One of my favorite holiday traditions is the annual dinner party we host for the same group of friends in the week leading up to Christmas. There is something about that moment that feels magical. Since I’m more interested in kicking back with my friends than standing by the stove all night, I rely on a few side dishes that feel special enough for the holidays but can be made ahead of time. These are recipes that lend themselves to cooking for a large crowd. Of the various dishes I’ve made over the years, this sweet and spicy braised rib recipe has been almost forever on my menu.
The end of the holiday season, just before we reach full family time, allows for great celebrations. Every year, we all bring our A-game and show up ready to let our hair down and crack open a bottle of bubbly. What better way to add to the party than to cook a delicious meal to feed your entire crowd?
Why I Love This Braised Short Rib Recipe
First, short ribs are a great cut of meat done by serving the crowd. They allow you to skip a large hunk of roast on the table. Instead, they are already divided into individual portions that can easily be placed on a plate, ready to eat. They also have a luxurious, rich texture that feels perfect for the holidays. I like to serve these easy short ribs with something creamy on the side. Good options include mashed sweet potatoes, polenta, or cauliflower mash. Each dipping short rib sauce. The result is a delicious, red wine-infused flavor in every bite.
Tips for Making Short Ribs in the Front
Perhaps the best thing about this sweet and spicy braised shortbread recipe is that it can be made almost entirely in advance. Best if made the day before! The flavors deepen over several hours. When it’s time to eat, all that’s left to do is warm them gently on the stove.
A Perfect Cut of Braised Short Ribs
I have my butcher cut the “flanken-style” beef short ribs into two-inch pieces. That way, there are no other reservations I can make at home before seasoning and roasting. Usually, I split two pieces per person, give or take based on their appetite. You’ll love this easy braised short rib recipe that requires little more than chopping up some vegetables and throwing them all in the pot. The result is delicious, fall-off-the-bone tender, and destined to be the keeper of all your holiday gatherings.
How to Serve
As delicious as these short ribs come out of the oven, it’s the chimichurri that takes them over the top. I whip up a batch of this sauce all the time and keep it in the fridge to drizzle over meat, fish, and pasta. Made with cilantro, parsley, garlic, and vinegar, it has that acidic punch that keeps the whole dish from feeling heavy.
And, since we eat with our eyes first, I like to add a few garnishes that bring color, flavor, and freshness. Just before serving, I tear the fresh herbs over the top, then scatter them over the thinly sliced ​​red onion and lemon wedges.
Happy holiday cooking!
Explanation
Meet your new favorite dinner to feed a crowd. The best part is that you can make it in advance.
For the short ribs:
- 4 pounds bone-in “flanken-style” beef short ribs, cut crosswise into 2-inch pieces
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil
- 2 medium onion, chopped
- 5 medium carrots, peeled, cut 2-inch pieces
- 2 celery stalks, chopped
- 2 tablespoons all-purpose flour (leave out or use 1 tablespoon corn-starch to keep this gluten-free)
- 1 tablespoon tomato paste
- 1 a bottle of dry red wine
- Several sprigs of parsley and thyme, and some for serving
- 1 head of garlic, halved
- 2 lemon
- 2 tablespoons brown sugar
- 2 cups beef broth
- 1/4 cup coconut aminos or low-sodium soy sauce
- Garnish: flat-leaf parsley, sliced ​​red onion, and chimichurri sauce (recipe below)
Of course Chimichurri Sauce:
- 1 mix in fresh cilantro, leaves and stems
- 1/2 mix in fresh parsley, leaves and stems
- 2 tablespoons fresh oregano, leaves only
- 1 teaspoon paprika
- 1 shallot, peeled and divided
- 1 clove of garlic, peeled
- 2 tablespoons red wine vinegar
- 1/3 cup extra-virgin olive oil
- kosher salt and freshly ground black pepper
For the short ribs:
- Preheat oven to 350 F. Heat oil in a large Dutch oven over medium-high. Season the short ribs with salt and pepper, then sear for about 3 minutes on each side. You may need to do this in two batches to get an even layer. Transfer the short ribs to a plate, and pour more oil into the Dutch oven.
- Add onions, carrots, and celery to the pot and cook over medium heat, stirring frequently, until the onions are red, about five minutes. Add the flour and tomato paste, and stir for about three minutes. Add the wine (I like to keep a glass for myself while I cook!) and add the short ribs with any accumulated juices. Boil; reduce heat to medium and simmer for about 15 minutes. Put the brown sugar, beef broth, and coconut aminos in a pot, then add the herbs, garlic, and the zest of one lemon. Mix everything and bring to a boil. Cover the pot, and transfer to the oven.
- Cook until the short ribs are tender, 2-2½ hours, then transfer to a serving platter and garnish with lemon zest, red onion, and fresh parsley. Season the sauce to taste with salt and pepper, and serve the chimichurri on the side. Serve with something creamy (like mashed potatoes or polenta) and spoon the sauce over it all. Serve, eat, and enjoy!
Of course Chimichurri Sauce:
- Mix everything in a blender. I like to blend until smooth but where you can still see the fine herbs. Pour over sweet potatoes, steak, chicken, fish, salad, or anything else you can think of. Very nice!
- Preparation Time: 45 minutes
- Cooking Time: 180 minutes