31 Mouthwatering Thin Sliced Short Ribs Recipe Ideas

Kick your dinner game up a notch with these irresistible thin sliced short ribs recipes! Perfect for busy weeknights or cozy weekend meals, these flavorful dishes transform this tender cut into everything from quick stir-fries to slow-cooked comfort food. Get ready to discover 31 mouthwatering ways to enjoy short ribs that will have your family asking for seconds. Let’s dive into these delicious ideas!

Korean BBQ-Style Thin Sliced Short Ribs

Finally, after years of trying to recreate that incredible Korean BBQ restaurant experience at home, I’ve perfected my method for these mouthwatering short ribs. My family now requests these every Friday night—they’ve become our unofficial start to the weekend celebration, filling the kitchen with the most incredible savory-sweet aroma that makes everyone gather around the stove impatiently.

Ingredients

– About 2 pounds of paper-thin sliced beef short ribs (get the pre-sliced kind from your Asian market—it saves so much time!)
– A generous ½ cup of soy sauce
– ¼ cup of brown sugar that’s packed nice and tight
– 3 tablespoons of that toasted sesame oil we all love
– 2 tablespoons of mirin (that sweet rice wine that works magic)
– 4 cloves of garlic, minced super fine
– A couple of green onions, chopped up
– 1 tablespoon of freshly grated ginger
– A good splash of rice vinegar
– 1 teaspoon of freshly ground black pepper
– 1 tablespoon of sesame seeds for that final sprinkle

Instructions

1. Combine the soy sauce, brown sugar, sesame oil, mirin, minced garlic, chopped green onions, grated ginger, rice vinegar, and black pepper in a large bowl, whisking vigorously for about 30 seconds until the sugar completely dissolves and everything is beautifully combined.
2. Place the thin-sliced short ribs in the marinade, making sure each piece is fully coated and submerged—I like to use my hands to really work the marinade into every nook and cranny.
3. Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours, though overnight marinating creates the most incredible depth of flavor as the meat tenderizes and absorbs all those amazing flavors.
4. Heat a large cast-iron skillet or grill pan over medium-high heat until it’s properly hot—you should see little wisps of smoke rising when it’s ready for cooking.
5. Remove the short ribs from the marinade, letting any excess drip back into the bowl, and arrange them in a single layer in the hot skillet without overcrowding—work in batches if needed to avoid steaming the meat.
6. Cook the short ribs for exactly 2 minutes on the first side until you see that beautiful caramelization forming and the edges start to curl up slightly.
7. Flip each piece carefully using tongs and cook for another 1-2 minutes on the second side until the meat is cooked through but still incredibly juicy and tender.
8. Transfer the cooked short ribs to a serving platter and immediately sprinkle with sesame seeds while they’re still hot so the seeds stick perfectly.

Knowing how perfectly these short ribs turn out every time has made them my go-to impressive-but-easy dinner. The texture is wonderfully tender with just the right amount of chew, while the flavor balances savory, sweet, and umami in the most addictive way—I love serving them over steaming hot rice with quick-pickled vegetables on the side for that perfect restaurant-quality meal right at home.

Grilled Teriyaki Thin Sliced Short Ribs

Nothing beats that moment when the sweet, savory aroma of teriyaki hits the grill on a warm evening—it’s my ultimate signal that dinner is about to get seriously good. I first fell for these ribs during a backyard potluck, and now they’re my go-to for impressing friends without stressing in the kitchen. Trust me, once you try this method, you’ll be making them all season long.

Ingredients

• About 1 ½ pounds of thin-sliced beef short ribs
• A good ½ cup of soy sauce
• A couple of tablespoons of brown sugar
• One minced garlic clove
• A teaspoon of grated fresh ginger
• A splash of mirin (around 2 tablespoons)
• A tablespoon of vegetable oil
• A sprinkle of sesame seeds for finishing
• Two sliced green onions

Instructions

1. In a medium bowl, whisk together the soy sauce, brown sugar, minced garlic, grated ginger, and mirin until the sugar dissolves completely.
2. Place the thin-sliced short ribs in a large resealable bag and pour in the marinade, ensuring all pieces are coated evenly.
3. Seal the bag tightly, pressing out excess air, and refrigerate for at least 2 hours or up to overnight for deeper flavor.
4. Preheat your grill to medium-high heat, aiming for about 400°F, and lightly oil the grates with vegetable oil to prevent sticking.
5. Remove the ribs from the marinade, letting excess drip off, and discard the used marinade for food safety.
6. Place the ribs on the hot grill and cook for 2–3 minutes per side, until you see clear grill marks and the edges start to caramelize.
7. Flip the ribs using tongs and cook for another 2–3 minutes, until the meat is slightly charred and no longer pink in the center.
8. Transfer the grilled ribs to a serving platter and immediately sprinkle with sesame seeds and sliced green onions.

Unbelievably tender with a sticky-sweet glaze that clings to every bite, these ribs have a perfect balance of smoky char and umami richness. I love serving them over a bed of steamed rice to soak up the extra sauce, or tucked into lettuce wraps for a fresh, crunchy twist that makes every meal feel like a celebration.

Honey Garlic Marinated Short Ribs

Last weekend, I found myself staring at these gorgeous short ribs at the butcher counter, and I just knew they needed something special—something that would make my entire house smell like heaven. Let me tell you, these honey garlic marinated short ribs are exactly that kind of magic, the kind of dish that makes you want to cancel all your plans just to stay home and eat.

