Korean Style Beef Short Ribs with Bok Choy

These Korean style beef short ribs with bok choy are savory with a hint of sweet and are super tender and succulent. 

Beef short ribs, on their own, are incredibly flavorful. Add an amazing sauce that evokes the flavors of Korean beef for an amazing dinner. 

Make Ahead Beef Stew

This Make Ahead Beef Stew is so rich and flavorful. The beef is browned and then simmered on the first day, and then refrigerated over night to more fully tenderize the meat. 

This make ahead beef stew is rich and flavorful. Plus, instead of chuck roast, the beef is boneless short ribs, my new obsession because they are so "beefy." 

Pub-Style Short Rib Burgers with Gorgonzola, Crispy Fried Shallots, and Secret Sauce

These pub-style short rib burgers with gorgonzola, crispy fried shallots, and secret sauce are thick, juicy, and meaty. 

The deal with this burger is not how much you can pile on it. It's more about the meat. First, each burger contains half a pound of beef. Second, the meat comes from short ribs, pretty much the most flavorful cut of beef there is (at least for me).

Port Braised Short Ribs (Instant Pot)

These port braised short ribs are a snap to make in the Instant Pot. They are beefy and fall off the bone tender. 

Beef short ribs are one of the most flavorful cuts of beef. They are amazing braised until they fall off the bone, and the meat is also delicious ground and added to burgers (the most flavorful burgers ever). 

Oklahoma Fried Onion Short Rib Burgers

Oklahoma Fried Onion Short Rib Burgers are created by smashing the ground beef into a mound of thinly sliced onions to create a burger infused with the flavors of crispy caramelized onions.

Evidently, fried onion burgers were invented in Oklahoma during the depression because beef was expensive and onions were cheap. They are kind of like a Smashburger, because you press the meat onto the onions and deeply brown both on a hot skillet.

Guajillo-Braised Beef Short Rib Tacos

These Guajillo-Braised Beef Short Rib Tacos are succulent, spicy, and so darn good!

 These short rib tacos are so beefy and drippy with the guajillo based sauce. If you are not careful, your hands, arms, and probably your clothes will show evidence that you enjoyed these tacos.

Beef Short Rib Enchiladas with Chiles and Tomatillo Sauce

These Beef Short Rib Enchiladas with Chiles and Tomatillo Sauce are loaded with flavor. The beef short ribs are simmered for almost three hours in a stock with chiles, garlic, red wine, and lots of thyme, giving the meat a deeply rich flavor.

These Beef Short Rib Enchiladas with Ancho and Hatch Chiles are made with flour tortillas rather than corn, and topped with a tomatillo and jalapeño sauce.

Pressure Cooker Asian-Style Boneless Short Ribs

These Pressure Cooker Asian-Style Boneless Short Ribs are so tender and intensely flavored. 

Beef short ribs are pretty much my new favorite cut of meat. They are so rich and flavorful, and are excellent braised or cooked in a slow cooker. They are just so "beefy!"

Slow Cooker Asian Beef Short Ribs

These slow cooker Asian beef short ribs were "melt-in-you-mouth" tender and flavorful. The beef ribs are braised in hoisin sauce, chicken broth, chili garlic sauce, and scallions. To finish these short ribs, just skim the fat from the resulting sauce, and pour the sauce over the ribs, serve with rice, and garnish with green onions. To separate the fat from the sauce, I really love this gadget.

This is the perfect easy slow cooker company dinner. If you have a rice cooker, it's even easier. The ribs are amazing fresh from the slow cooker, and just as good the next day. According to Mr. Kitchen, this dish is delicious. I would agree.

Slow Cooker Asian Beef Short Ribs

Ingredients

1/4 C chicken broth

3/4 C hoisin sauce

3 scallions, thinly sliced and the white parts separated and minced

2 T chili garlic sauce

1 T instant tapioca

5 pounds bone in short ribs, trimmed of fat and with the silver skin removed. 

Salt and pepper

Instructions

1. Combine the broth, hoisin sauce, the white parts of the scallions, garlic sauce, and tapioca. Add the mixture to a 6 to 7 quart slow cooker. 
2. Salt and pepper the trimmed short ribs and add them to the slow cooker so that the bones are vertical and the ribs are evenly nestled into the sauce. 
3. Cook on low 9 to 10 hours, or on high 6 to 7 hours. 
4. Remove the ribs from the slow cooker and place them on a serving platter. Tent with foil for at least 5 minutes. 
5. Skim the fat from the remaining sauce. 
6. Serve the ribs and sauce over rice and garnish with the green parts of the scallions. 

Slightly adapted from The Make Ahead Cook.