Does anyone have a favorite beef short rib recipe to share? I had a wonderful one but lost it.

missb503
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8 Comments

healthierkitchen February 5, 2013
I made Merrill's (http://food52.com/recipes/9109-short-ribs-with-beer-and-buckwheat-honey) recently and they were delicious. I didn't have chesnut honey but just used another hearty honey.
 
QueenSashy February 5, 2013
Dan Barber ribs are good! I also like "Fusion" Short Ribs from Oui Chef, merrill's Short Ribs with Beer and Buckwheat Honey and Minimally Invasive's Short Rib Ragu.
 
cookbookchick February 5, 2013
I second the vote for Dan barber's recipe on this site. SO good! Here's a link:http://food52.com/recipes/9111-dan-barber-s-braised-short-ribs
 
HalfPint February 5, 2013
I've always loved Sara Moulton's recipe,
http://saramoulton.com/2010/03/braised-short-ribs/
 
cratecooking February 5, 2013
Canal House Cooking Volume 6's Brothy Beef Short ribs are out of this world! I've never seen a short rib recipe quite like this. It's not to heavy, either. I would recommend buying the best qualty, grass-fed short ribs that you can find. Conventionally farmed beef is a little too fatty for this recipe. Perfect for the winter and spring! You can find the recipe in their book, or here: http://www.headbutler.com/books/food-and-wine/canal-house-cooking-volume-6-grocery-store
 
cratecooking February 5, 2013
Canal House Cooking Volume 6's Brothy Beef Short ribs are out of this world! I've never seen a short rib recipe quite like this. It's not to heavy, either. I would recommend buying the best qualty, grass-fed short ribs that you can find. Conventionally farmed beef is a little too fatty for this recipe. Perfect for the winter and spring! You can find the recipe in their book, or here: http://www.headbutler.com/books/food-and-wine/canal-house-cooking-volume-6-grocery-store
 
pierino February 5, 2013
You can substitute short ribs (preferably flanken cut) for this http://food52.com/recipes/13423-mysteries-of-korea-town-kalbi-style-flank-steak I first crafted it for short ribs anyway.
 
FutureChef February 4, 2013
Honestly I really love the one featured on here that was Dan Barber's recipe. I also would definitely recommend Chef Barber's recipe for carrot (or substitute with any other root vegetable) 'steaks'. He demo'd them on Good Morning America so you can find the 'cutlet' recipe on their site. You could easily stretch the short ribs by using the carrot cutlets as a main the second night with the leftover short ribs becoming secondary as ragu.
 
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