Ingredients

• About 2 pounds of beef short ribs
• A good glug of soy sauce (around 1/2 cup)
• A hefty 1/4 cup of honey
• Four cloves of garlic, minced (or more if you’re feeling bold!)
• A couple of tablespoons of olive oil
• A splash of rice vinegar (about 1 tablespoon)
• A pinch of black pepper

Instructions

1. Place the 2 pounds of beef short ribs in a large, resealable plastic bag or a shallow dish.
2. In a medium bowl, whisk together the 1/2 cup of soy sauce, 1/4 cup of honey, minced garlic from four cloves, 2 tablespoons of olive oil, 1 tablespoon of rice vinegar, and a pinch of black pepper until the honey is fully dissolved and the marinade is well combined.
3. Pour the marinade over the short ribs in the bag or dish, ensuring all pieces are fully coated.
4. Seal the bag or cover the dish and refrigerate for at least 4 hours, or ideally overnight, for maximum flavor penetration—this is my favorite make-ahead trick for busy days.
5. Preheat your oven to 325°F.
6. Remove the short ribs from the marinade, letting any excess drip off, but reserve the remaining marinade in the bowl.
7. Place the marinated short ribs in a single layer in a baking dish or oven-safe skillet.
8. Pour the reserved marinade over the short ribs in the baking dish.
9. Cover the baking dish tightly with aluminum foil to trap steam and keep the meat tender.
10. Bake in the preheated 325°F oven for 2.5 to 3 hours, until the meat is fork-tender and easily pulls away from the bone.
11. Carefully remove the foil—watch for steam!—and if you want a caramelized top, switch the oven to broil and broil for 3-5 minutes, until the edges are slightly charred and sticky.
12. Let the short ribs rest for 10 minutes before serving to allow the juices to redistribute, which makes every bite more succulent.

My favorite part is how the meat just falls apart with a gentle tug of the fork, soaking up all that sweet and savory glaze. Maybe serve it over a bed of creamy mashed potatoes to catch every last drop of that incredible sauce—it’s a combo that never fails to impress.

Spicy Szechuan Short Ribs Stir-Fry

Craving something that packs a punch and warms you from the inside out? I recently whipped up these Spicy Szechuan Short Ribs Stir-Fry after a particularly gloomy week, and let me tell you, the fiery kick was just the mood booster I needed—it’s become my go-to comfort food with a serious edge.

Ingredients

– About 1.5 pounds of beef short ribs, sliced thin against the grain
– A good glug of vegetable oil (around 2 tablespoons)
– 3 cloves of garlic, minced up fine
– A thumb-sized piece of ginger, grated
– A couple of tablespoons of Szechuan peppercorns
– A hefty spoonful of chili flakes (about 1 tablespoon)
– A big splash of soy sauce (roughly ¼ cup)
– A drizzle of rice vinegar (around 1 tablespoon)
– A teaspoon of sugar
– A handful of sliced scallions for topping
– A cup of broccoli florets

Instructions

1. Heat a large skillet or wok over high heat and add the vegetable oil until it shimmers, about 1 minute.
2. Add the sliced short ribs in a single layer and sear for 2–3 minutes per side until browned—don’t overcrowd the pan to get a nice crust.
3. Tip: Use a meat thermometer to check for an internal temperature of 145°F for medium doneness, then transfer the ribs to a plate.
4. In the same skillet, toss in the garlic, ginger, Szechuan peppercorns, and chili flakes, stirring for 30 seconds until fragrant to bloom the spices.
5. Add the broccoli florets and stir-fry for 2–3 minutes until they turn bright green and slightly tender.
6. Pour in the soy sauce, rice vinegar, and sugar, stirring to combine and scrape up any browned bits from the bottom of the pan.
7. Return the short ribs to the skillet and toss everything together for 1–2 minutes to coat and heat through.
8. Tip: Let the sauce reduce for an extra minute if you prefer it thicker, stirring constantly.
9. Remove from heat and sprinkle with sliced scallions for a fresh finish.
10. Tip: Serve immediately over steamed rice to soak up all that spicy, savory sauce.

So tender that the short ribs practically melt in your mouth, with a numbing heat from the Szechuan peppercorns that builds slowly. I love piling it over a bed of jasmine rice and topping it with extra scallions for a vibrant, restaurant-worthy meal at home.

Soy Ginger Braised Short Ribs

Hearty comfort food doesn’t get much better than these melt-in-your-mouth soy ginger braised short ribs. I first discovered this recipe during a particularly chilly fall weekend when I was craving something warm and deeply flavorful—now it’s become my go-to dish for impressing dinner guests without spending all day in the kitchen.

Ingredients

• About 3 pounds of beef short ribs
• A good glug of vegetable oil
• 1 large yellow onion, roughly chopped
• 4 cloves of garlic, smashed
• A 2-inch piece of fresh ginger, sliced into coins
• ½ cup of soy sauce
• ¼ cup of brown sugar
• A couple of cups of beef broth
• 2 tablespoons of rice vinegar
• 1 tablespoon of sesame oil
• A sprinkle of red pepper flakes

Instructions

1. Pat the short ribs completely dry with paper towels—this helps them brown beautifully instead of steaming.
2. Heat a large Dutch oven over medium-high heat and add a good glug of vegetable oil.
3. Sear the short ribs for about 4-5 minutes per side until they develop a deep brown crust.
4. Transfer the seared ribs to a plate and set aside.
5. In the same pot, add the roughly chopped onion and cook for 5 minutes until softened.
6. Add the smashed garlic and ginger coins, cooking for 1 minute until fragrant.
7. Pour in the soy sauce, brown sugar, beef broth, rice vinegar, sesame oil, and red pepper flakes, stirring to combine.
8. Return the short ribs to the pot, making sure they’re submerged in the liquid.
9. Bring everything to a simmer, then reduce heat to low, cover, and braise for 2.5-3 hours until the meat is fork-tender.
10. Carefully remove the short ribs from the pot and skim any excess fat from the sauce.
11. Serve the short ribs topped with the reduced braising liquid.

