18 Delicious Leftover Short Rib Recipes Creative

Got some tender, flavorful short ribs left from last night’s feast? Don’t let them go to waste! Dive into our roundup of 18 Delicious Leftover Short Rib Recipes that transform those succulent bits into mouthwatering meals. From cozy stews to innovative tacos, we’ve got your next quick dinner or comfort food craving covered. Keep scrolling to discover how to give your leftovers a delicious second act!

Short Rib Tacos with Avocado Crema

These Short Rib Tacos with Avocado Crema are a game-changer for your taco night, combining tender, slow-cooked meat with a creamy, zesty topping that’ll have everyone asking for seconds.

Ingredients

• 2 lbs beef short ribs
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp cumin
• 1 tsp chili powder
• 1 cup beef broth
• 1/2 cup salsa
• 2 avocados
• 1/4 cup sour cream
• 1 lime, juiced
• 1/2 tsp garlic powder
• 8 small corn tortillas
• 1/4 cup chopped cilantro
• 1/2 cup diced red onion

Instructions

1. Preheat your oven to 300°F. Season the short ribs with 1 tsp salt, 1 tsp black pepper, 1 tsp cumin, and 1 tsp chili powder.
2. Heat 1 tbsp olive oil in a large oven-safe pot over medium-high heat. Sear the short ribs on all sides until browned, about 3 minutes per side.
3. Pour in 1 cup beef broth and 1/2 cup salsa, then cover and transfer to the oven. Cook for 3 hours until the meat is fork-tender.
4. While the ribs cook, make the avocado crema by blending 2 avocados, 1/4 cup sour cream, the juice of 1 lime, and 1/2 tsp garlic powder until smooth.
5. Shred the cooked short ribs, then warm 8 small corn tortillas. Assemble tacos with the meat, avocado crema, 1/4 cup chopped cilantro, and 1/2 cup diced red onion.

The magic of these tacos lies in the contrast between the rich, slow-cooked short ribs and the bright, creamy avocado crema—a match made in taco heaven.

Tip: For an extra kick, add a few slices of jalapeño to your tacos before serving.

Beef Short Rib Fried Rice

Transform your leftover beef short ribs into a mouthwatering fried rice that’s packed with flavor and ready in no time.

Ingredients

• 2 cups cooked beef short ribs, shredded
• 3 cups cooked white rice, chilled
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1/2 cup frozen peas and carrots, thawed
• 2 eggs, beaten
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1/2 tsp sesame oil
• 2 green onions, sliced

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add the eggs and scramble until fully cooked. Remove and set aside.
2. In the same skillet, add the remaining 1 tbsp vegetable oil. Sauté the garlic for 30 seconds until fragrant.
3. Add the shredded beef short ribs and sauté for 2 minutes to warm through.
4. Stir in the peas and carrots, then add the chilled rice. Break up any clumps and stir-fry for 3 minutes.
5. Add the soy sauce, oyster sauce, and sesame oil. Mix well to combine all ingredients evenly.
6. Return the scrambled eggs to the skillet and add the green onions. Stir-fry for another minute until everything is heated through.

The rich, savory flavors of the beef short ribs elevate this fried rice beyond the ordinary, making it a hearty meal that’s both satisfying and easy to whip up.

Tip: For the best texture, use rice that’s been chilled in the fridge overnight—it fries up much better than freshly cooked rice.

Short Rib Shepherd’s Pie

Transform your comfort food game with this Short Rib Shepherd’s Pie, where tender meat meets creamy mashed potatoes in a dish that’s as hearty as it is flavorful.

