As the aroma of slow-cooked short ribs wafts through your kitchen, you can’t help but feel a sense of satisfaction knowing that you’ll have enough leftovers to create a whole new meal. But what do you do with those tender, fall-off-the-bone ribs once they’ve cooled? The possibilities are endless! From classic comfort foods like shepherd’s pie and chili, to international-inspired dishes like ramen and empanadas, we’re sharing 19 creative leftover short rib recipes that will take your meal prep game to the next level. Whether you’re in the mood for a hearty breakfast burrito or a savory flatbread, these ideas will have you wondering how you ever lived without them.
Short Rib Tacos with Pickled Onions
This recipe combines tender short ribs with the tangy crunch of pickled onions, all wrapped up in a warm taco shell.
Ingredients:
– 1 pound beef short ribs
– 1/4 cup lard or vegetable oil
– 2 tablespoons chili powder
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 8-10 corn tortillas
– Pickled onions (see below for recipe)
– Optional toppings: diced radishes, sliced avocado, sour cream, cilantro
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven or heavy pot, heat the lard or oil over medium-high.
3. Add the short ribs and cook until browned on all sides, about 5 minutes.
4. Add the chili powder, cumin, smoked paprika, salt, and pepper. Cook for 1 minute.
5. Cover the pot with a lid and transfer to the preheated oven. Braise for 2-3 hours or overnight.
6. Assemble tacos by placing a few short ribs on each tortilla, topped with pickled onions and any desired toppings.
Pickled Onions:
– 1 large red onion, thinly sliced
– 1/4 cup lime juice
– 1/4 cup water
– Salt to taste
Combine all ingredients in a bowl. Let sit for at least 30 minutes before using.
Leftover Short Rib Hash with Fried Eggs
Transform last night’s leftover short ribs into a satisfying breakfast or brunch dish. This hearty hash is perfect for using up any remaining meat, and the crispy fried eggs add a delightful textural contrast.
Ingredients:
– 2 cups leftover braised short ribs, shredded
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 cup frozen peas and carrots
– 2 tablespoons butter
– Salt and pepper to taste
– 4 eggs
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, melt 1 tablespoon of butter over medium heat. Add the onion and cook until translucent, about 5 minutes.
3. Add the garlic and cook for an additional minute.
4. Stir in the shredded short ribs, peas and carrots, salt, and pepper. Cook until heated through, about 2-3 minutes.
5. Meanwhile, fry the eggs in a separate skillet with the remaining butter until the whites are set and the yolks are cooked to desired doneness.
6. Serve the short rib hash topped with fried eggs.
Cooking Time: 15-20 minutes
Short Rib Shepherd’s Pie with Mashed Potatoes
This hearty, comforting dish combines tender short ribs, rich beef broth, and creamy mashed potatoes for a satisfying meal perfect for cold winter nights.
Ingredients:
– 2 pounds beef short ribs
– 1 tablespoon olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 cup beef broth
– 1 cup red wine (optional)
– 2 tablespoons tomato paste
– 2 cups mashed potatoes
– Salt and pepper to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. Heat oil in a large Dutch oven over medium-high heat. Brown short ribs, then remove from pot.
3. Add onion and garlic; cook until softened.
4. Add broth, wine (if using), tomato paste, and browned short ribs. Bring to a boil, then cover and transfer to the preheated oven.
5. Braise for 2-1/2 hours or until meat is tender.
6. Meanwhile, prepare mashed potatoes according to package instructions.
7. Serve short ribs over mashed potatoes.
Cooking Time: 2-3 hours (including braising time)
Short Rib Stuffed Bell Peppers
A hearty and flavorful dish that combines the richness of short ribs with the sweetness of bell peppers.
Ingredients:
– 4 boneless beef short ribs, cut into 1-inch pieces
– 2 large bell peppers, any color
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup cooked rice
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Cooking spray or oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook the short ribs over medium-high heat until browned on all sides, about 5 minutes. Remove from heat.
3. Stuff each bell pepper with cooked rice, chopped onion, and minced garlic.
4. Place the stuffed peppers in a baking dish and top each with a piece of short rib.
5. Sprinkle smoked paprika and season with salt and pepper to taste.
6. Drizzle with cooking spray or oil and cover with aluminum foil.
7. Bake for 25-30 minutes, or until bell peppers are tender and filling is hot.
Cooking Time: 30-35 minutes
Short Rib and Cheese Quesadillas
Savory short ribs and melted cheese come together in these gooey, flavorful quesadillas that are perfect for a quick weeknight dinner.
Ingredients:
– 1 pound beef short ribs
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup shredded cheddar cheese
– 4 large tortillas
– Salt and pepper to taste
– Optional toppings: sour cream, salsa, avocado
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, heat the olive oil over medium-high. Add the short ribs and cook until browned, about 5 minutes.