Oh my goodness, the meat literally falls off the bone with the slightest touch. The soy-ginger sauce reduces to this glossy, savory-sweet glaze that clings perfectly to every bite. I love serving these over creamy polenta to soak up all that incredible sauce, or shredding the meat for the most amazing tacos you’ve ever tasted.

Bourbon Glazed Short Ribs

Diving into fall cooking always makes me think of my grandpa’s stories about Kentucky, which is why these bourbon-glazed short ribs feel like a warm hug on a chilly evening. I love how the rich, caramelized crust gives way to melt-in-your-mouth tenderness after hours of slow simmering—it’s the kind of dish that turns an ordinary Tuesday into something special.

Ingredients

• About 3 pounds of beef short ribs, the meatier the better
• A good glug of olive oil, maybe 2 tablespoons
• One large yellow onion, chopped into rough chunks
• A couple of garlic cloves, minced up fine
• Half a cup of bourbon (use one you’d sip neat!)
• One cup of beef broth, low-sodium if you have it
• A quarter cup of soy sauce for that salty depth
• Two tablespoons of brown sugar to balance it all out
• A tablespoon of apple cider vinegar for a little tang
• A sprinkle of salt and a few cracks of black pepper

Instructions

1. Preheat your oven to 325°F—low and slow is key here for tender meat.
2. Pat the short ribs completely dry with paper towels (this helps them sear beautifully instead of steaming).
3. Heat the olive oil in a large, oven-safe Dutch oven over medium-high heat until it shimmers.
4. Season the short ribs generously with salt and pepper on all sides.
5. Sear the ribs for about 3–4 minutes per side until they develop a deep brown crust, working in batches to avoid crowding the pot.
6. Transfer the seared ribs to a plate and set aside.
7. Add the chopped onion to the same pot and cook for 5 minutes, stirring occasionally, until softened and lightly golden.
8. Stir in the minced garlic and cook for just 1 minute until fragrant—don’t let it burn!
9. Pour in the bourbon carefully (stand back in case it flames up) and scrape up any browned bits from the bottom of the pot.
10. Let the bourbon simmer for 2 minutes to cook off the alcohol, leaving just the flavor.
11. Add the beef broth, soy sauce, brown sugar, and apple cider vinegar, stirring until the sugar dissolves.
12. Return the short ribs to the pot, nestling them into the liquid so they’re mostly submerged.
13. Bring everything to a gentle simmer, then cover the pot with a tight-fitting lid.
14. Place the covered pot in the preheated oven and braise for 2.5–3 hours, until the meat is fork-tender and easily pulls away from the bone.
15. Remove the pot from the oven and carefully transfer the short ribs to a serving platter.
16. Skim any excess fat from the surface of the braising liquid, then simmer the liquid on the stovetop over medium heat for 10–15 minutes until it thickens into a glossy glaze.
17. Pour the glaze over the short ribs before serving.

What I love most is how the ribs shred effortlessly with a fork, soaking up that sweet-and-savory bourbon glaze. Serve them over creamy polenta or buttery mashed potatoes to catch every drop of that incredible sauce—it’s a meal that feels both rustic and totally luxurious.

Sticky Asian Short Ribs

Tender, fall-off-the-bone short ribs have become my ultimate comfort food obsession this season. There’s something magical about how these sticky Asian short ribs transform my kitchen into the coziest space, filling the air with the most incredible sweet and savory aromas that make everyone wander in asking “when’s dinner?” I’ve made this recipe so many times now that I’ve perfected every step, and I’m excited to share my foolproof method with you.

Ingredients

– About 3 pounds of beef short ribs
– A generous half cup of soy sauce
– A quarter cup of honey
– A couple of tablespoons of rice vinegar
– A big spoonful of minced garlic
– A small spoon of grated ginger
– A splash of sesame oil
– A pinch of red pepper flakes
– A tablespoon of cornstarch mixed with two tablespoons of water

Instructions

1. Preheat your oven to 325°F and pat the short ribs completely dry with paper towels—this helps them brown beautifully instead of steaming.
2. Season all sides of the short ribs generously with salt and pepper.
3. Heat a large oven-safe pot or Dutch oven over medium-high heat for 2 minutes until hot.
4. Sear the short ribs for 3-4 minutes per side until they develop a deep brown crust, working in batches to avoid crowding the pan.
5. While the ribs sear, whisk together the soy sauce, honey, rice vinegar, minced garlic, grated ginger, sesame oil, and red pepper flakes in a medium bowl.
6. Return all seared short ribs to the pot and pour the sauce mixture over them.
7. Bring the liquid to a gentle simmer, then cover the pot tightly with its lid.
8. Transfer the covered pot to the preheated oven and braise for 2 hours and 30 minutes until the meat is fork-tender.
9. Carefully remove the pot from the oven using oven mitts and transfer the short ribs to a serving platter.
10. Skim any excess fat from the surface of the braising liquid with a spoon.
11. Place the pot with the remaining sauce over medium heat on the stovetop and bring to a simmer.
12. Whisk in the cornstarch slurry and cook for exactly 2 minutes until the sauce thickens to a glossy, coating consistency.
13. Pour the thickened sauce over the short ribs on the platter. Zesty and deeply savory, these ribs develop the most incredible caramelized glaze that clings to every nook and cranny. The meat literally falls apart at the slightest touch of your fork, and I love serving them over fluffy jasmine rice to soak up every last drop of that sticky sauce—it’s absolute perfection.