Ingredients

• 2 lbs short ribs, bone-in
• 1 tbsp olive oil
• 1 large onion, diced
• 2 carrots, diced
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 1 cup red wine
• 2 cups beef broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp thyme
• 4 cups mashed potatoes (prepared)
• 1/2 cup grated cheddar cheese

Instructions

1. Preheat your oven to 350°F. Heat olive oil in a large oven-safe skillet over medium-high heat. Brown the short ribs on all sides, about 3 minutes per side, then remove and set aside.
2. In the same skillet, sauté onion and carrots until softened, about 5 minutes. Add garlic and tomato paste, cooking for another minute until fragrant.
3. Pour in red wine to deglaze the pan, scraping up any browned bits. Add beef broth, salt, black pepper, and thyme, then return the short ribs to the skillet. Bring to a simmer, cover, and transfer to the oven. Cook for 2.5 hours until the meat is fork-tender.
4. Remove the skillet from the oven and increase the temperature to 400°F. Shred the meat off the bones and mix it into the skillet’s contents. Discard the bones.
5. Spread the mashed potatoes evenly over the meat mixture. Sprinkle with grated cheddar cheese. Bake uncovered for 20 minutes until the top is golden and bubbly.

The slow-cooked short ribs bring a depth of flavor to this classic dish, while the cheesy mashed potato topping adds a comforting crunch.

Tip: For an extra flavor boost, stir a tablespoon of horseradish into your mashed potatoes before topping the pie.

Short Rib and Mushroom Risotto

There’s something undeniably comforting about a bowl of creamy risotto, especially when it’s packed with tender short ribs and earthy mushrooms. This Short Rib and Mushroom Risotto is a hearty dish that’s perfect for impressing guests or treating yourself to a luxurious meal at home.

Ingredients

• 1.5 lbs beef short ribs, bone-in
• 2 tbsp olive oil
• 1 cup Arborio rice
• 4 cups beef broth, warmed
• 1 cup dry red wine
• 1 cup sliced cremini mushrooms
• 1/2 cup grated Parmesan cheese
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp butter
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp fresh thyme leaves

Instructions

1. Preheat your oven to 325°F. Season the short ribs with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a Dutch oven over medium-high heat and sear the short ribs until browned on all sides, about 3 minutes per side. Remove and set aside.
2. In the same pot, add the remaining 1 tbsp olive oil and sauté the onion and garlic until soft, about 5 minutes. Add the Arborio rice and stir to coat, toasting slightly for 2 minutes.
3. Pour in the red wine, stirring until absorbed. Begin adding the warm beef broth, one cup at a time, stirring frequently and allowing each addition to be absorbed before adding the next.
4. After the second cup of broth, stir in the mushrooms and return the short ribs to the pot. Cover and transfer to the oven. Bake for 1.5 hours, or until the short ribs are tender.
5. Remove the pot from the oven. Stir in the Parmesan cheese, butter, remaining 1/2 tsp salt, 1/4 tsp black pepper, and fresh thyme. Let stand for 5 minutes before serving.

The slow-cooked short ribs infuse the risotto with deep, meaty flavors, while the mushrooms add a delightful earthiness that makes this dish truly special.

Tip: For an extra layer of flavor, try using a mix of wild mushrooms alongside the cremini.

Short Rib Chili

This Short Rib Chili transforms a classic comfort dish into something extraordinary, with melt-in-your-mouth beef and deep, smoky flavors.

Ingredients

• 2 lbs bone-in short ribs
• 1 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 2 cups beef broth
• 1 tbsp brown sugar
• 1 tbsp apple cider vinegar

Instructions

1. Heat olive oil in a large pot over medium-high heat. Sear short ribs until browned on all sides, about 3 minutes per side. Remove and set aside.
2. In the same pot, sauté onion until soft, about 5 minutes. Add garlic, chili powder, cumin, smoked paprika, salt, and black pepper; cook for 1 minute until fragrant.
3. Return short ribs to the pot. Add diced tomatoes, kidney beans, beef broth, brown sugar, and apple cider vinegar. Bring to a boil, then reduce heat to low.
4. Cover and simmer for 2.5 to 3 hours, until short ribs are tender and meat falls off the bone. Remove bones before serving.

The slow simmering process ensures the short ribs become incredibly tender, while the smoked paprika adds a unique depth that sets this chili apart.

