Type what you have

Ingredients

• ✓ beef short rib
• condensed french onion soup
• salt
• black pepper
• chili sauce
• rosemary

Instructions

1. 1 Place short ribs into a slow cooker. Top with condensed soup; season with salt and pepper. Pour chili sauce over exposed parts of ribs; sprinkle with rosemary.
2. 2 Cook on Low for 8 to 10 hours.

By Susan Gartin

Ingredients

• ✓ beef short rib
• hardwood pellet
• montreal steak seasoning
• chili powder
• garlic powder
• worcestershire sauce
• apple juice

Instructions

1. 1 Pour wood chips into the hopper of a pellet grill according to manufacturer's instructions. Set temperature to 275 degrees F (135 degrees C).
2. 2 Trim ribs with a sharp knife to remove as much fat and silver skin from the top of the ribs as possible. Leave the membrane on the bottom of each rack as this will help hold them together as they cook.
3. 3 Place steak seasoning in a coffee grinder or food chopper. Grind to a medium coarseness to reduce the size of the salt crystals. Transfer to a shaker bottle. Add chili powder and garlic powder and shake until evenly combined.
4. 4 Rub 1/2 of the Worcestershire sauce on the bottom of the ribs as a binder, then sprinkle on a medium to heavy coat of the rub mixture. Flip ribs and repeat on the meaty side. Spritz a light coat of apple juice over top to help it "sweat."
5. 5 Immediately place ribs on the preheated pellet grill with the thicker side of the ribs towards the main heat source (toward the back, opposite the lid).
6. 6 Smoke ribs, spritzing them with a light coat of apple juice every 30 minutes to keep moist, until the internal meat temperature reaches 198 to 203 degrees F (92 to 95 degrees C), 4 to 6 hours. If it is taking longer don't be afraid to raise the heat to 325 degrees F (165 degrees C) but just watch the internal temperature a little closer, as the window of being done is smaller due to the higher cooking temperature. The temperature probe should slide into the meat like a brisket or like butter when they are ready.
7. 7 Remove ribs from the grill and place on a large cutting board. Slice into individual ribs to serve, or remove the meat and place on a tray to serve.

By DougScheidingofRogueCookers

Ingredients

• ✓ beef short rib
• red wine
• olive oil
• soy sauce
• brown sugar
• all-purpose flour
• garlic
• curry powder

Instructions

1. 1 Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Place ribs in a large pot and fill with enough water to cover. Bring to a boil and cook until meat is no longer pink, about 20 minutes. Drain.
3. 3 Stir together red wine, olive oil, soy sauce, brown sugar, flour, garlic, and curry powder in a medium bowl.
4. 4 Coat ribs generously with sauce and arrange on a baking sheet.
5. 5 Roast in the preheated oven until fork-tender, about 30 minutes. Pour remaining sauce over ribs about halfway through cooking.

By MELISSACK

Ingredients

• ✓ beef short rib
• ranch seasoning mix
• olive oil
• onion
• red wine
• dijon mustard
• kosher salt
• black pepper

Instructions

1. 1 Place short ribs in a resealable plastic bag (such as Glad); sprinkle with ranch dressing seasoning mix. Seal bag; toss until short ribs are evenly coated.
2. 2 Heat olive oil in a large pot or Dutch oven until very hot but not smoking. Add short ribs; brown on all sides (you may need to do this in two batches), 10 to 12 minutes per batch. Transfer to a slow cooker.
3. 3 Nestle onions around short ribs. Combine red wine and mustard; pour over top. Cover the slow cooker.
4. 4 Cook on Low for 8 hours or High for 4 hours. Skim as much grease as possible from top; season with salt and black pepper.

By Hidden Valley Ranch

Ingredients

• ✓ beef short rib
• salt
• pepper
• molasses
• ketchup
• lemon juice
• mustard
• chili powder
• garlic powder

Instructions

1. 1 Trim fat from rib meat. Sprinkle with salt and pepper to taste. Place in a Dutch oven and cover with water. Simmer for 2 hours. Drain.
2. 2 In a small bowl, combine the molasses, ketchup, lemon juice, dry mustard, chili powder and garlic powder. Mix thoroughly.
3. 3 Place the drained meat on a broiler rack. Brush molasses mixture over ribs. Broil on medium for 10 to 15 minutes, turning and basting with sauce often.