3. Add the onion and garlic to the skillet and cook until the onion is translucent.
4. Place the tortillas in a single layer on a baking sheet. Spoon the short rib mixture onto half of each tortilla, followed by shredded cheese.
5. Fold the tortillas in half to enclose the filling. Bake for 10-12 minutes or until the cheese is melted and the tortillas are crispy.
6. Serve warm with your desired toppings.
Cooking Time: 15-18 minutes
Short Rib Fried Rice with Vegetables
This hearty one-pot dish combines tender short ribs with a flavorful medley of vegetables and savory fried rice.
Ingredients:
– 1 lb beef short ribs
– 2 cups cooked rice (preferably day-old)
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (e.g., peas, carrots, corn)
– 2 teaspoons soy sauce
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the short ribs and cook until browned on all sides, about 5 minutes. Remove from the pan and set aside.
3. Add the diced onion and minced garlic to the same pan; cook until the onion is translucent.
4. Add the mixed vegetables, cooked rice, soy sauce, salt, and pepper. Stir-fry for about 2-3 minutes, breaking up any clumps with a spatula.
5. Return the short ribs to the pan and stir-fry for an additional minute, ensuring everything is well combined.
6. Serve hot, garnished with chopped scallions if desired.
Cooking Time: 20-25 minutes
Short Rib and Potato Empanadas
A flavorful twist on traditional empanadas, these Short Rib and Potato Empanadas combine tender beef with creamy potatoes wrapped in a crispy pastry.
Ingredients:
– 1 package of puff pastry, thawed
– 1 pound short ribs, cut into small pieces
– 2 medium-sized potatoes, peeled and diced
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup beef broth
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Egg, beaten (for brushing pastry)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, cook the short ribs and onion over medium-high heat until browned, about 5 minutes.
3. Add garlic, beef broth, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer for 1 hour or until meat is tender.
4. Roll out puff pastry on a floured surface to a thickness of about 1/8 inch.
5. Place a spoonful of the short rib mixture onto one half of the pastry, leaving a 1/2 inch border around edges. Top with diced potatoes.
6. Brush edges with beaten egg and fold other half of pastry over filling to form a triangle or square shape.
7. Brush tops with beaten egg and bake for 20-25 minutes or until golden brown.
Cooking Time: 40-45 minutes
Short Rib Ramen with Soft-Boiled Eggs
A rich and comforting bowl of Japanese-inspired goodness, Short Rib Ramen with Soft-Boiled Eggs is a perfect meal for a chilly evening. This recipe combines the tender fall-apart texture of short ribs with the creamy richness of soft-boiled eggs, all wrapped up in a savory ramen broth.
Ingredients:
– 1 pound beef short ribs
– 4 cups chicken or pork broth
– 2 tablespoons soy sauce
– 2 tablespoons sake (or dry white wine)
– 2 tablespoons brown sugar
– 1 tablespoon grated ginger
– 2 cloves garlic, minced
– 8 ounces ramen noodles
– 2 soft-boiled eggs
– Green onions and sesame seeds for garnish
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven, brown the short ribs in a little oil over medium-high heat.
3. Add broth, soy sauce, sake, sugar, ginger, and garlic. Bring to a boil, then cover and transfer to the preheated oven.
4. Simmer for 2-1/2 hours, or until the meat is tender.
5. Cook ramen noodles according to package instructions.
6. Slice the short ribs into thin strips.
7. Serve the short ribs over cooked ramen noodles with soft-boiled eggs on top. Garnish with green onions and sesame seeds.
Cooking Time: 2-1/2 hours
Short Rib and Mushroom Risotto
Transform tender short ribs and earthy mushrooms into a rich and creamy risotto, perfect for a cozy dinner.
Ingredients:
– 1 pound beef short ribs
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– Salt and pepper, to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Preheat oven to 300°F (150°C).
2. Season short ribs with salt and pepper.
3. In a large Dutch oven, brown short ribs in olive oil over medium-high heat. Remove from pot.
4. Add onion and garlic; cook until softened. Add mushrooms; cook until they release their liquid and start to brown.
5. Add Arborio rice; cook for 1-2 minutes, stirring constantly.
6. Add warmed broth, 1/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
7. Return short ribs to pot; cover and transfer to preheated oven. Braise for 2 hours, or until meat is tender.
8. Serve risotto hot, topped with grated Parmesan cheese if desired.
Cooking Time: 2 hours, including browning and braising time
Short Rib Breakfast Burritos
Start your day with a flavorful twist on traditional breakfast burritos, featuring tender short ribs and scrambled eggs wrapped in a crispy tortilla.