Tip: For an even richer flavor, let the chili sit overnight before reheating and serving.

Short Rib Poutine

Transform your poutine game with this indulgent Short Rib Poutine, where tender meat meets crispy fries and melty cheese curds under a rich gravy.

Ingredients

• 2 lbs beef short ribs
• 1 tbsp olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 cups beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp cornstarch
• 2 tbsp water
• 4 cups frozen french fries
• 1 cup cheese curds
• 2 tbsp chopped fresh parsley

Instructions

1. Preheat oven to 300°F. Heat olive oil in a large oven-proof pot over medium-high heat. Brown short ribs on all sides, about 3 minutes per side. Remove and set aside.
2. In the same pot, sauté onion and garlic until soft, about 5 minutes. Return short ribs to the pot. Add beef broth, Worcestershire sauce, salt, and pepper. Bring to a simmer.
3. Cover and transfer to the oven. Cook until meat is fork-tender, about 3 hours. Remove short ribs; shred meat, discarding bones.
4. Mix cornstarch and water; stir into the pot. Simmer on stove until gravy thickens, about 5 minutes. Return shredded meat to the gravy.
5. Cook french fries according to package instructions until crispy. Top fries with cheese curds, short rib mixture, and parsley.

The slow-cooked short ribs add a depth of flavor that elevates this poutine from a simple snack to a hearty meal.

Tip: For an extra crispy finish, broil the assembled poutine for 1-2 minutes before serving.

Short Rib Grilled Cheese Sandwich

Transform your grilled cheese game with this indulgent Short Rib Grilled Cheese Sandwich, where tender, slow-cooked short ribs meet gooey, melted cheese between crispy, buttery bread.

Ingredients

• 1 cup shredded cooked short ribs
• 4 slices sourdough bread
• 2 tbsp unsalted butter, softened
• 1 cup shredded sharp cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 1 tbsp mayonnaise
• 1 tsp Dijon mustard
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a small bowl, mix together the mayonnaise, Dijon mustard, garlic powder, salt, and black pepper. Spread this mixture evenly on one side of each bread slice.
2. Heat a large skillet over medium heat. Butter one side of each bread slice with the softened butter.
3. Place two bread slices, buttered side down, in the skillet. Layer each with half of the cheddar cheese, all of the short ribs, and then the mozzarella cheese. Top with the remaining bread slices, buttered side up.
4. Cook for 3-4 minutes on each side, or until the bread is golden brown and the cheese is melted, pressing down lightly with a spatula.
5. Remove from the skillet, let sit for a minute, then slice and serve immediately.

The magic of this sandwich lies in the contrast between the crispy, golden exterior and the melt-in-your-mouth short ribs inside, making every bite a decadent experience.

Tip: For an extra flavor boost, toss the shredded short ribs with a bit of your favorite barbecue sauce before assembling the sandwich.

Short Rib and Potato Hash

Wake up to the comforting aroma of Short Rib and Potato Hash, a hearty dish that combines tender meat with crispy potatoes for the ultimate breakfast or brunch.

Ingredients

• 2 cups cooked short ribs, shredded
• 3 medium potatoes, diced into 1/2-inch cubes
• 1 medium onion, diced
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 2 tablespoons fresh parsley, chopped

Instructions

1. Heat olive oil in a large skillet over medium heat. Add diced potatoes and cook for 10 minutes, stirring occasionally, until they start to soften.
2. Add diced onion to the skillet and continue cooking for another 5 minutes, until the onions are translucent and the potatoes are golden.
3. Stir in the shredded short ribs, salt, black pepper, and garlic powder. Cook for an additional 5 minutes, allowing the flavors to meld and the meat to heat through.
4. Sprinkle with fresh parsley before serving.

The magic of this hash lies in the contrast between the crispy potatoes and the melt-in-your-mouth short ribs, creating a dish that’s both rustic and refined.