By Donna

Ingredients

• ✓ beef short rib
• brown sugar
• paprika
• chili powder
• salt
• garlic powder
• aluminum foil
• barbecue sauce

Instructions

1. 1 Mix brown sugar, paprika, chili powder, salt, and garlic powder in a medium bowl.
2. 2 Cut ribs into equal portions. Generously rub spice mixture onto all surfaces of ribs; place ribs in a single layer in a glass baking dish. Cover and refrigerator for 30 minutes to 1 hour.
3. 3 Preheat grill to medium indirect heat, 375 to 400 degrees F (190 to 200 degrees C).
4. 4 Center one portion ribs on a 12x18-inch sheet of heavy-duty aluminum foil; add 2 ice cubes. Bring up the foil sides, then double-fold the top and ends to seal the packet, leaving room for heat circulation inside. Repeat to make 3 more packets.
5. 5 Arrange packets over indirect heat on the preheated grill. Cover and cook until tender, 1 1/2 to 2 hours.
6. 6 Uncover the grill. Keeping the foil packets on the grill, open them carefully by cutting along the top folds with a sharp knife, allowing steam to escape; then proceed to open packets fully.
7. 7 Brush ribs with about 1/2 cup barbecue sauce.
8. 8 Move packets over direct heat, cover, and continue grilling, turning once, until ribs are browned and crisp, about 5 minutes more.
9. 9 Serve with additional barbecue sauce as desired.

By Reynolds KitchensR

Ingredients

• ✓ beef short rib
• brown sugar
• ketchup
• water
• apple cider vinegar
• lemon juice
• celery
• onion
• salt
• pepper

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Place ribs in a baking pan. In a medium bowl, combine brown sugar, ketchup, water, vinegar, lemon juice, celery, onion, salt and pepper. Mix well, then pour over ribs in pan.
3. 3 Bake in preheated oven for 3 hours, or until tender.

By Dave the Chef

Ingredients

• ✓ beef short rib
• salt
• black pepper
• all-purpose flour
• olive oil
• butter
• onion
• garlic
• stout beer
• beef stock

Instructions

1. 1 Gather all ingredients.
2. 2 Season ribs with salt and pepper. Dredge in flour until coated; shake off excess.
3. 3 Heat olive oil and butter in a Dutch oven or large skillet over medium-high heat. Cook ribs until browned, about 5 minutes per side. Remove ribs and set aside.
4. 4 Add onion and garlic to the pot; cook and stir until onion is tender, about 5 minutes. Return ribs to the pot; pour in beer while scraping the browned bits of food off the bottom of the pot. Pour in beef stock.
5. 5 Cover and simmer over low heat until ribs are very tender, about 2 hours.
6. 6 Serve and enjoy!

By CooperCook

Ingredients

• ✓ beef short rib
• vegetable oil
• salt
• black pepper
• onion
• carrot
• garlic
• tomato sauce
• barbecue sauce
• beef broth

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Heat oil over medium heat in a large, heavy, oven-safe pot or Dutch oven. Add ribs; brown on all sides, about 5 minutes, working in batches if necessary. Season ribs with salt and black pepper as they brown. Transfer browned ribs to a paper-towel-lined plate to drain.
3. 3 Stir onion rings and carrots into same pot; cook and stir until onions turn translucent and start to brown, about 8 minutes. Stir in garlic; cook until fragrant, about 1 minute more. Stir in tomato sauce, barbecue sauce, and beef broth; bring to a boil, and simmer for 1 minute to blend flavors. Stir in browned ribs.
4. 4 Cover pot; bake in the preheated oven until the meat is very tender, turning ribs occasionally, about 2 1/2 hours. Season with salt and black pepper before serving.

By Valerie Brunmeier

Ingredients

• ✓ beef short rib
• cooking spray
• celery
• carrot
• onion
• garlic
• salt
• black pepper
• beef consomme
• water

Instructions

1. 1 Prepare a slow cooker crock with cooking spray.
2. 2 Spread celery, carrots, onion, and garlic in the bottom of the crock. Season short ribs with salt and pepper; place atop the vegetables. Pour beef consomme and water into the crock.
3. 3 Cook on High until the ribs are fork-tender, 5 to 7 hours.
4. 4 Remove the ribs from the slow cooker to a platter. Strain the broth and discard the vegetables.
5. 5 Strip meat from the bones of the ribs. Discard bones and transfer meat to a bowl. Shred meat with 2 forks and serve with strained broth.

