oil in a large oven-safe pot over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Tip: Don’t overcrowd the pot to ensure a good sear.
- Cover the pot and transfer it to the oven. Cook for 3 hours, or until the meat is fork-tender.
- While the short ribs cook, melt butter in a skillet over medium heat. Add the onions and brown sugar, stirring occasionally. Cook for 25-30 minutes until the onions are deeply caramelized. Tip: Lower the heat if the onions start to burn.
- Shred the cooked short ribs using two forks, discarding any bones.
- Toast the slider buns lightly if desired. Assemble the sliders by placing a generous amount of shredded short rib on each bun, topped with caramelized onions and a drizzle of barbecue sauce. Tip: For an extra kick, add a slice of jalapeño on top.
Now, these sliders are not just about the tender, flavorful meat or the sweet, sticky onions—it’s the way they come together in every bite that’s truly magical. Serve them at your next gathering, and watch them disappear before your eyes.
Short Rib Pizza with Gorgonzola
Every now and then, I stumble upon a dish that completely changes my perspective on flavor combinations, and this Short Rib Pizza with Gorgonzola did just that. It’s a hearty, indulgent meal that’s perfect for those nights when you’re craving something out of the ordinary. I remember the first time I made it; the aroma filled my kitchen, and I knew it was going to be a hit.
Ingredients
- For the dough:
- 3 cups all-purpose flour
- 1 tbsp sugar
- 1 tsp salt
- 1 packet (2 1/4 tsp) active dry yeast
- 1 cup warm water (110°F)
- 2 tbsp olive oil
- For the short ribs:
- 2 lbs beef short ribs
- 1 tbsp olive oil
- Salt and pepper to taste
- For the topping:
- 1 cup Gorgonzola cheese, crumbled
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup caramelized onions
- 2 tbsp fresh thyme leaves
Instructions
- In a large bowl, combine the flour, sugar, salt, and yeast for the dough.
- Gradually add the warm water and olive oil to the dry ingredients, stirring until a dough forms.
- Knead the dough on a floured surface for about 5 minutes, until smooth and elastic. Tip: The dough should spring back when lightly pressed.
- Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
- Preheat your oven to 375°F. Season the short ribs with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side.
- Transfer the short ribs to a baking dish and roast in the preheated oven for 2 hours, or until tender and falling off the bone.
- Shred the meat from the bones and set aside.
- Roll out the dough on a floured surface to your desired thickness. Tip: For a crispier crust, roll it thinner.
- Spread the caramelized onions over the dough, then top with the shredded short ribs, Gorgonzola, and mozzarella.
- Bake in the oven at 375°F for 15-20 minutes, or until the crust is golden and the cheese is bubbly. Tip: Keep an eye on the pizza during the last few minutes to prevent the cheese from burning.
- Sprinkle with fresh thyme leaves before serving.
Delightfully rich and flavorful, this pizza combines the tender, savory short ribs with the sharp tang of Gorgonzola in every bite. Serve it with a side of arugula salad to cut through the richness, or enjoy it as is for the ultimate comfort food experience.
Short Rib Empanadas
Perfect for a cozy dinner or a festive gathering, these Short Rib Empanadas are a game-changer in my kitchen. I remember the first time I made them; the aroma filled the house, and everyone was asking for seconds before they even came out of the oven.
Ingredients
- For the filling:
- 2 lbs beef short ribs, trimmed and cut into small pieces
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp smoked paprika
- Salt to taste
- For the dough:
- 3 cups all-purpose flour
- 1 tsp salt
- 1/2 cup unsalted butter, chilled and diced
- 1/2 cup water
Instructions
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium heat. Add the short ribs and brown on all sides, about 5 minutes.
- Add the onion and garlic to the skillet, cooking until softened, about 3 minutes.
- Stir in the cumin, smoked paprika, and salt. Cook for another 2 minutes until fragrant.
- Remove from heat and let the filling cool slightly.
- In a large bowl, mix flour and salt for the dough. Cut in the butter until the mixture resembles coarse crumbs.
- Gradually add water, stirring until a dough forms. Tip: Don’t overwork the dough to keep it tender.
- Roll out the dough on a floured surface to about 1/8 inch thickness. Cut into circles using a 5-inch cutter.
- Place a spoonful of the short rib filling on each dough circle. Fold over and seal the edges with a fork. Tip: For a golden finish, brush the empanadas with an egg wash before baking.
- Bake for 25-30 minutes, or until golden brown. Tip: Let them rest for 5 minutes before serving to allow the filling to set.
Delightfully flaky and packed with savory flavors, these empanadas are a hit every time. Serve them with a side of chimichurri sauce for an extra kick, or enjoy them as is for a comforting meal.
