Boneless Short Rib Recipes

The stickied recipe challenge thread has a short rib contest with some great entries in it.

Barbacoa is a favorite short rib recipe for me. And braising with a favorite "gravy".

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What’s your favorite way to cook short ribs? I’ve never attempted this cut before.

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For me it depends on the cut.

The thin cut (flanken) short rib, to me, always screams Korean BBQ (or some sort of Asian-y flavors). I season them simply and roast them off in a slow oven until tender. Then its off to a hot grill for a char before glazing them (sesame oil, soy, OJ maybe...whatever I happen to have on hand). Top with green onion and serve with rice.

English cut short ribs are a slow cooker thing for me. Almost like a beef bourguignon approach. Pearl onions, red wine, etc. Served with simple whipped potatoes.

But that's just me.

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I should have been more specific on the cut, but I’m referring to the English cut. Although I would try Korean style.

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Definitely a braise then.

As long as you've got a good, flavorful cooking liquid, some good root vegetables and some potatoes, you wouldn't hear any noise coming from my side of the table until the fork hit the bottom of the plate.

I think LL had a good birria taco recipe using braised short rib a while back.

I did a Guga (YouTube cooking feller) recipe using Sous vide that was fantastic. His was bone in but can do without.

From my memory:
Sauce- onion, garlic, plenty of shredded carrots, Worcestershire, red wine, beef stock, Demi glacé. Cool veggies, deglaze pan with wine. Add rest of ingredients and reduce. Mix with short ribs and Sous vide for 12 hours (cent remember temp, but you can find some suggestions online)

Shred meat and mix all together.

He made a shepherds pie type dish with it by topping with mash potatoes and baking.


Seriously it was killer. You should be able to search his channel and find it. It’s under his “Sous vide everything” YouTube channel, not his Guga one

Don't know much about all those french terms everybody talkin about but I smother that down in a gravy and make a killer sandwich with it...

I actually did some flanken short ribs last night.

Browned after seasoning with salt and pepper and removed
Sautéed onions and carrots
Threw in some garlic and tomato paste
Added some red wine and beef stock
Put short ribs back in and pressure cooked for about an hour
Pulled out short ribs and added corn starch slurry
Served over risotto.