One of my favorite holiday traditions is definitely the annual dinner party I host with the same group of friends in the week leading up to Christmas. There’s something magical about that time. Since I’m more interested in relaxing with friends than standing around the stove all night, I like to rely on some standby recipes that make the holidays feel special enough and can be made entirely in advance. It has become. These recipes are great for cooking in bulk for a crowd. Of all the different dishes I’ve made over the years, the one that has become a near-permanent fixture on my menu is this sweet and spicy braised short ribs recipe.
At the end of the holiday season, just before we get into full-fledged family time, there’s a lot of festivities. Every year, we all show up with our A-game, hair down and ready to open a bottle of bubbly. There’s no better way to spice up your celebrations than by cooking a delicious meal to serve a crowd.
Why I love this braised short ribs recipe
First of all, short ribs are a cut of meat that is meant to be served to a large number of people. It saves you the big chunks of roast on the table. Instead, it’s already divided into individual portions so you can easily scoop it onto a plate and eat it right away. Luxuriously soft and rich, it’s perfect for the holiday season. I love serving these easy short ribs with something creamy. Try mashed sweet potatoes, polenta, or cauliflower mash. Each soaks up the short rib’s velvety sauce. The result is a delicious flavor with a hint of red wine in every sip.
Tips for making short ribs ahead of time
Perhaps the best thing about this sweet and spicy braised short ribs recipe is that it can almost be made ahead of time. It’s best if you make it the day before! The flavor deepens over several hours. When it’s time to eat, just warm it up gently on the stove.
The perfect cut for braised short ribs
I ask the butcher to cut bone-in “Frankenstyle” beef ribs into 2-inch pieces. That way you won’t have to do any additional meat processing at home before seasoning or searing. Usually I give or take 2 pieces per person depending on their appetite. You’ll love this easy way to make braised short ribs, all you have to do is cut up a few veggies and throw everything into the pot. The result is super flavorful, fall-off-the-bone tender, and sure to be a keeper at any holiday gathering.
How to enjoy
Short ribs are delicious straight out of the oven, but chimichurri is even better. I always make a big batch of this sauce and store it in the fridge to drizzle over meat, fish, or even pasta. Made with coriander, parsley, garlic, and vinegar, it packs a tart punch that keeps the whole dish from feeling heavy.
And since we eat with our eyes first, we love adding some garnishes that bring color, flavor, and freshness. Just before serving, I tore some more fresh herbs on top and sprinkled with paper-thin red onion and lemon zest.
Have fun holiday cooking!
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explanation
Find your new favorite holiday dinner to serve to a crowd. The best part is that it can be made completely ahead of time.
For short ribs:
4 lb Bone-in “Frankenstyle” 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 carrot, peeled and cut 2-inch pieces
2 celery stalk, sliced
2 tablespoons All-purpose flour (omit or use) 1 tablespoon (Uses cornstarch to keep it gluten-free)
1 tablespoon tomato paste
1 Bottle of dry red wine Parsley and a few sprigs of thyme, plus for garnishing
1 head of garlic, cut in half crosswise
2 lemon
2 tablespoons brown sugar
2 cup beef soup
1/4 cup Coconut aminos or low-sodium soy sauce For garnish: flat leaf parsley, sliced red onion, chimichurri sauce (recipe below)
For chimichurri sauce:
1 Bundle fresh coriander, leaves and stems
1/2 Bundle fresh flat-leaf parsley, leaves and stems
2 tablespoons Fresh oregano, leaves only
1 teaspoon paprika
1 shallot (peeled and halved)
1 peeled garlic
2 tablespoons red wine vinegar
1/3 cup Extra virgin olive oil, kosher salt, and freshly ground black pepper
For short ribs:
Preheat oven to 350°F. Heat the oil in a large Dutch oven over medium-high heat. Season the short ribs with salt and pepper and sear for 3 minutes on each side. You may need to do this in two batches to get even layers. Transfer the short ribs to a plate and drain most of the fat from the Dutch oven. Add the onions, carrots, and celery to the pot and cook over medium heat, stirring frequently, until the onions begin to brown, about 5 minutes. Add flour and tomato paste and stir for about 3 minutes. Add the wine, stir (I like to save a glass to drink while cooking!), and add the short ribs, along with any accumulated juices. Bring to a boil. Reduce heat to medium and simmer for about 15 minutes. Add the brown sugar, beef broth, and coconut aminos to the pot, then add the herbs, garlic, and lemon zest. Mix everything and bring to a boil. Cover the pot and transfer to the oven. Cook the short ribs until tender, 2 to 2 1/2 hours, then transfer to a platter and garnish with lemon zest, red onion, and fresh parsley. Season sauce with salt and pepper and serve with chimichurri. Serve with something creamy (like mashed potatoes or polenta) and spoon the sauce all over. Serve, eat, and enjoy!
For chimichurri sauce:
Mix everything in a blender. I like to blend it until it’s smooth, but you can still see nice flecks of herbs. Sprinkle it on sweet potatoes, steak, chicken, fish, salads, and anything else you can think of. It’s really good!
Preparation time: 45 minutesCooking time: 180 minutes