Tip: For an extra crispy finish, press the hash down in the skillet with a spatula during the last few minutes of cooking.

Short Rib Empanadas

These Short Rib Empanadas are a game-changer for your next gathering, combining tender, flavorful meat with a crispy, golden crust that’s impossible to resist.

Ingredients

• 2 cups all-purpose flour
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup ice water
• 1 lb cooked short ribs, shredded
• 1/2 cup onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 egg, beaten (for egg wash)

Instructions

1. In a large bowl, mix 2 cups all-purpose flour and 1/2 tsp salt. Cut in 1/2 cup cold, cubed unsalted butter until the mixture resembles coarse crumbs. Gradually add 1/4 cup ice water, stirring until the dough comes together. Wrap in plastic and chill for 30 minutes.
2. Heat 1 tbsp olive oil in a skillet over medium heat. Add 1/2 cup finely diced onion and 2 cloves minced garlic, sautéing until soft. Stir in shredded short ribs, 1 tsp ground cumin, and 1/2 tsp smoked paprika. Cook for 5 minutes, then set aside to cool.
3. Preheat oven to 400°F. Roll out the dough on a floured surface to 1/8-inch thickness. Cut into 6-inch circles. Spoon the short rib mixture onto one half of each circle, fold over, and crimp edges with a fork. Brush with beaten egg.
4. Bake for 25 minutes until golden. Let cool for 5 minutes before serving.

The magic of these empanadas lies in the contrast between the flaky crust and the rich, smoky short rib filling—a surefire way to impress.

Tip: For an extra flavor boost, add a pinch of chili powder to the short rib mixture.

Short Rib Ramen

Transform your dinner routine with this comforting Short Rib Ramen, where tender meat meets rich, flavorful broth in a bowl that’s sure to impress.

Ingredients

• 2 lbs beef short ribs
• 8 cups water
• 1 tbsp vegetable oil
• 1 onion, sliced
• 4 garlic cloves, minced
• 1 inch ginger, sliced
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tsp salt
• 2 packs ramen noodles (discard seasoning packets)
• 2 soft-boiled eggs, halved
• 2 green onions, sliced

Instructions

1. Heat vegetable oil in a large pot over medium-high heat. Brown the short ribs on all sides, about 3 minutes per side. Remove and set aside.
2. In the same pot, sauté onion, garlic, and ginger until soft, about 2 minutes.
3. Return the short ribs to the pot. Add water, soy sauce, brown sugar, and salt. Bring to a boil, then reduce heat to low. Cover and simmer for 2.5 hours until the meat is tender.
4. Remove the short ribs from the broth. Shred the meat, discarding bones, and return to the pot.
5. Cook ramen noodles according to package instructions. Divide noodles between bowls, ladle the broth and short ribs over, and top with soft-boiled eggs and green onions.

The slow-simmered broth infused with ginger and garlic creates a depth of flavor that pairs perfectly with the melt-in-your-mouth short ribs.

Tip: For an extra layer of flavor, char the onion and ginger before adding them to the pot.

Short Rib Stuffed Peppers

These Short Rib Stuffed Peppers are a hearty twist on a classic, combining tender meat with sweet bell peppers for a meal that’s as satisfying to make as it is to eat.

Ingredients

• 4 large bell peppers, any color
• 1.5 lbs boneless short ribs, trimmed and diced
• 1 cup cooked white rice
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp smoked paprika
• 1/2 cup shredded mozzarella cheese
• 1/4 cup chopped fresh parsley

Instructions

1. Preheat your oven to 375°F. Cut the tops off the bell peppers and remove the seeds and membranes. Place them in a baking dish.
2. In a large skillet, heat olive oil over medium heat. Add onion and garlic, sautéing until soft, about 3 minutes.
3. Add the short ribs to the skillet, seasoning with salt, black pepper, and smoked paprika. Cook until the meat is browned, about 5 minutes.
4. Stir in the cooked rice and parsley, mixing well. Remove from heat.
5. Spoon the mixture into the prepared bell peppers, packing lightly. Top each with mozzarella cheese.
6. Bake for 25-30 minutes, until the peppers are tender and the cheese is bubbly and golden.