Garlic Herb Grilled Short Ribs

Zesty and aromatic, these garlic herb grilled short ribs have become my absolute go-to for summer gatherings. I first discovered this magical combination when my neighbor brought over a plate fresh off the grill, and the incredible aroma had me asking for the recipe before I’d even taken my first bite. Now, it’s my turn to share this crowd-pleaser with you!

Ingredients

• About 3 pounds of beef short ribs
• A good glug of olive oil (around ¼ cup)
• 5-6 fresh garlic cloves, minced
• A couple of tablespoons of fresh rosemary, chopped
• A handful of fresh thyme sprigs
• A generous splash of Worcestershire sauce (about 2 tablespoons)
• A squeeze of fresh lemon juice (roughly 1 tablespoon)
• A good pinch of salt and freshly cracked black pepper

Instructions

1. Pat your short ribs completely dry with paper towels – this helps create that beautiful crust we’re after.
2. In a medium bowl, whisk together the olive oil, minced garlic, chopped rosemary, thyme leaves, Worcestershire sauce, and lemon juice until well combined.
3. Place the short ribs in a large zip-top bag or shallow dish, then pour the marinade over them, making sure every piece gets coated.
4. Seal the bag or cover the dish and refrigerate for at least 4 hours, though overnight will give you the most incredible flavor penetration.
5. About 30 minutes before grilling, remove the ribs from the refrigerator to let them come closer to room temperature – this helps them cook more evenly.
6. Preheat your grill to medium-high heat, around 400°F, and lightly oil the grates to prevent sticking.
7. Season the marinated ribs generously with salt and pepper on all sides just before they hit the grill.
8. Place the ribs on the hot grill and cook for 6-8 minutes per side, resisting the urge to move them around too much so they develop those perfect grill marks.
9. Flip the ribs and cook for another 6-8 minutes on the second side, until you’ve got a nicely charred exterior.
10. Move the ribs to a cooler part of the grill or reduce heat to medium, then continue cooking for another 10-15 minutes until they reach an internal temperature of 145°F for medium-rare or 160°F for medium.
11. Transfer the grilled ribs to a clean platter and let them rest for 5-10 minutes before serving – this allows the juices to redistribute throughout the meat.

My favorite thing about these ribs is how the garlic and herbs create this incredible crust that gives way to incredibly tender, juicy meat underneath. The combination of rosemary and thyme with the smoky char from the grill makes these ribs absolutely irresistible. I love serving them family-style on a big wooden board with some grilled corn and a simple arugula salad – the perfect summer meal that always disappears way too quickly!

Lemon Pepper Short Ribs

Remember that chilly Sunday last fall when I decided to tackle my fear of braising? These lemon pepper short ribs became my ultimate comfort food victory—tender, falling-off-the-bone meat with just the right zesty kick to wake up your taste buds.

Ingredients

• About 3 pounds of beef short ribs
• A good glug of olive oil (around 2 tablespoons)
• One large yellow onion, roughly chopped
• Four cloves of garlic, smashed
• A couple of cups of beef broth
• The juice of two lemons
• A tablespoon of freshly cracked black pepper
• A teaspoon of kosher salt
• A sprinkle of fresh parsley for garnish

Instructions

1. Preheat your oven to 325°F.
2. Pat the short ribs completely dry with paper towels—this helps them sear nicely instead of steaming.
3. Heat the olive oil in a large, oven-safe Dutch oven over medium-high heat until it shimmers.
4. Sear the short ribs for about 4-5 minutes per side until they develop a deep brown crust.
5. Remove the ribs and set them aside on a plate.
6. Add the chopped onion to the same pot and sauté for 5 minutes until softened.
7. Toss in the smashed garlic and cook for 1 more minute until fragrant.
8. Pour in the beef broth and lemon juice, scraping up any browned bits from the bottom of the pot—those little bits are flavor gold!
9. Return the short ribs to the pot, along with any accumulated juices.
10. Sprinkle the black pepper and salt evenly over the ribs.
11. Cover the pot with a tight-fitting lid and transfer it to the preheated oven.
12. Braise for 2.5 to 3 hours, until the meat is fork-tender and easily pulls away from the bone.
13. Let the ribs rest in the pot for 10 minutes before serving—this allows the juices to redistribute throughout the meat.
14. Garnish with fresh parsley before serving.

Oh, the texture is pure magic—succulent shreds of beef that melt with each bite, balanced by the bright, peppery lemon notes. I love serving these over creamy polenta to soak up every drop of that tangy braising liquid, or shredding the meat for next-level tacos with a crunchy cabbage slaw.

Tangy BBQ Sauce Short Ribs

Remember that time I tried to grill short ribs for a backyard party and ended up with charred disappointment? That failure sent me on a mission to perfect these beauties, and after countless experiments, I’ve landed on this foolproof oven method that delivers fall-off-the-bone tenderness every single time.

