One of my favorite holiday traditions hands DOWN is the annual dinner party we host for the same group of friends in the week leading up to Christmas. There’s something about that time that feels magical. Since I’m more interested in kicking back with my friends than standing around the stove all night, I’ve come to rely on a few standby recipes that feel special enough for the holidays but can be made entirely in advance. These are recipes that lend themselves to large-batch cooking for a crowd. Of the various dishes I’ve made through the years, it’s this sweet and spicy braised short rib recipe that’s become a near-permanent fixture on my menu.
The tail-end of the holiday season, just before it crescendos into full-on family time, lends itself to major festivity. Every year, we all bring our A-game and show up ready to let our hair down and pop open a bottle of bubbly. What better way to add to the celebration than by cooking up an exquisite meal that serves your whole crowd?
Why I Love This Braised Short Rib Recipe
For starters, short ribs are a cut of meat that feels made for serving a crowd. They allow you skip the big hunk of roast at the table. Instead, they’re already divided into individual portions that can easily be scooped onto a plate, ready to eat. They’re also luxuriously tender, with a richness that feels perfect for the holidays. I love to serve these easy short ribs with something creamy on the side. Good options include mashed sweet potatoes, polenta, or cauliflower mash. Each soaks up the short ribs’ velvety sauce. The end result is a delicious, red wine-infused flavor in every bite.
Tips for Making Short Ribs in Advance
Perhaps the best thing about this sweet and spicy braised short rib recipe is that it can be made almost completely in advance. It’s at its very best when made the day before! The flavors deepen over a few hours. When it’s time to eat, all that’s left to do is gently rewarm them on the stovetop.
The Perfect Cut for Braised Short Ribs
I ask my butcher to cut bone-in “flanken-style” beef short ribs into two-inch pieces. That way, there’s no additional butchering for me to do at home before seasoning and searing. Generally, I portion two pieces per person, give or take based on their appetite. You’ll love this easy braised short rib method that requires little more than chopping some veggies and throwing it all in the pot. The end result is so flavorful, fall-off-the-bone tender, and destined to become a keeper for all your holiday gatherings.
How to Serve
As delicious as these short ribs are straight 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 for drizzling over meats, fish, and even pasta. Made with cilantro, parsley, garlic, and vinegar, it has that acidic punch that keeps the entire dish from feeling heavy.
And, since we eat with our eyes first, I love adding a few garnishes that bring color, flavor, and freshness. Just before serving, I tear more fresh herbs over the top, then scatter on some paper-thin red onion and lemon zest.
Happy holiday cooking!
Description
Meet your new favorite holiday dinner to serve a crowd. The best part is that you can make it totally 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 onions, chopped
- 5 medium carrots, peeled, cut into 2-inch pieces
- 2 celery stalks, sliced
- 2 tablespoons all-purpose flour (omit or use 1 tablespoon corn-starch to keep this gluten-free)
- 1 tablespoon tomato paste
- 1 bottle dry red wine
- Several sprigs parsley and thyme, plus more for serving
- 1 head of garlic, halved crosswise
- 2 lemons
- 2 tablespoons brown sugar
- 2 cups beef broth
- 1/4 cup coconut aminos or low-sodium soy sauce
- For garnish: flat-leaf parsley, sliced red onion, and chimichurri sauce (recipe below)
For the Chimichurri Sauce:
- 1 bunch fresh cilantro, leaves and stems
- 1/2 bunch fresh flat-leaf parsley, leaves and stems
- 2 tablespoons fresh oregano, leaves only
- 1 teaspoon paprika
- 1 shallot, peeled and halved
- 1 garlic clove, 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 short ribs with salt and pepper, then sear for about 3 minutes on each side. You may have to do this in two batches to do it in an even layer. Transfer short ribs to plate, and then pour off most of the fat from the Dutch oven.
- Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste, and stir for about 3 minutes. Stir in wine (I like to save a glass for myself to sip while I cook!) then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer for about 15 minutes. Add brown sugar, beef broth, and coconut aminos to the pot, then add herbs, garlic, and the peel of one of the lemons. Stir it all together and bring to a boil. Cover the pot, then transfer to oven.
- Cook until short ribs are tender, 2–2½ hours, then transfer to a platter and garnish with lemon zest, red onion, and more fresh parsley. Season sauce to taste with salt and pepper, and serve chimichurri on the side. Serve with something creamy (like mashed potatoes or polenta) and spoon the sauce over everything. Serve, eat, and, enjoy!
For the Chimichurri Sauce:
- Combine everything in a blender. I like to blend just until smooth but where you can still see pretty flecks of herbs. Pour over sweet potatoes, steak, chicken, fish, salad, or pretty much anything else you can think of. It’s so good!
- Prep Time: 45 minutes
- Cook Time: 180 minutes