All 172 braised short ribs recipes
Grouped by the kind of cookie they actually make.
Every recipe we could resolve to grams, from 22 sites, sorted by how many cooks have rated it. The group is measured from the formula, not read off the title — which is why a few sit somewhere their own name would not suggest. Back to the recipe and the tweaks →
Oven, Dutch oven · 109
The canonical route — braised covered for hours, then the strained liquid reduced hard on the stovetop into a glaze, brushed on, and the ribs run under high heat to brown a second time.
Slow cooker · 42
Walk away for many hours — good for English-cut's thick, bone-heavy geometry, which benefits from a long, forgiving cook.
Pressure cooker · 13 thin evidence
The fastest route to fall-off-the-bone doneness on this already-forgiving cut.
Stovetop, covered pot · 8 thin evidence
A covered braise on the stove instead of in the oven — same physics, more hands-on heat control and easier lid-checking.
Every recipe is its author's work and links to their page. Want the underlying table? Take the JSON.