Ingredients

– About 3 pounds of beef short ribs (the meatier, the better!)
– A generous sprinkle of kosher salt and freshly ground black pepper
– 2 tablespoons of olive oil for searing
– 1 large yellow onion, roughly chopped
– 4 cloves of garlic, smashed
– 1 cup of your favorite BBQ sauce (I prefer something with a bit of smokiness)
– ½ cup of beef broth
– 2 tablespoons of apple cider vinegar for that tangy kick
– A splash of Worcestershire sauce
– A couple of sprigs of fresh thyme

Instructions

1. Preheat your oven to 325°F.
2. Pat the short ribs completely dry with paper towels—this is crucial for getting a proper sear.
3. Season all sides of the ribs generously with kosher salt and freshly ground black pepper.
4. Heat 2 tablespoons of olive oil in a large, oven-safe Dutch oven over medium-high heat until it shimmers.
5. Sear the short ribs for 3-4 minutes per side until they develop a deep brown crust, working in batches to avoid overcrowding.
6. Transfer the seared ribs to a plate and set aside.
7. In the same pot, add the chopped onion and cook for 4-5 minutes until softened and slightly golden.
8. Add the smashed garlic cloves and cook for 1 minute until fragrant.
9. Pour in the beef broth and use a wooden spoon to scrape up all the browned bits from the bottom of the pot—this adds incredible depth to your sauce.
10. Stir in the BBQ sauce, apple cider vinegar, Worcestershire sauce, and thyme sprigs until well combined.
11. Return the seared short ribs to the pot, nestling them into the sauce in a single layer.
12. Cover the Dutch oven with a tight-fitting lid and transfer it to the preheated oven.
13. Braise for 2.5 to 3 hours until the meat is fork-tender and easily pulls away from the bone.
14. Carefully remove the pot from the oven and let it rest for 15 minutes before serving—this allows the meat to reabsorb its juices.
15. Skim off any excess fat from the surface of the sauce with a spoon.
16. Serve the ribs directly from the pot, spooning the rich sauce over the top.
Velvety meat that literally melts at the touch of a fork, with that perfect balance of sweet and tangy from the BBQ sauce that’s soaked deep into every fiber. I love serving these over creamy polenta to catch all that incredible sauce, or shredding the meat for the most epic BBQ sandwich you’ll ever experience.

Citrus Herb Marinated Short Ribs

Kicking off grilling season always makes me think of my dad’s Sunday barbecue rituals, where the scent of citrus and herbs would drift through our backyard for hours. These citrus herb marinated short ribs have become my own weekend tradition, perfect for when you want something impressive but surprisingly simple to prepare. I love how the bright marinade cuts through the rich beef, creating that perfect balance we all crave in comfort food.

Ingredients

• About 3 pounds of beef short ribs
• A good glug of olive oil (about 1/4 cup)
• The juice from 2 large oranges
• The juice from 1 lemon
• A couple of minced garlic cloves
• A handful of fresh rosemary sprigs
• A small bunch of fresh thyme
• A generous sprinkle of salt (about 1 tablespoon)
• A few cracks of black pepper (about 1 teaspoon)

Instructions

1. Place the short ribs in a large zip-top bag or shallow baking dish.
2. Pour the olive oil, orange juice, and lemon juice over the ribs.
3. Add the minced garlic, rosemary, thyme, salt, and pepper to the bag.
4. Seal the bag and massage the marinade into the ribs until evenly coated.
5. Refrigerate the marinating ribs for at least 4 hours, or overnight for maximum flavor penetration.
6. Remove the ribs from the refrigerator 30 minutes before cooking to bring them to room temperature.
7. Preheat your grill to medium-high heat, around 400°F.
8. Place the ribs on the hot grill and cook for 6-8 minutes per side.
9. Flip the ribs using tongs when you see good grill marks forming on the first side.
10. Cook until the internal temperature reaches 145°F for medium-rare, about 12-16 minutes total.
11. Transfer the ribs to a clean plate and let them rest for 5-10 minutes before serving.

Unbelievably tender with a beautiful caramelized crust, these ribs deliver that perfect contrast between the herbaceous marinade and rich beef flavor. I love serving them over creamy polenta to soak up all the delicious juices, or slicing them thin for the most incredible tacos with pickled onions and fresh cilantro.

Sweet and Smoky Short Ribs

Unbelievably tender and packed with flavor, these sweet and smoky short ribs have become my go-to comfort food for chilly weekends. I first discovered this recipe when my neighbor brought over a plate that had been slow-cooking all day—the aroma alone was enough to make me drop everything and learn how to make them myself. Now, whenever I see beef short ribs on sale, I immediately stock up because I know this dish will disappear faster than I can say “seconds, please!”