Ingredients:
– 1 pound beef short ribs
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 4 large eggs
– 4 tortillas (flour or whole wheat)
– Shredded cheese (Cheddar or Monterey Jack), optional
Instructions:
1. Preheat oven to 300°F (150°C).
2. Season short ribs with cumin, paprika, salt, and pepper.
3. Heat olive oil in a large skillet over medium-high heat. Sear short ribs until browned on all sides, about 5 minutes. Transfer to a baking dish.
4. In the same skillet, add diced onion and cook until translucent. Crack in eggs and scramble until cooked through.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble burritos by placing scrambled eggs, short ribs, and shredded cheese (if using) onto the tortilla.
Cooking Time: 25 minutes (including prep time)
Short Rib and Caramelized Onion Flatbread
A rich and savory flatbread recipe that combines tender short ribs with sweet caramelized onions, all wrapped up in a crispy flatbread crust.
Ingredients:
– 1 pound beef short ribs
– 2 large onions, thinly sliced
– 2 tablespoons olive oil
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup water
– 1 tablespoon honey
– 2 cups all-purpose flour
– 1/2 teaspoon active dry yeast
– 1/4 cup warm water
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, cook short ribs in olive oil over medium-high heat until browned, about 5 minutes.
3. Add sliced onions and cook until caramelized, stirring occasionally, about 20-25 minutes.
4. In a separate bowl, combine flour, yeast, and warm water to form dough.
5. Roll out dough into a flat circle, about 1/8 inch thick.
6. Top with cooked short ribs and onions, then fold dough in half to enclose filling.
7. Brush edges with water and bake for 15-20 minutes, or until crust is golden brown.
Cooking Time: 35-40 minutes
Short Rib Chili with Beans
This recipe is a comforting, slow-cooked chili that’s perfect for a cold winter’s night. Tender short ribs and creamy beans are simmered in a rich tomato-based broth, making it a satisfying meal for the whole family.
Ingredients:
– 2 pounds beef short ribs
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 cup beef broth
– 1 teaspoon chili powder
– 1/2 teaspoon ground cumin
– Salt and pepper, to taste
– Optional: jalapeños or hot sauce for added heat
Instructions:
1. Preheat oven to 300°F (150°C).
2. Brown the short ribs in a large Dutch oven over medium-high heat, then set aside.
3. Add onion and garlic; cook until softened, about 5 minutes.
4. Add diced tomatoes, beans, beef broth, chili powder, cumin, salt, and pepper. Stir to combine.
5. Return the short ribs to the pot and cover with a lid.
6. Transfer to the preheated oven and braise for 2-1/2 hours or until meat is tender.
7. Serve hot, garnished with chopped fresh cilantro if desired.
Cooking Time: 2-1/2 hours
Short Rib and Cabbage Stir-Fry
A hearty and flavorful stir-fry dish that combines the tender texture of short ribs with the crunch of cabbage, all in one quick and easy meal.
Ingredients:
– 1 pound beef short ribs
– 2 cups thinly sliced cabbage
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 teaspoon oyster sauce (optional)
– Salt and pepper to taste
Instructions:
1. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
2. Add the short ribs and cook until browned on all sides, about 3-4 minutes per side. Remove from pan and set aside.
3. In the same pan, add the remaining 1 tablespoon of oil, onion, and garlic. Cook until the onion is translucent, about 2-3 minutes.
4. Add the cabbage to the pan and cook until it starts to soften, about 2-3 minutes.
5. Return the short ribs to the pan and stir in soy sauce and oyster sauce (if using). Season with salt and pepper to taste.
6. Cook for an additional 1-2 minutes or until the flavors have melded together.
7. Serve hot over rice or noodles.
Cooking Time: 15-20 minutes
Short Rib and Polenta Casserole
Savor the rich flavors of tender short ribs slow-cooked in a creamy polenta casserole, perfect for a cozy dinner or special occasion.
Ingredients:
– 2 lbs beef short ribs
– 1 cup polenta
– 4 cups chicken broth
– 2 tbsp olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tsp dried thyme
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 325°F.
2. In a large Dutch oven or heavy pot, heat the olive oil over medium-high. Brown the short ribs on all sides, about 5 minutes per side. Remove from pot and set aside.
3. Add chopped onion to pot and cook until softened, about 5 minutes. Add garlic and cook for an additional minute.
4. Stir in polenta, chicken broth, thyme, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes or until thickened.
5. Arrange short ribs on top of the polenta mixture. Cover pot with a lid or foil and transfer to the preheated oven.
6. Braise for 2-3 hours or until short ribs are tender. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 2-3 hours
Short Rib and Spinach Stuffed Shells
A hearty twist on classic stuffed shells, this recipe combines the rich flavors of braised short ribs with wilted spinach and creamy ricotta cheese.
Ingredients:
– 12 jumbo pasta shells
– 1 pound beef short ribs
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup frozen spinach, thawed and drained
– 1 cup ricotta cheese
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cook pasta shells according to package instructions. Drain and set aside.