Short Rib Pho
This morning, as the crisp autumn air hinted at the changing seasons, I found myself craving something deeply comforting yet vibrant—a bowl of Short Rib Pho. There’s something magical about the way the aromatic broth hugs the tender short ribs, creating a symphony of flavors that’s both rich and refreshing.
Ingredients
- For the broth:
- 2 lbs beef short ribs
- 1 large onion, halved
- 3-inch piece of ginger, sliced
- 5 star anise pods
- 1 cinnamon stick
- 1 tbsp coriander seeds
- 8 cups water
- 1 tbsp fish sauce
- 1 tsp sugar
- For the bowl:
- 8 oz rice noodles
- 1 cup bean sprouts
- 1/2 cup cilantro leaves
- 1/4 cup mint leaves
- 2 green onions, sliced
- 1 lime, cut into wedges
- 2 Thai chilies, sliced (optional)
Instructions
- Preheat your oven to 400°F. Place the short ribs on a baking sheet and roast for 30 minutes until browned. This step deepens the flavor of your broth.
- In a large pot, add the roasted short ribs, onion, ginger, star anise, cinnamon stick, coriander seeds, and water. Bring to a boil, then reduce to a simmer for 3 hours. Skim off any foam that rises to the top for a clearer broth.
- After simmering, strain the broth into a clean pot. Discard the solids except for the short ribs. Shred the meat from the bones and set aside.
- Stir in the fish sauce and sugar into the broth. Taste and adjust seasoning if necessary.
- Cook the rice noodles according to package instructions. Drain and divide among bowls.
- Top the noodles with the shredded short rib meat, bean sprouts, cilantro, mint, green onions, and Thai chilies if using. Ladle the hot broth over the top.
- Serve immediately with lime wedges on the side for squeezing.
Now, the first spoonful of this Short Rib Pho is a revelation—the broth is deeply aromatic, the short ribs melt-in-your-mouth tender, and the fresh herbs add a burst of brightness. For an extra kick, I love adding a dollop of sriracha to my bowl.
Short Rib Banh Mi Sandwich
Today, I stumbled upon a recipe that reminded me of my first food adventure in Vietnam—a Short Rib Banh Mi Sandwich. It’s a perfect blend of tender, flavorful meat and crisp, fresh veggies, all hugged by a crusty baguette. Let me walk you through how to recreate this masterpiece at home.
Ingredients
- For the short ribs:
- 2 lbs beef short ribs
- 1 tbsp olive oil
- 1 cup beef broth
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 2 cloves garlic, minced
- For the sandwich:
- 1 French baguette
- 1/2 cup mayonnaise
- 1 tbsp Sriracha
- 1 cup pickled carrots and daikon
- 1/2 cucumber, thinly sliced
- Fresh cilantro leaves
Instructions
- Preheat your oven to 325°F.
- Heat olive oil in a large oven-safe pot over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Tip: Don’t overcrowd the pot to ensure a good sear.
- Add beef broth, soy sauce, brown sugar, and minced garlic to the pot. Stir to combine.
- Cover the pot and transfer it to the oven. Braise for 3 hours, or until the meat is fork-tender.
- Remove the short ribs from the pot and shred the meat using two forks. Tip: Reserve the braising liquid to moisten the meat if it seems dry.
- Slice the baguette in half lengthwise, but not all the way through, to create a hinge.
- Mix mayonnaise and Sriracha in a small bowl. Spread this mixture on both sides of the baguette.
- Layer the shredded short ribs, pickled carrots and daikon, cucumber slices, and cilantro leaves inside the baguette. Tip: For an extra crunch, lightly toast the baguette before assembling.
Rich in flavors and textures, this Short Rib Banh Mi Sandwich is a delightful contrast of tender meat, crunchy veggies, and spicy mayo. Serve it with a side of extra pickled vegetables for an added tangy kick.
Short Rib Risotto
Last weekend, I found myself craving something rich and comforting, yet elegant enough to impress at a dinner party. That’s when I decided to whip up this Short Rib Risotto, a dish that perfectly balances decadence with homely warmth. It’s become my go-to for chilly evenings or when I want to treat my guests to something special.
Ingredients
- For the short ribs:
- 2 lbs beef short ribs
- 1 tbsp olive oil
- Salt and pepper to taste
- For the risotto:
- 1 cup Arborio rice
- 4 cups beef broth, kept warm
- 1/2 cup dry white wine
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 2 tbsp butter
Instructions
- Preheat your oven to 300°F. Season the short ribs with salt and pepper.
- Heat olive oil in a large oven-proof pot over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove and set aside.