By lgmarge

Ingredients

• ✓ beef short rib
• bacon
• salt
• black pepper
• thyme
• bay leaf
• onion
• garlic
• all-purpose flour
• sherry
• beef broth

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a Dutch oven with a slotted spoon. Reserve drippings in the skillet.
3. 3 Generously season short ribs with salt and black pepper.
4. 4 Heat drippings in the skillet over high heat; add short ribs. Cook until browned and caramelized on all sides, 3 to 5 minutes per side. Transfer ribs to a Dutch oven; reserve drippings in the skillet. Add thyme and bay leaf to the Dutch oven. Set aside.
5. 5 Reduce heat to medium. Add onion to the skillet; cook and stir until soft and golden, 5 to 10 minutes. Add garlic; cook and stir until fragrant, about 30 seconds.
6. 6 Whisk flour into onion mixture; stir until mixture becomes paste-like and light golden brown, 1 to 3 minutes.
7. 7 Pour sherry into onion mixture; cook until thick and hot, about 2 minutes. Pour onion-sherry mixture into the Dutch oven; add beef broth and season with salt. Bring to a simmer; cover the Dutch oven with a lid.
8. 8 Transfer Dutch oven to the preheated oven; cook until short ribs are fork-tender, about 2 hours. Transfer ribs to a serving dish; reserve sauce in the Dutch oven.
9. 9 Set Dutch oven over high heat; boil sauce until reduced and slightly thickened, about 10 minutes. Spoon reduced sauce over ribs.
10. 10 Enjoy!

By John Mitzewich

Ingredients

• ✓ beef short rib
• tomato sauce
• lemon juice
• worcestershire sauce
• parsley
• thyme
• bay leaf
• brown sugar
• salt
• red pepper flakes
• onion

Instructions

1. 1 In a large pan over medium-high heat, stir in tomato sauce, lemon juice, and Worcestershire sauce. Stir in parsley, thyme, bay leaves, brown sugar, salt, and red pepper flakes. Add onions and short ribs, and stir together until the mixture comes to a boil.
2. 2 Cover, reduce heat to medium low, and simmer; stirring occasionally and skimming fat from surface, until meat is tender, about 2 1/2 hours. Remove bay leaves before serving.

By MEDIVALU

Ingredients

• ✓ beef short rib
• kosher salt
• black pepper
• vegetable oil
• onion
• all-purpose flour
• chicken broth
• bay leaf
• beet
• carrot
• celery
• kosher salt
• sour cream
• chive

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Generously season short ribs with kosher salt and freshly ground black pepper. Heat vegetable oil over high heat in a heavy pot. Brown short ribs on all sides until they are dark brown, about 6 minutes; transfer to a bowl. Add onions and continue cooking over high heat until onions go from golden to dark brown, about 8 minutes; this will make a richer, darker sauce. Stir flour into the onion mixture; cook for about 1 minute. Pour in broth; add bay leaf, beets, carrots, and celery. Bring pot to a simmer. Place browned short ribs in pot, evenly distributing them among the vegetables.
3. 3 Bake in preheated oven until meat is tender, about 2 hours. Transfer meat and vegetables to a serving platter.
4. 4 Bring sauce to a fast simmer over high heat until it is reduced by half and slightly thickened, 5 to 10 minutes. Taste for seasoning and add more salt, if needed.
5. 5 Serve in bowls topped with a dollop of sour cream and chopped fresh chives.

By John Mitzewich

Ingredients

• ✓ beef short rib
• salt
• pepper
• all-purpose flour
• olive oil
• onion
• celery
• carrot
• garlic
• thyme
• bay leaf
• red wine
• beef stock
• parsley

Instructions

1. 1 Gather the ingredients.
2. 2 Season ribs with salt and pepper, then dredge in flour.
3. 3 Heat oil in a large pot over medium-high heat. Sear ribs in hot oil in small batches, adding oil as needed, 2 to 3 minutes per batch. Transfer to a plate.
4. 4 Add onions to the pot and sauté for 2 minutes. Add celery and carrots; sauté for 1 minute.
5. 5 Season with salt and pepper, then stir in garlic, thyme, and bay leaves. Cook until fragrant, about 1 minute.
6. 6 Pour wine into the pot and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add stock and bring to a boil.
7. 7 Reduce the heat to low and add ribs.
8. 8 Simmer until meat pulls away easily from the bone and sauce has thickened, about 2 hours.
9. 9 Discard bay leaves. Stir in parsley and serve.