Ingredients

– About 3 pounds of beef short ribs
– A couple of tablespoons of olive oil
– One large yellow onion, chopped
– Four cloves of garlic, minced
– A generous half cup of ketchup
– A quarter cup of brown sugar
– Two tablespoons of apple cider vinegar
– A tablespoon of smoked paprika
– A teaspoon of chili powder
– A splash of Worcestershire sauce
– A cup of beef broth
– Salt and freshly ground black pepper

Instructions

1. Preheat your oven to 325°F and pat the short ribs completely dry with paper towels.
2. Season all sides of the short ribs generously with salt and pepper.
3. Heat two tablespoons of olive oil in a large Dutch oven over medium-high heat until shimmering.
4. Sear the short ribs for about 4 minutes per side until deeply browned, working in batches to avoid crowding.
5. Remove the short ribs and set aside, then reduce heat to medium and add the chopped onion.
6. Cook the onion for 5-7 minutes until softened and translucent, stirring occasionally.
7. Add the minced garlic and cook for exactly 1 minute until fragrant.
8. Stir in the ketchup, brown sugar, apple cider vinegar, smoked paprika, chili powder, and Worcestershire sauce.
9. Cook the sauce mixture for 2 minutes, stirring constantly until well combined.
10. Pour in the beef broth, scraping up any browned bits from the bottom of the pot.
11. Return the short ribs to the pot, nestling them into the sauce in a single layer.
12. Bring the liquid to a simmer, then cover tightly with a lid.
13. Transfer the Dutch oven to the preheated 325°F oven and bake for 2.5 to 3 hours.
14. Check for doneness—the meat should pull away easily from the bone with a fork.
15. Carefully remove the short ribs from the pot and skim excess fat from the sauce surface.
16. Simmer the sauce uncovered for 10-15 minutes until slightly thickened.
17. Return the short ribs to the sauce to warm through before serving.

Perfectly fall-off-the-bone tender, these ribs feature a sticky glaze that balances sweet brown sugar with smoky paprika. The rich sauce clings to every nook and cranny, making them incredible served over creamy polenta or mashed potatoes. I love how the meat practically melts in your mouth while still maintaining that satisfying beefy texture that short rib lovers crave.

Sesame Soy Short Ribs with Veggies

Braising these short ribs transforms them into something magical—falling-off-the-bone tender with a rich, savory glaze that my family always fights over. I first made this on a chilly autumn Sunday when I wanted something hearty but not too complicated, and now it’s my go-to comfort meal when I need that cozy, slow-cooked feeling without spending all day in the kitchen. The sesame-soy combo creates this incredible umami depth that pairs perfectly with whatever veggies I have lingering in the fridge.

Ingredients

– About 3 pounds of beef short ribs
– A good glug of olive oil (about 2 tablespoons)
– Half a large yellow onion, chopped
– 3 garlic cloves, minced
– A thumb-sized piece of fresh ginger, grated
– 1/2 cup of low-sodium soy sauce
– 1/4 cup of honey
– 2 tablespoons of rice vinegar
– 1 tablespoon of toasted sesame oil
– A couple of teaspoons of cornstarch mixed with 2 tablespoons of water
– A big handful of baby carrots
– A couple of cups of broccoli florets
– A generous sprinkle of sesame seeds for garnish

Instructions

1. Preheat your oven to 325°F.
2. Pat the short ribs completely dry with paper towels—this helps them brown beautifully instead of steaming.
3. Heat the olive oil in a large, oven-safe Dutch oven over medium-high heat until it shimmers.
4. Sear the short ribs for about 3-4 minutes per side until they develop a deep brown crust.
5. Remove the short ribs and set them aside on a plate.
6. Add the chopped onion to the same pot and cook for 4-5 minutes until softened and slightly golden.
7. Stir in the minced garlic and grated ginger, cooking for just 1 minute until fragrant—be careful not to burn the garlic!
8. Pour in the soy sauce, honey, and rice vinegar, scraping up all those browned bits from the bottom of the pot.
9. Return the short ribs to the pot, nestling them into the sauce.
10. Cover the pot and transfer it to the preheated oven to braise for 2.5 hours.
11. Remove the pot from the oven and carefully stir in the cornstarch slurry to thicken the sauce.
12. Add the baby carrots and broccoli florets directly into the pot around the short ribs.
13. Return the uncovered pot to the oven for another 20-25 minutes until the vegetables are tender-crisp.
14. Drizzle the toasted sesame oil over everything and give it a gentle stir.
15. Sprinkle with sesame seeds just before serving.
Every time I make this, I’m amazed by how the meat practically melts at the touch of a fork while the veggies soak up that glossy, sweet-salty sauce. The sesame oil added at the end gives it this wonderful nutty aroma that makes the whole kitchen smell incredible. Sometimes I’ll serve it over jasmine rice to catch every last drop of that delicious sauce, or with crusty bread for dipping—either way, it never lasts long!

Pineapple Teriyaki Short Ribs

Did you ever have one of those days where you just crave something sweet, savory, and completely satisfying? That was me last Tuesday, staring into the fridge and dreaming of something better than leftovers. That’s when I decided to whip up these pineapple teriyaki short ribs—they’re my go-to when I want to feel fancy without spending all day in the kitchen.

Ingredients

– About 2 pounds of beef short ribs
– A generous 1/2 cup of soy sauce
– A good glug of olive oil, maybe 2 tablespoons
– 1 cup of pineapple juice (I just use the stuff from a can)
– 3 minced garlic cloves
– A couple of tablespoons of brown sugar
– A splash of rice vinegar, around 1 tablespoon
– 1 teaspoon of grated fresh ginger