The smoky paprika and tender short ribs create a depth of flavor that’s perfectly balanced by the sweetness of the bell peppers, making this dish a standout at any dinner table.

Tip: For an extra layer of flavor, try adding a splash of red wine to the skillet when browning the short ribs.

Short Rib Pizza

Transform your pizza night with this indulgent Short Rib Pizza, where tender, slow-cooked meat meets crispy crust in a match made in heaven.

Ingredients

• 1 lb short ribs, bone-in
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup pizza sauce
• 1 pre-made pizza dough (16 oz)
• 2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano

Instructions

1. Preheat your oven to 400°F. Season the short ribs with 1 tsp salt and 1/2 tsp black pepper. Heat 1 tbsp olive oil in a skillet over medium-high heat and sear the ribs until browned on all sides, about 3 minutes per side. Transfer to a slow cooker and cook on low for 6 hours until tender. Shred the meat, discarding the bones.
2. Roll out the pizza dough on a floured surface to your desired thickness. Spread 1 cup pizza sauce evenly over the dough, then sprinkle with 2 cups mozzarella cheese. Top with the shredded short ribs, 1/4 cup Parmesan cheese, 1/2 tsp garlic powder, and 1/2 tsp dried oregano.
3. Bake at 400°F for 15-20 minutes until the crust is golden and the cheese is bubbly.

The slow-cooked short ribs add a melt-in-your-mouth richness that elevates this pizza beyond the ordinary, making it a showstopper for any gathering.

Tip: For an extra flavor boost, drizzle the baked pizza with a little balsamic glaze before serving.

Short Rib Quesadillas

Transform your leftover short ribs into something extraordinary with these Short Rib Quesadillas, a perfect blend of tender meat and melted cheese wrapped in a crispy tortilla.

Ingredients

• 2 cups shredded cooked short ribs
• 4 large flour tortillas
• 1 cup shredded Monterey Jack cheese
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped cilantro
• 1/2 small red onion, thinly sliced
• 2 tbsp unsalted butter
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste

Instructions

1. In a bowl, mix the shredded short ribs with 1 tsp ground cumin, 1/2 tsp smoked paprika, and salt and pepper to taste.
2. Heat a large skillet over medium heat and melt 1 tbsp unsalted butter. Place one tortilla in the skillet.
3. Sprinkle half of the Monterey Jack and cheddar cheeses on the tortilla, then add half of the seasoned short ribs, red onion, and cilantro.
4. Top with another tortilla and press down gently. Cook for 3-4 minutes until the bottom is golden and the cheese begins to melt.
5. Carefully flip the quesadilla, add the remaining 1 tbsp unsalted butter to the skillet, and cook for another 3-4 minutes until the second side is golden and the cheese is fully melted.
6. Repeat with the remaining ingredients to make a second quesadilla. Cut into wedges and serve hot.

The magic of these quesadillas lies in the smoky, spiced short ribs paired with the sharpness of the cheeses, creating a depth of flavor that’s hard to resist.

Tip: For an extra kick, serve with a side of chipotle mayo or your favorite salsa.

Short Rib Benedict

Transform your brunch game with this indulgent Short Rib Benedict, where tender short ribs meet creamy hollandaise in a match made in heaven.