By Michele O'Sullivan

Ingredients

• ✓ beef short rib
• garlic powder
• kosher salt
• black pepper
• olive oil
• beef stock
• tomato paste
• carrot
• onion
• balsamic vinegar
• portobello mushroom
• water
• cornstarch
• salt
• black pepper

Instructions

1. 1 Season short ribs on all sides with garlic powder, kosher salt, and pepper.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function according to manufacturer's instructions. Set temperature to 375 degrees F (191 degrees C) if your unit has a temperature setting.
3. 3 Heat olive oil in the pot. Add short ribs; sear all over until golden brown, about 2 minutes per side. Remove from pot and set aside.
4. 4 Combine beef stock, tomato paste, carrots, onion, vinegar, and mushroom in the pot. Stir until tomato paste is dissolved. Return short ribs to the pot. Close and lock the lid. Select Meat function according to manufacturer's instructions; set timer for 30 to 40 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid. Remove short ribs and skim any fat from the top of the liquid in the pot.
6. 6 Stir water and cornstarch together to make a slurry. Set pressure cooker to Saute and bring the liquid to a boil. Stir in the slurry until mixture is thickened to your liking. Season with salt and pepper and return the short ribs. Cook on low until flavors come together, about 5 minutes more.

By Chef Tovia Gartenberg

Ingredients

• ✓ beef short rib
• red wine
• salt
• black pepper
• all-purpose flour
• olive oil
• butter
• onion
• carrot
• garlic
• rosemary
• chicken stock
• water
• cornstarch

Instructions

1. 1 Pour red wine over short ribs in a large bowl. Marinate in the refrigerator, 8 hours to overnight.
2. 2 Remove ribs from marinade, saving marinade for later use. Season short ribs with salt and pepper. Coat 1 side of each short rib with flour.
3. 3 Select the "Saute" setting on an electric pressure cooker (such as Instant Pot); add olive oil and butter. Cook and stir until butter melts, about 2 minutes. Add 3 short ribs to hot butter-oil mixture. Cook until bottom is browned, about 8 minutes. Transfer browned short ribs to a plate. Repeat cooking with remaining short ribs, reserving butter-oil mixture in the pot.
4. 4 Cook and stir onion, carrots, garlic, and rosemary in the hot butter-oil mixture, scraping browned bits off the sides of pot, until onion is softened and starting to brown, about 5 minutes. Add reserved wine marinade; stir well. Simmer until wine is reduced by 1/2, about 10 minutes.
5. 5 Return ribs to the pot; add chicken stock. Ensure the total volume does not go above the maximum fill line and that the bulk of the ribs are submerged. Seal the pressure cooker. Turn the venting knob on top to "Sealed", causing the floating valve to pop up.
6. 6 Press the "Manual" button; set timer for 35 minutes. Tap the venting knob with a wooden spoon or spatula. Stand back; turn knob to point at "Vent." Remove lid when pressure is released, about 5 minutes.
7. 7 Transfer the ribs to a plate and cover with aluminum foil, reserving sauce in the pot.
8. 8 Turn the Instant Pot to "Saute". Simmer sauce until slightly reduced, about 5 minutes. Stir water and cornstarch together in a bowl until smooth; add to sauce in the pot. Cook for 3 minutes. Strain sauce and serve over ribs.