Instructions

1. Preheat your oven to 325°F.
2. Pat the short ribs completely dry with paper towels—this helps them brown nicely instead of steaming.
3. Heat the olive oil in a large, oven-safe Dutch oven over medium-high heat until it shimmers.
4. Sear the short ribs for about 3-4 minutes per side until they develop a deep brown crust.
5. Remove the short ribs from the pot and set them aside on a plate.
6. Pour the pineapple juice into the same pot to deglaze it, scraping up all those browned bits with a wooden spoon for extra flavor.
7. Add the soy sauce, minced garlic, brown sugar, rice vinegar, and grated ginger to the pot, stirring to combine.
8. Return the short ribs to the pot, making sure they’re nestled in the sauce.
9. Cover the pot with a tight-fitting lid and transfer it to the preheated oven.
10. Braise the short ribs for 2.5 to 3 hours until the meat is fork-tender and easily pulls away from the bone.
11. Carefully remove the pot from the oven using oven mitts.
12. Skim off any excess fat from the surface of the sauce with a spoon.
13. If you want a thicker sauce, simmer it on the stovetop for 5-10 minutes until it coats the back of a spoon.The ribs come out so tender they practically fall apart with a gentle nudge of your fork, and that sweet-savory teriyaki glaze caramelizes into something magical. I love serving these over fluffy jasmine rice with some steamed broccoli to soak up every last drop of that incredible sauce.

Peppercorn and Garlic Short Ribs

Yesterday, I was craving something rich and comforting after a long rainy day, and these peppercorn and garlic short ribs hit the spot perfectly. There’s something magical about how the garlic mellows and the peppercorns add just the right kick—it’s become my go-to for cozy dinners with friends. I love making a big batch on Sundays so I have leftovers to enjoy throughout the week.

Ingredients

– About 3 pounds of beef short ribs
– A good glug of olive oil (around 2 tablespoons)
– A whole head of garlic, cloves separated and smashed
– A couple of tablespoons of whole black peppercorns, roughly crushed
– A cup of beef broth
– A splash of red wine (about 1/2 cup)
– A pinch of salt

Instructions

1. Preheat your oven to 325°F.
2. Pat the short ribs completely dry with paper towels—this helps them sear nicely instead of steaming.
3. Heat the olive oil in a large, oven-safe Dutch oven over medium-high heat until it shimmers.
4. Sear the short ribs for about 4-5 minutes per side until they develop a deep brown crust.
5. Remove the short ribs and set them aside on a plate.
6. Add the smashed garlic cloves to the pot and sauté for 1-2 minutes until fragrant but not browned.
7. Stir in the crushed peppercorns and toast for 30 seconds to release their aroma.
8. Pour in the red wine to deglaze the pot, scraping up any browned bits with a wooden spoon.
9. Let the wine reduce by half, which should take about 2-3 minutes.
10. Add the beef broth and a pinch of salt, then bring to a simmer.
11. Return the short ribs to the pot, ensuring they’re nestled in the liquid.
12. Cover the pot with a tight-fitting lid and transfer it to the preheated oven.
13. Braise for 2.5 to 3 hours until the meat is fork-tender and easily pulls away from the bone.
14. Carefully remove the pot from the oven and let it rest for 10 minutes before serving.

Gloriously tender, these short ribs fall apart at the slightest touch, with the garlic infusing every bite and the peppercorns adding a warm, earthy spice. I love shredding the meat and serving it over creamy polenta or mashed potatoes to soak up all that rich, savory sauce—it’s a meal that always feels special without being fussy.

Sweet Chili Lime Short Ribs

Very rarely does a recipe come along that makes me cancel all my dinner plans just to stay home and eat, but these Sweet Chili Lime Short Ribs did exactly that. I first made them for a casual backyard gathering last summer, and now my friends request them constantly—they’re that unforgettable blend of sticky, tangy, and fall-off-the-bone tender that just hits every note. Honestly, I’ve started doubling the batch because leftovers (if you’re lucky enough to have any) are even better the next day.

Ingredients

– About 3 pounds of beef short ribs, preferably bone-in for extra flavor
– A good glug of olive oil, around 2 tablespoons
– 1/2 cup of sweet chili sauce—I like the kind with a bit of heat
– Juice from 2 fresh limes, plus an extra lime for serving if you’re feeling fancy
– 3 minced garlic cloves, because more garlic is always better
– A couple of tablespoons of soy sauce
– A splash of rice vinegar, roughly 1 tablespoon
– A pinch of salt and a few cracks of black pepper

Instructions

1. Preheat your oven to 325°F—low and slow is key here for tender ribs.
2. Pat the short ribs completely dry with paper towels; this helps them sear nicely instead of steaming.
3. Heat the olive oil in a large, oven-safe Dutch oven or heavy pot over medium-high heat until it shimmers.
4. Season the short ribs generously on all sides with salt and pepper.
5. Sear the ribs in the hot oil for about 3–4 minutes per side, until they develop a deep brown crust—don’t crowd the pot; work in batches if needed.
6. While the ribs sear, whisk together the sweet chili sauce, lime juice, minced garlic, soy sauce, and rice vinegar in a small bowl.
7. Once all ribs are seared, return them to the pot in a single layer.
8. Pour the sauce mixture evenly over the ribs, scraping any browned bits from the bottom of the pot.
9. Cover the pot tightly with a lid and transfer it to the preheated oven.
10. Braise for 2.5 to 3 hours, until the meat is fork-tender and easily pulls away from the bone.
11. Carefully remove the pot from the oven and let the ribs rest for 10 minutes—this allows the juices to redistribute.
12. Skim off any excess fat from the sauce surface with a spoon for a cleaner finish.
13. Serve the ribs drizzled with the reduced sauce from the pot. The ribs are incredibly tender with a sticky-sweet glaze that’s balanced by the zesty lime kick—I love shredding the meat and piling it onto fluffy rice or stuffing it into warm tortillas for a fun twist.