Ingredients

• 2 lbs beef short ribs
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 cup beef broth
• 2 tbsp Worcestershire sauce
• 4 English muffins, split
• 8 eggs
• 1 tbsp white vinegar
• 1/2 cup unsalted butter, melted
• 3 egg yolks
• 1 tbsp lemon juice
• 1/2 tsp cayenne pepper

Instructions

1. Preheat oven to 325°F. Season short ribs with 1 tsp salt and 1 tsp black pepper. Heat 1 tbsp olive oil in a Dutch oven over medium-high heat. Sear short ribs until browned on all sides, about 3 minutes per side.
2. Add 1 cup beef broth and 2 tbsp Worcestershire sauce to the Dutch oven. Cover and braise in the oven for 3 hours, until the meat is fork-tender.
3. Remove short ribs from the pot and shred the meat. Keep warm.
4. Toast 4 split English muffins until golden.
5. Fill a large saucepan with water, add 1 tbsp white vinegar, and bring to a simmer. Poach 8 eggs for 3-4 minutes until whites are set but yolks are still runny.
6. For the hollandaise, whisk 3 egg yolks, 1 tbsp lemon juice, and 1/2 tsp cayenne pepper in a bowl. Gradually whisk in 1/2 cup melted butter until the sauce is thick and creamy.
7. Assemble the Benedicts: Place a toasted English muffin half on each plate, top with shredded short ribs, a poached egg, and drizzle with hollandaise sauce.

The slow-braised short ribs add a depth of flavor that elevates the classic Benedict to something truly special, with the rich hollandaise tying it all together.

Tip: For an extra touch, garnish with chopped chives or a sprinkle of smoked paprika.

Short Rib Lasagna

Transform your lasagna game with this hearty Short Rib Lasagna, where tender meat meets creamy cheese in every bite.

Ingredients

• 2 lbs boneless short ribs, trimmed and cut into 1-inch pieces
• 1 tbsp olive oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 cup red wine
• 1 can (28 oz) crushed tomatoes
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp dried oregano
• 1 package (9 oz) no-boil lasagna noodles
• 15 oz ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• 1/4 cup fresh basil, chopped

Instructions

1. Preheat oven to 375°F. Heat olive oil in a large pot over medium-high heat. Add short ribs and brown on all sides, about 5 minutes. Remove and set aside.
2. In the same pot, sauté onion and garlic until soft, about 3 minutes. Pour in red wine, scraping up browned bits. Simmer until reduced by half, about 5 minutes.
3. Return short ribs to the pot. Add crushed tomatoes, 1 tsp salt, 1 tsp black pepper, and 1 tsp dried oregano. Cover and simmer for 2 hours, until meat is tender.
4. In a bowl, mix ricotta, 1 cup mozzarella, Parmesan, egg, and basil. Layer meat sauce, noodles, and cheese mixture in a 9×13 inch baking dish, repeating twice.
5. Top with remaining 1 cup mozzarella. Bake at 375°F for 25 minutes, until bubbly and golden. Let stand 10 minutes before serving.

The slow-cooked short ribs add a depth of flavor that’s unmatched, making this lasagna a standout dish for any dinner table.

Tip: For an extra touch, garnish with fresh basil leaves before serving.

Short Rib Pot Pie

Nothing says comfort like a hearty short rib pot pie, with its flaky crust and rich, meaty filling. It’s the perfect dish to warm up your winter evenings.

Ingredients

• 2 lbs beef short ribs, bone-in
• 1 tbsp olive oil
• 1 cup diced onions
• 1 cup diced carrots
• 1 cup diced celery
• 2 cloves garlic, minced
• 2 tbsp all-purpose flour
• 2 cups beef broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp thyme
• 1 sheet puff pastry, thawed
• 1 egg, beaten

Instructions

1. Preheat your oven to 350°F. Season the short ribs with 1/2 tsp salt and 1/4 tsp black pepper.
2. Heat olive oil in a large oven-safe pot over medium-high heat. Brown the short ribs on all sides, about 3-4 minutes per side. Remove and set aside.
3. In the same pot, add onions, carrots, and celery. Cook until softened, about 5 minutes. Add garlic and cook for another minute.
4. Sprinkle flour over the vegetables, stirring to coat. Gradually add beef broth, stirring constantly to avoid lumps.
5. Return the short ribs to the pot. Add remaining salt, pepper, and thyme. Cover and bake for 2.5 hours, or until the meat is tender.
6. Remove the bones from the short ribs and shred the meat. Return the meat to the pot and stir to combine with the vegetables and gravy.
7. Increase oven temperature to 400°F. Transfer the filling to a pie dish. Cover with puff pastry, trimming any excess. Brush the pastry with beaten egg.
8. Bake for 25 minutes, or until the pastry is golden and puffed.

