One of my cherished holiday traditions is hosting a dinner party for friends in the week before Christmas. That festive atmosphere feels enchanting. Since I prefer relaxing with my loved ones to cooking all night, I rely on a few go-to recipes that are special but can be prepared ahead of time. Among these, sweet and spicy braised short ribs have become a staple.

The end of the holiday season is filled with festivity. Each year, we bring our best dishes to share, ready to celebrate together with a glass of bubbly. What better way to enhance the gathering than with an exquisite meal that can satisfy everyone?

sweet and spicy braised short ribs

What Makes This Braised Short Rib Recipe Special

Short ribs are perfect for feeding a crowd. They eliminate the need for carving a large roast, as they come pre-portioned and are incredibly tender, making them ideal for holiday feasting. I love pairing these with creamy sides like mashed sweet potatoes, polenta, or cauliflower mash, which absorb the rich, velvety sauce. Each bite bursts with delicious, red wine-infused flavor.

Braised Short ribs platedsweet and spicy braised short ribs

Preparing Short Ribs Ahead of Time

This sweet and spicy braised short rib recipe shines when made in advance. Preparing it a day before allows the flavors to meld beautifully. When it’s time to serve, simply reheat them gently on the stovetop.

Choosing the Right Cut for Braised Short Ribs

I ask my butcher for bone-in "English style" beef short ribs cut into 2 to 3-inch pieces. This saves me the hassle of additional butchering at home. I usually plan for two pieces per guest, depending on their appetite. This method of braising requires minimal prep—just chop some veggies and toss everything into the pot. The outcome is flavorful, tender meat that’s sure to impress at your holiday gatherings.

sweet and spicy braised short ribs plated_braised short rib recipe

Serving Suggestions

While these short ribs are delightful on their own, drizzling them with chimichurri elevates the dish. I often prepare this sauce in advance and keep it handy for meats, fish, or even pasta. Made with cilantro, parsley, garlic, and vinegar, it adds a zesty kick that balances the richness of the meal.

To enhance the visual appeal, I like to garnish with fresh herbs, thinly sliced red onions, and lemon zest just before serving.

Enjoy your holiday cooking!

Description

This dish could become your go-to holiday meal for gatherings. Plus, it can be fully prepared ahead of time.

Ingredients

For the short ribs:

  • 4 pounds bone-in “English style” beef short ribs, cut crosswise into 3-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 for gluten-free)
  • 1 tablespoon tomato paste
  • 1 bottle dry red wine
  • Several sprigs of 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

Instructions

For the short ribs:

  1. Preheat the oven to 350°F. In a large Dutch oven, heat oil over medium-high heat. Season the short ribs with salt and pepper, sear for about 3 minutes on each side, possibly in two batches. Transfer to a plate and discard most of the fat from the pot.
  2. Add onions, carrots, and celery to the pot; cook over medium-high heat, stirring frequently, until onions are browned, about 5 minutes. Stir in flour and tomato paste, cooking for another 3 minutes. Pour in the wine (don’t forget to save a glass for yourself!) and add the short ribs with any juices. Bring to a boil, reduce heat to medium, and simmer for around 15 minutes. Add brown sugar, beef broth, coconut aminos, herbs, garlic, and one lemon peel. Mix well, bring to a boil, then cover and transfer to the oven.
  3. Cook until the short ribs are tender, approximately 2-2½ hours. Transfer to a platter, garnish with lemon zest, red onion, and parsley. Adjust sauce seasoning with salt and pepper, serving chimichurri on the side. Pair with a creamy side like mashed potatoes or polenta, and pour sauce over everything. Enjoy!

For the Chimichurri Sauce:

  1. Blend all ingredients until smooth but still showing herb flecks. Drizzle over sweet potatoes, steak, chicken, fish, salads, or whatever you desire. It’s fantastic!
  • Prep Time: 45 minutes
  • Cook Time: 180 minutes