3. In a large skillet, brown short ribs in olive oil over medium-high heat. Remove from heat and set aside.
4. In the same skillet, cook chopped onion and minced garlic until softened. Add spinach and cook until wilted. Season with salt and pepper to taste.
5. In a mixing bowl, combine cooked short ribs, ricotta cheese, Parmesan cheese, and chopped parsley (if using).
6. Stuff each pasta shell with the short rib mixture, placing seam-side down in a baking dish. Cover with foil and bake for 25 minutes.
7. Remove foil and continue baking for an additional 10-15 minutes, or until shells are golden brown.
Cooking Time: 35-40 minutes
Short Rib and Barley Soup
This classic soup recipe is a comforting blend of tender short ribs, creamy barley, and rich beef broth. Perfect for a chilly evening or a satisfying lunch.
Ingredients:
– 1 pound beef short ribs
– 2 cups beef broth
– 1 cup pearled barley
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 carrot, peeled and chopped
– 1 celery stalk, chopped
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven or pot, brown the short ribs over medium-high heat.
3. Add the onion, garlic, carrot, celery, and thyme. Cook until the vegetables are tender, about 10 minutes.
4. Add the beef broth and bring to a boil.
5. Transfer the pot to the preheated oven and braise for 2-1/2 hours or until the meat is tender.
6. Remove from the oven and stir in the pearl barley. Simmer for an additional 30 minutes or until the barley is cooked.
7. Season with salt and pepper to taste.
Cooking Time: 3-1/2 hours
Short Rib and Avocado Salad
A flavorful and refreshing twist on traditional salads, this recipe combines tender short ribs with creamy avocado and crunchy greens.
Ingredients:
– 1 pound beef short ribs
– 2 ripe avocados, diced
– 4 cups mixed greens (arugula, spinach, etc.)
– 1/2 cup red onion, thinly sliced
– 1/4 cup crumbled feta cheese
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. Season short ribs with salt and pepper. Brown in a skillet over medium-high heat, then transfer to a baking dish.
3. Roast short ribs for 2-3 hours, or until tender and falling apart.
4. Meanwhile, combine mixed greens, red onion, and feta cheese on a large plate.
5. Slice cooked short ribs into thin strips and add to the salad.
6. Drizzle with olive oil and lemon juice; toss to combine.
7. Top with diced avocado and serve immediately.
Cooking Time: 2-3 hours (short rib roasting), 10 minutes (assembly)
Short Rib and Gouda Grilled Cheese
Elevate your grilled cheese game with the rich flavors of braised short ribs and creamy Gouda.
Ingredients:
– 2 tablespoons olive oil
– 1 pound beef short ribs
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup beef broth
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– 2 slices Gouda cheese
– 2 slices bread (white or whole wheat)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a small bowl, whisk together olive oil, garlic, and thyme. Brush mixture on both sides of short ribs.
3. Grill short ribs for 4-5 minutes per side, or until tender and caramelized. Let rest before slicing into thin strips.
4. Butter one side of each bread slice. Place one slice, butter-side down, in the grill pan.
5. Top with a few slices of short rib, a sprinkle of Gouda cheese, and another bread slice (butter-side up).
6. Grill for 2-3 minutes or until cheese is melted and bread is toasted.
7. Flip sandwich over and cook an additional 2-3 minutes.
Cooking Time: 15-20 minutes
Short Rib and Sweet Potato Mash Bowl
A hearty and comforting bowl that combines the rich flavors of short ribs with the natural sweetness of sweet potatoes, perfect for a cozy night in.
Ingredients:
– 2 pounds beef short ribs
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 cup beef broth
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– 2 large sweet potatoes, peeled and cubed
– 2 tablespoons butter
– Salt, to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a Dutch oven or heavy pot, brown the short ribs over medium-high heat, then add the onion, garlic, beef broth, tomato paste, and thyme. Bring to a boil, then cover and transfer to the preheated oven.
3. Braise for 2-1/2 hours, or until the meat is tender and falls apart easily.
4. Meanwhile, boil the sweet potatoes in salted water until tender, about 15-20 minutes.
5. Drain the sweet potatoes and mash with butter and salt to taste.
6. Serve the short ribs over the mashed sweet potatoes.
Cooking Time: 2-1/2 hours (braising time) + 15-20 minutes (sweet potato cooking)
Summary
Get creative with your leftover short ribs! This article showcases 19 delicious and savory recipes that will transform yesterday’s dinner into today’s lunch or dinner. From tacos to hash, pies to empanadas, and even quesadillas and risotto, there’s something for everyone. Whether you’re in the mood for a comforting breakfast burrito or a hearty soup, these short rib recipes are sure to inspire your next meal. With so many options, you’ll never have to worry about leftovers going to waste again!