The magic of this pot pie lies in the slow-cooked short ribs, which melt into the gravy, creating layers of deep, savory flavors beneath that golden crust.

Tip: For an extra flaky crust, chill the puff pastry in the fridge for 10 minutes before placing it over the filling.

Short Rib Sliders

These Short Rib Sliders are the ultimate comfort food, packed with rich flavors and perfect for your next gathering.

Ingredients

• 2 lbs beef short ribs, bone-in
• 1 tbsp olive oil
• 1 cup beef broth
• 1/2 cup BBQ sauce
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 12 slider buns
• 1 cup coleslaw (optional)

Instructions

1. Preheat your oven to 300°F. Season the short ribs with garlic powder, onion powder, salt, and black pepper.
2. Heat olive oil in a large oven-safe pot over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side.
3. Pour in the beef broth, BBQ sauce, and Worcestershire sauce, stirring to combine. Bring to a simmer.
4. Cover the pot and transfer to the oven. Cook for 3 hours, or until the meat is tender and falls off the bone.
5. Remove the short ribs from the pot and shred the meat, discarding the bones. Return the shredded meat to the pot and stir to coat with the sauce.
6. Toast the slider buns lightly if desired. Spoon the shredded short rib mixture onto the buns and top with coleslaw if using.

The slow-cooked short ribs melt in your mouth, and the tangy BBQ sauce paired with crisp coleslaw creates a slider that’s irresistibly juicy and flavorful.

Tip: For an extra kick, add a slice of pickled jalapeño to each slider before serving.

Short Rib Pasta Bolognese

Transform your pasta night with this rich and hearty Short Rib Pasta Bolognese, where slow-cooked short ribs meet a classic Italian sauce for a dish that’s bursting with flavor.

Ingredients

• 2 lbs bone-in short ribs
• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 2 carrots, finely chopped
• 2 celery stalks, finely chopped
• 3 garlic cloves, minced
• 1/2 cup red wine
• 1 can (28 oz) crushed tomatoes
• 2 tbsp tomato paste
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried oregano
• 1 lb pappardelle pasta
• 1/4 cup chopped fresh parsley
• Grated Parmesan cheese, for serving

Instructions

1. Heat olive oil in a large pot over medium-high heat. Season short ribs with salt and pepper, then sear until browned on all sides, about 3-4 minutes per side. Remove and set aside.
2. In the same pot, add onion, carrots, and celery. Cook until softened, about 5 minutes. Add garlic and cook for 1 more minute.
3. Pour in red wine, scraping the bottom of the pot to release any browned bits. Simmer until reduced by half, about 3 minutes.
4. Stir in crushed tomatoes, tomato paste, oregano, and the seared short ribs. Bring to a simmer, then cover and cook on low heat for 3 hours, until the meat is tender and falls off the bone.
5. Remove the short ribs, shred the meat, and return it to the pot. Discard the bones.
6. Meanwhile, cook pappardelle according to package instructions. Drain and toss with the Bolognese sauce.
7. Serve topped with fresh parsley and grated Parmesan cheese.

The magic of this Bolognese lies in the slow-cooked short ribs, which infuse the sauce with a depth of flavor that’s simply unmatched. It’s a labor of love that pays off in every bite.

Tip: For an even richer sauce, let it simmer uncovered for the last 30 minutes to thicken.

Conclusion

We hope these 18 creative leftover short rib recipes inspire your next meal! Perfect for home cooks looking to turn leftovers into something extraordinary. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest for your next culinary adventure. Happy cooking!