By Shauna James Ahern

Ingredients

• ✓ beef short rib
• porcini mushroom
• water
• salt
• black pepper
• vegetable oil
• onion
• garlic
• beef broth
• tomato sauce
• rosemary
• salt
• cayenne pepper
• bay leaf

Instructions

1. 1 Soak mushrooms in water in a bowl until rehydrated, about 30 minutes. Drain and reserve liquid; dice mushrooms.
2. 2 Preheat the oven to 325 degrees F (165 degrees C).
3. 3 Season short ribs all over with salt and black pepper.
4. 4 Heat vegetable oil in a large skillet over medium-high heat. Add short ribs; cook until browned on all sides, 7 to 12 minutes. Transfer ribs to a Dutch oven.
5. 5 Cook onion with a pinch of salt in the same skillet until softened, about 3 minutes. Add garlic; cook until fragrant, about 1 minute. Stir in mushrooms.
6. 6 Add reserved mushroom liquid to the skillet; bring to a boil while scraping the browned bits of food off the bottom of the skillet with a wooden spoon. Stir in beef broth, tomato sauce, rosemary, ½ teaspoon salt, cayenne pepper, and bay leaf.
7. 7 Pour beef broth mixture over short ribs. Cover the Dutch oven with a lid.
8. 8 Cook in the preheated oven until short ribs are fork-tender, about 2 hours.

By John Mitzewich

Ingredients

• ✓ beef short rib
• all-purpose flour
• canola oil
• water
• beef bouillon
• tomato
• carrot
• onion
• garlic
• potato
• water
• all-purpose flour
• pea
• salt
• pepper

Instructions

1. 1 Heat a large skillet over medium-high heat.
2. 2 Place 1/2 cup flour in a resealable plastic bag or large bowl; add ribs and toss until completely coated. Pour oil into the preheated pan; heat until shimmering. Shake any excess flour off ribs, then add to hot oil. Cool until brown on all sides, about 10 minutes.
3. 3 While ribs are browning, stir together 1 cup hot water and bouillon cubes in a pressure cooker until dissolved. Use tongs to remove ribs from the skillet to the pressure cooker. Seal according to manufacturer's directions and cook for 25 minutes.
4. 4 Release pressure and open the cooker according to manufacturer's directions. Pour in canned tomatoes, carrots, onions, and garlic. Simmer, uncovered, until vegetables are tender, about 20 minutes.
5. 5 Meanwhile, place potatoes in a large pot and cover with water by 1 inch. Bring to a boil and cook until tender, about 20 minutes.
6. 6 Remove ribs to a serving platter. Stir together 1 cup water and 3 tablespoons flour in a liquid measure. Stir into vegetables in the pressure cooker and cook until sauce thickens, about 5 minutes.
7. 7 Drain cooked potatoes and add to stew along with peas. Cook until warmed through, then season with salt and pepper.

By thorky

Ingredients

• ✓ beef short rib
• all-purpose flour
• salt
• black pepper
• olive oil
• onion
• red wine
• chile sauce
• brown sugar
• vinegar
• worcestershire sauce
• mustard
• chili powder
• all-purpose flour
• water

Instructions

1. 1 In a small bowl, combine 2 tablespoons flour, salt, and pepper. Coat the short ribs with the flour mixture.
2. 2 In a large skillet, heat the olive oil over medium-high heat. Brown short ribs in olive oil.
3. 3 In a slow cooker, combine onions, wine, chili sauce, brown sugar, vinegar, Worcestershire sauce, mustard, and chili powder. Mix thoroughly. Transfer the short ribs from the skillet to the slow cooker.
4. 4 Cover, and cook on Low for 6 to 8 hours.
5. 5 Remove ribs, and turn the slow cooker control to High. Mix the remaining 2 tablespoons of flour with 1/4 cup water, and stir into the sauce. Cook for 10 minutes, or until slightly thickened.

By PEG13

Ingredients

• ✓ beef short rib
• butter
• pepperoncini pepper
• worcestershire sauce
• soy sauce
• chicken broth
• flour
• mushroom
• onion
• olive oil
• cayenne pepper
• black pepper
• salt
• parmesan cheese
• thyme
• rosemary
• dill weed
• black pepper
• onion powder
• garlic powder
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix together kosher salt, garlic powder, onion powder, pepper, dill, rosemary, thyme, and Parmesan cheese in a small bowl. Set aside.
3. 3 Season short ribs with salt, pepper, and cayenne. Heat oil in a pan over high heat. Add short ribs and sear until well browned, 3 to 5 minutes per side. Transfer beef to a baking dish and sprinkle seasoning mixture evenly over beef.
4. 4 Reduce heat to medium-high and add onion and mushrooms to the pan. Season with salt. Sauté until mushrooms are golden brown, about 5 minutes.
5. 5 Sprinkle flour over onion and mushrooms. Stir to coat and cook for 2 minutes. Pour in chicken broth, soy sauce, and Worcestershire sauce. Stir and bring to a boil; remove from heat. Pour mixture over beef and cover with pepperoncini. Place butter on top. Cover baking dish with foil.
6. 6 Bake in the preheated oven until meat is fork-tender and falls apart easily, about 2 1/2 hours.
7. 7 Spoon sauce from the bottom of the pan onto beef to serve. Skim off excess fat as desired.