Maple Mustard Glazed Short Ribs

When the crisp autumn air settles in, I find myself craving those hearty, slow-cooked meals that fill the house with incredible aromas. These maple mustard glazed short ribs have become my go-to comfort dish, perfect for cozy weekends when I want something special without too much fuss.

Ingredients

• About 3 pounds of beef short ribs
• A good glug of olive oil (about 2 tablespoons)
• One large yellow onion, chopped
• A couple of garlic cloves, minced
• Half a cup of pure maple syrup
• A quarter cup of Dijon mustard
• Two tablespoons of apple cider vinegar
• One cup of beef broth
• A sprinkle of salt and freshly ground black pepper

Instructions

1. Preheat your oven to 325°F.
2. Season all sides of the short ribs generously with salt and pepper.
3. Heat the olive oil in a large, oven-safe Dutch oven over medium-high heat until it shimmers.
4. Sear the short ribs in batches until deeply browned on all sides, about 3-4 minutes per side. Tip: Don’t crowd the pot, or they’ll steam instead of sear.
5. Transfer the seared ribs to a plate and set aside.
6. Add the chopped onion to the same pot and cook, stirring occasionally, until softened and translucent, about 5 minutes.
7. Stir in the minced garlic and cook for just 1 minute until fragrant.
8. Whisk together the maple syrup, Dijon mustard, and apple cider vinegar in a small bowl until smooth.
9. Pour the maple mustard mixture into the pot with the onions and garlic, scraping up any browned bits from the bottom.
10. Pour in the beef broth and bring the liquid to a simmer.
11. Return the seared short ribs and any accumulated juices to the pot, nestling them into the liquid.
12. Cover the pot with a tight-fitting lid and transfer it to the preheated oven.
13. Braise for 2.5 to 3 hours, until the meat is fork-tender and easily pulls away from the bone. Tip: Check halfway through; if the liquid seems low, add a splash more broth.
14. Carefully remove the pot from the oven and transfer the short ribs to a serving platter.
15. Skim the excess fat from the surface of the cooking liquid in the pot. Tip: Let the liquid sit for a minute; the fat will rise to the top for easy removal.
16. Simmer the remaining sauce on the stovetop over medium heat for 5-10 minutes until it thickens slightly.
17. Spoon the thickened glaze over the short ribs before serving.

Nothing beats the way the rich, savory meat just falls apart at the touch of a fork, coated in that sweet and tangy glaze. I love serving these ribs over a creamy polenta that soaks up all the incredible sauce, making for the most satisfying bite.

Cranberry Balsamic Short Ribs

Braising short ribs on a crisp autumn afternoon has become my favorite kitchen ritual—there’s something magical about how the aroma fills the house while these tough cuts transform into fork-tender perfection. This cranberry balsamic version came about when I found myself with leftover cranberry sauce after Thanksgiving, and the sweet-tangy combination with rich beef has become my go-to comfort food ever since. I love how the cranberries create this gorgeous glossy sauce that clings to every bite.

Ingredients

– About 3 pounds of beef short ribs
– A good glug of olive oil (about 2 tablespoons)
– 1 large yellow onion, roughly chopped
– 3 cloves of garlic, smashed
– 1 cup of beef broth
– ½ cup of balsamic vinegar
– 1 cup of whole cranberry sauce
– A couple of fresh thyme sprigs
– 1 bay leaf
– Salt and freshly ground black pepper

Instructions

1. Preheat your oven to 325°F.
2. Pat the short ribs completely dry with paper towels—this helps them sear beautifully instead of steaming.
3. Season all sides of the short ribs generously with salt and pepper.
4. Heat olive oil in a large Dutch oven over medium-high heat until it shimmers.
5. Sear the short ribs in batches, about 3-4 minutes per side, until they develop a deep brown crust.
6. Transfer the seared ribs to a plate, leaving the drippings in the pot.
7. Add the chopped onion to the pot and cook for about 5 minutes until softened and lightly browned.
8. Toss in the smashed garlic and cook for just 1 minute until fragrant.
9. Pour in the balsamic vinegar to deglaze the pot, scraping up all those browned bits from the bottom—that’s where so much flavor lives!
10. Stir in the cranberry sauce until it melts into the liquid.
11. Add the beef broth, thyme sprigs, and bay leaf.
12. Return the short ribs to the pot, nestling them into the liquid.
13. Bring everything to a gentle simmer, then cover tightly with a lid.
14. Transfer the covered pot to the preheated oven and braise for 2.5 to 3 hours until the meat pulls apart easily with a fork.
15. Carefully remove the pot from the oven and transfer the short ribs to a serving platter.
16. Skim any excess fat from the surface of the sauce.
17. Simmer the sauce uncovered over medium heat for 10-15 minutes until it thickens to a gravy-like consistency.

Just look at that glossy, burgundy-colored sauce clinging to the fall-apart tender meat—the cranberries create this beautiful balance where the sweetness cuts through the richness while the balsamic adds sophisticated tang. I love serving these over creamy polenta to soak up every drop of that incredible sauce, though mashed potatoes work just as wonderfully for a truly comforting meal.

Conclusion

Overwhelmed by choice? This collection proves thin-sliced short ribs are incredibly versatile—from quick weeknight meals to impressive weekend feasts. We hope you found inspiration! Try a recipe that calls to you, then share your favorite in the comments below. Loved this roundup? Help a fellow cook out by pinning it to your Pinterest board for later. Happy cooking!