- In the same pot, add the onion and garlic, sautéing until translucent, about 2 minutes.
- Add the Arborio rice, stirring to coat the grains with the oil and onion mixture, about 1 minute.
- Pour in the white wine, stirring constantly until the liquid is absorbed.
- Begin adding the warm beef broth one cup at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take about 18-20 minutes.
- Once the rice is creamy and al dente, stir in the Parmesan cheese and butter until melted and well combined.
- Return the short ribs to the pot, cover, and transfer to the oven. Cook for 2 hours, or until the meat is fork-tender.
Just as you pull this dish out of the oven, you’ll notice the risotto has a luxurious creaminess, perfectly complementing the melt-in-your-mouth short ribs. Serve it with a sprinkle of fresh parsley or a drizzle of truffle oil for an extra touch of elegance.
Short Rib Nachos
Oh, the joy of finding that perfect dish that’s both indulgent and surprisingly easy to make! That’s exactly how I felt when I first tried these Short Rib Nachos. They’re the ultimate comfort food, perfect for game day or a cozy night in, and trust me, once you try them, there’s no going back.
Ingredients
- For the short ribs:
- 2 lbs beef short ribs
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup beef broth
- For the nachos:
- 1 bag (10 oz) tortilla chips
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup diced tomatoes
- 1/4 cup chopped cilantro
- 1/4 cup sliced jalapeños
- 1/2 cup sour cream
Instructions
- Preheat your oven to 350°F (175°C).
- Season the short ribs with salt and pepper. Heat olive oil in a large skillet over medium-high heat and sear the ribs until browned on all sides, about 3-4 minutes per side.
- Add beef broth to the skillet, cover, and simmer on low heat for 2.5 hours, or until the meat is tender and falls off the bone. Tip: Check occasionally to ensure there’s enough liquid to prevent burning.
- Remove the ribs from the skillet, let them cool slightly, then shred the meat using two forks.
- Spread tortilla chips on a large baking sheet. Evenly distribute the shredded short ribs over the chips.
- Sprinkle both cheeses over the ribs and chips. Tip: For extra crispy nachos, broil for the last 2 minutes of baking.
- Bake in the preheated oven for 10 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and immediately top with diced tomatoes, cilantro, jalapeños, and dollops of sour cream. Tip: Let the nachos sit for a minute before serving to allow the toppings to set.
Craving these nachos yet? The combination of tender, flavorful short ribs with the crunch of chips and the meltiness of cheese is simply irresistible. Serve them straight from the baking sheet for a fun, communal eating experience that’s sure to impress.
Short Rib Beef Barley Soup
As the chilly breeze starts to whisper through the trees, there’s nothing quite like the comfort of a hearty bowl of Short Rib Beef Barley Soup to warm you up from the inside out. I remember my grandmother simmering this on the stove for hours, the aroma filling every corner of the house, promising a meal that’s both nourishing and deeply satisfying.
Ingredients
- For the broth:
- 2 lbs beef short ribs
- 8 cups water
- 1 tbsp olive oil
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 tsp salt
- 1/2 tsp black pepper
- For the soup:
- 1 cup pearl barley
- 2 bay leaves
- 1 tsp dried thyme
- 6 cups beef broth
- 1 tbsp Worcestershire sauce
Instructions
- Heat olive oil in a large pot over medium-high heat. Add short ribs and brown on all sides, about 3 minutes per side. Remove and set aside.
- In the same pot, add onion, carrots, and celery. Cook until softened, about 5 minutes, stirring occasionally.
- Add garlic, salt, and pepper. Cook for 1 minute until fragrant.
- Return the short ribs to the pot. Add water, bay leaves, and thyme. Bring to a boil, then reduce heat to low. Cover and simmer for 2 hours, until the meat is tender.
- Remove the short ribs from the pot. Shred the meat, discarding bones and fat, and return the meat to the pot.
- Add barley, beef broth, and Worcestershire sauce. Bring to a boil, then reduce heat to low. Cover and simmer for 45 minutes, until barley is tender.
- Discard bay leaves before serving.
You’ll love the tender chunks of beef and the chewy barley in this soup, each spoonful bursting with rich, savory flavors. Serve it with a slice of crusty bread for dipping, and you’ve got a meal that’s sure to comfort on even the coldest of days.
Conclusion
Just like that, we’ve explored 17 mouthwatering ways to transform your leftover short ribs into something spectacular! Whether you’re in the mood for comfort food or something a bit more gourmet, this list has you covered. We’d love to hear which recipes you try and adore—drop a comment below with your favorites. Don’t forget to share the love (and this article) on Pinterest for fellow foodies to discover!