By John Mitzewich

Ingredients

• ✓ beef short rib
• garlic
• salt

Instructions

1. 1 Heat water in a sous vide water bath to 133 degrees F (56 degrees C).
2. 2 Trim any areas of fat left on short ribs; coat thoroughly with garlic and salt. Place ribs into a large, resealable plastic bag. (Use two bags if necessary to leave plenty of room between ribs.) Seal, on low pressure if using a vacuum sealer, removing as much air as possible.
3. 3 Submerge the bag fully into the water bath and cook, rotating every 12 to 18 hours, for 60 hours. Increase the heat to 144.5 degrees F (62.5 degrees C) and cook an additional 12 hours.
4. 4 Remove ribs from the water bath; let rest in the bag on a cooling rack placed over a baking sheet until cool enough to handle.
5. 5 Remove ribs from the bag and drain. Place ribs onto a work surface, turn so bones are facing up, and slice meat between the bones to separate. Cut membrane running along the length of each rib; slide the bone loose from the meat. Trim any excess fat and cut into serving portions. Pat ribs dry with paper towels; return to the cooling rack.
6. 6 Heat a skillet until smoking hot. Add ribs and brown quickly, 30 to 60 seconds per side.

By Seattle Food Geek

Ingredients

• ✓ beef short rib
• salt
• lime

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Coat ribs heavily with salt.
3. 3 Cook on the preheated grill until meat pulls away easily from the bone, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
4. 4 Transfer ribs to a large glass serving dish and squeeze lime wedges over top. Serve immediately.

By DRIBBS

Ingredients

• ✓ beef short rib
• water
• white sugar
• soy sauce
• sesame oil
• garlic
• ground ginger

Instructions

1. 1 Whisk water, sugar, soy sauce, sesame oil, garlic, and ginger together in a large glass or ceramic bowl. Add beef short ribs and toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator, 8 hours to overnight.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove short ribs from marinade, allowing excess to drip off; discard remaining marinade.
3. 3 Cook on the preheated grill until evenly browned, 3 to 4 minutes per side. An instant-read thermometer inserted into centers should read 145 degrees F (63 degrees C).

By DeenaMae

Ingredients

• ✓ beef short rib
• white sugar
• steak seasoning
• soy sauce
• white vinegar
• maple syrup
• cayenne pepper
• sesame oil
• ginger
• red pepper flakes

Instructions

1. 1 Season short ribs with sugar and steak seasoning; rub over both sides.
2. 2 Whisk soy sauce, vinegar, maple syrup, 2 teaspoons cayenne pepper, sesame oil, ginger, and red pepper flakes together in a small bowl to make marinade.
3. 3 Pour marinade into a large resealable plastic bag. Add short ribs. Seal and let marinate in the refrigerator, 1 to 4 hours.
4. 4 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
5. 5 Remove short ribs from marinade; discard marinade. Grill short ribs until well-browned, about 3 minutes per side.

By Collette Duck

Ingredients

• ✓ beef short rib
• tomato sauce
• tomato juice
• onion
• cider vinegar
• worcestershire sauce
• hot sauce
• cinnamon
• clove
• black pepper

Instructions

1. 1 Preheat the oven broiler.
2. 2 Place ribs on a rack in a broiler pan, and broil on top oven rack 15 minutes, or until well browned. Remove from heat, and transfer to a baking dish. Reduce oven temperature to 350 degrees F (175 degrees C).
3. 3 In a saucepan over medium heat, mix the tomato sauce, tomato juice, onion, vinegar, Worcestershire sauce, and hot sauce. Season with cinnamon, cloves, and pepper. Bring to a boil. Pour over the ribs in the baking dish.
4. 4 Bake ribs in the 350 degrees F (175 degrees C) oven 45 minutes, or until meat pulls apart easily with a fork and reaches a minimum internal temperature of 160 degrees F (70 degrees C).

