Contest-Winning Braised Short Ribs

What should you look for when buying short ribs?

Short ribs are taken from the lower section of the rib called the plate rib, just beneath the ribeye area. There are two basic styles of short ribs: flanken-cut (cut across the ribs, so there are multiple small ribs per piece) and English (cut lengthwise, so there is one long rib bone per piece). Whether you go for flanken-cut or English, look for particularly meaty ribs. There should be at least 1 inch of meat above the bone, that's visibly marbled with fat. The cap of fat on top of the meat should be thin, or already trimmed away. Bone-in beef short ribs are usually more expensive than boneless because they come from the plate, or front belly, and have more fat than a boneless short rib. Bone-in ribs also have the benefit of the marrow, which gives a real flavor boost in wet, low-temperature cooking methods, like braising. Find more butcher counter tips on how to get the best meat.

What do you serve with braised short ribs?

This recipe produces a rich, plentiful sauce that just demands a side that will soak it up. Try classic mashed potatoes, creamy polenta, or spaetzle dumplings. For the vegetable component, add something that will give you a burst of color on the plate—like carrots or peas—and a light green salad to balance out the heartiness of the main dish.

Can you make braised short ribs ahead of time?

You can make braised short ribs ahead of time and reheat them the next day. They also freeze well in an airtight container or storage bag for up to 2 months. To use, let them thaw in the refrigerator, then reheat on the stovetop over medium-low heat. If necessary, add a little bit of beef broth to the sauce to get the right consistency. Looking for more fabulous slow-cooker beef recipes? We've got you covered!

—Hazel Wheaton, Taste of Home Book Editor