From Campbell's

BBQ Short Ribs

From Ladies' Home Journal

Put the beef, vegetables, and sauce ingredients in the slow cooker and let it do all the work. Right before dinner, just make the polenta and your meal is done.

Short Ribs with Cheesy Polenta

From Campbell's

The name says it all...short ribs become exceedingly tender when slow-cooked in a flavorful combination of French onion soup, ale, garlic, brown sugar and seasonings.

Melt-In-Your-Mouth Short Ribs

From Better Homes and Gardens

The slightly sweet grilling sauce gives a Texas twist to these back ribs. As is customary in the Lone Star State, most of the cooking is done before the sauce is slathered on. Be generous with the slathering, and be ready to serve more of the sauce on the side.

Grilled Texas-Style Beef Ribs

From The Food Channel

Long slow cooking in a hearty braising liquid transforms tough short ribs into succulent, tender falling-off-the-bone meat.

Braised Beef Short Ribs

From Swanson Broth & Stock

If you like short ribs (and who doesn't), then you've just got to try this recipe...Creole seasoning and dark beer ensure unbelievable flavor and meat that falls off the bone. They're outstanding!

Blackened New Orleans Braised Short Ribs

From Prego Italian Sauce

Looking for some comfort food? Try these fork-tender short ribs, that bake in a flavorful tomato based sauce until the meat practically falls off the bones.

Bistro-Style Short Ribs

From Better Homes and Gardens

This two-step cooking process ensures maximum tenderness and ultimate flavor. First, cook the short ribs in simmering water. Then, generously brush them with the zippy, chili-flavored sauce as they grill.

Tex-Mex Barbecued Beef Ribs

From Better Homes and Gardens

Habanero peppers and apricot preserves create a zesty sauce for these grilled beef short ribs.

Apricot-Habanero Short Ribs

From Fine Cooking Magazine

You'll be amazed at what a difference dry-aging makes: the dehydration concentrates the meat's flavor, making it mellower, yet beefier. But if you lack the time or inclination to dry-age the beef, you can skip that step. (Start with a 4 to 4-1/2-pound roast if not dry-aging.)

Dry-Aged Beef Rib Roast with a Mustard, Garlic & Thyme Crust

From Food & Wine

These tender short ribs are served in an intense broth made sweet with mirin and brown sugar and dark with soy sauce and sherry. "This is a variation of a Korean dish called kalbi tang," Sang Yoon says.

Braised Short Ribs with Daikon and Glass Noodles

From Food & Wine

Indian-Spiced Short Ribs

From Swanson Broth & Stock

Short ribs, aromatic vegetables and herbs braise in wine-infused stock until the meat nearly falls off the bone, and is served with a smashing combination of mixed fall vegetables.

Red Wine Braised Short Ribs with Smashed Fall Vegetables

From Fine Cooking Magazine

Short Ribs Braised with Rosemary, Garlic, and Sherry

From Better Homes and Gardens

Soy sauce and fresh ginger give these meaty ribs Pacific-rim flair. A cook who lives in Asia might smoke the ribs in a kamado, an egg-shape ceramic oven used for smoking in that part of the world for centuries.

Ginger-Orange Beef Ribs

From Better Homes and Gardens

The light color sauce is a result of pink or golden beets. For darker sauce, use red beets.

French-Style Short Ribs

From Food & Wine

"A good sauce is the bridge between the meat and the wine," says Ken Frank. When pairing beef with Cabernet, he usually serves a hearty red-wine sauce, like the one on these short ribs. Veal stock gives the dish extra-deep flavor, but chicken stock (preferably homemade) works well too.

Easy Short Ribs Braised in Red Wine

From Fine Cooking Magazine

Asian-Glazed Braised Short Ribs

From Fine Cooking Magazine

I've turned these braised short ribs into a ragu that's fabulous over tube-shaped pasta and sprinkled with Parmesan (you might need to reserve some of the pasta cooking water for loosening the sauce). But you can also leave the ribs whole and serve them, along with their sauce, over mashed potatoes or polenta.

Short Rib Ragu

From Food & Wine

Sommelier Clint Sloan of McCrady's in Charleston, South Carolina, swears by this easy short ribs recipe, adapted from the Joy of Cooking, because it brings out the flavors in the braising wine.

Syrah-Braised Short Ribs

From Food & Wine

Adam Perry Lang first roasts short ribs, then braises them in beef stock with porcini mushrooms, until the meat is fall-apart tender. He finishes the cholent by stirring matzo farfel (crushed matzo) into the pan juices until it plumps up. Fresh baby spinach and crunchy sea salt complete the dish.

Slow-Braised Short Ribs with Spinach

From Better Homes and Gardens

You'll taste the beer in this marinade, so be sure to use a good-quality one. And watch out for the sauce--it's hot!

Lone Star BBQ Ribs

From Better Homes and Gardens

Combine catsup, molasses, lemon juice, soy sauce, and crushed red pepper and what do you get? A finger-licking sauce for these grilled ribs!

Sweet and Spicy BBQ Baby Back Ribs

From Better Homes and Gardens

Whip up polenta the night before, and let the short ribs cook unattended in the slow cooker. Your meal will be waiting for you when you're ready.

Country Beef Short Ribs over Gorgonzola Polenta

From Tyler Florence

Slow-Roasted Beef Ribs with Mushroom Stroganoff