By Tanya Preston

Ingredients

• ✓ beef short rib
• onion
• tomato sauce
• water
• cider vinegar
• white sugar
• parsley
• horseradish
• mustard
• salt
• black pepper

Instructions

1. 1 Place beef ribs in a large resealable plastic bag. Add onions, tomato sauce, water, vinegar, sugar, parsley, horseradish, mustard, salt, and black pepper. Squeeze excess air out of bag and seal. Marinate in refrigerator overnight or up to 24 hours, turning bag several times.
2. 2 Transfer beef and marinade to a large pot and bring to a boil. Reduce heat to medium-low, cover, and simmer until beef is tender and falling off the bones, about 2 hours. Remove beef from liquid with a slotted spoon.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. 4 Arrange beef on preheated grill and cook until browned on all sides, about 10 minutes.

By Cookn Gma

Ingredients

• ✓ beef short rib
• soy sauce
• sake
• mirin
• brown sugar
• ginger
• green onion
• turmeric

Instructions

1. 1 Combine soy sauce, sake, mirin, brown sugar, ginger, green onions, and turmeric in a large mixing bowl and whisk until combined. Add the short ribs and toss until thoroughly and evenly coated.
2. 2 Cover with plastic wrap and marinate in the refrigerator for 4 to 12 hours, tossing occasionally.
3. 3 Preheat a charcoal grill for high heat.
4. 4 Remove meat from the refrigerator. Grill over very hot charcoal until slightly caramelized and just cooked through, 2 to 3 minutes per side. Any excess marinade can be used to baste the meat while it's grilling. Flip meat after basting to allow to caramelize, about 1 minute more per side.
5. 5 Serve immediately, spooning or brushing on any accumulated juices from the plate.

By John Mitzewich

Ingredients

• ✓ beef short rib
• all-purpose flour
• salt
• black pepper
• vegetable oil
• water
• tomato
• garlic
• potato
• onion
• carrot
• all-purpose flour
• water

Instructions

1. 1 In a bowl, combine the 1/2 cup flour, salt and ground black pepper. Roll the ribs in the seasoned flour.
2. 2 In a large pot or Dutch oven, heat the oil and brown the ribs well on all sides. Pour in 1 cup boiling water, tomatoes, and garlic. Reduce heat to low, cover, and simmer for 1 1/2 hours, adding more water if necessary.
3. 3 Place the potatoes, onions, and carrots in the pot. Continue to simmer for another 30 minutes to 1 hour, or until all vegetables are tender. Remove the meat and vegetables to a serving platter.
4. 4 In a separate small bowl, dissolve 1 1/2 tablespoons flour and 2 tablespoons water for every one cup liquid remaining in the pot. Add this to the pot and stir well until thickened. Pour over meat and vegetables.

By Jim Stearns

Ingredients

• ✓ beef short rib
• green onion
• carrot
• garlic
• ginger root
• soy sauce
• brown sugar
• water

Instructions

1. 1 Score the surface of each beef short rib in a diamond pattern. Combine beef, green onion, carrots, garlic, ginger, soy sauce, and brown sugar in a large skillet. Pour enough water to cover the beef. Bring to a boil over medium-high heat, then reduce heat to medium-low. Simmer until beef is tender, about 1 hour. Skim off excess oil before serving.

By Iggy

Ingredients

• ✓ beef short rib
• pear
• onion
• garlic
• soy sauce
• brown sugar
• honey
• sesame oil
• black pepper

Instructions

1. 1 Place ribs in a large pot and cover with cold water. Soak ribs in the refrigerator for 1 hour to pull out any blood. Drain.
2. 2 Combine Asian pear, onion, and garlic in a blender; blend until smooth. Pour into a large bowl and stir in soy sauce, brown sugar, honey, sesame oil, and black pepper. Add ribs to soy mixture; turn to coat evenly. Cover the bowl and marinate in the refrigerator, 8 hours to overnight.
3. 3 Preheat an outdoor grill for high heat and lightly oil the grate.
4. 4 Remove ribs from marinade and cook on the preheated grill until meat is tender and the outside is crusty, 5 to 10 minutes per side. Discard marinade.

By Pete Chang