23 Flavorful Fall Short Rib Recipes for Every Taste

When the air turns crisp and the leaves begin to fall, nothing satisfies quite like a slow-braised pot of tender short ribs.

Rich, hearty, and endlessly versatile, short ribs are the ultimate comfort food for autumn.

Whether they’re simmered in red wine, sweetened with maple, brightened with apple cider, or infused with cozy spices, these recipes deliver everything we love about fall—warmth, depth, and soul-soothing flavor.

In this collection, you’ll discover 23 fall short rib recipes that highlight the season’s best ingredients.

From classic red wine braises to adventurous twists with pumpkin, cranberries, or pomegranate molasses, each dish is designed to bring big flavor and comfort to your table.

Whether you’re cooking for a cozy weeknight dinner or a festive holiday feast, these short rib recipes will make fall meals truly unforgettable.

23 Flavorful Fall Short Rib Recipes for Every Taste

Short ribs are the definition of fall comfort food—rich, tender, and full of flavor.

With these 23 fall short rib recipes, you’ll have endless inspiration for weeknight suppers, family gatherings, and holiday celebrations.

Each recipe highlights the season’s bounty, from apples and pumpkins to cranberries and chestnuts, while bringing the kind of warmth that makes autumn meals so memorable.

So grab your Dutch oven, pour a glass of wine (or cider), and let your kitchen fill with the aromas of slow-braised goodness.

With these recipes, your fall table will always be comforting, hearty, and worth savoring.

Braised Short Ribs with Red Wine and Root Vegetables

This cozy fall recipe transforms beef short ribs into a melt-in-your-mouth dish braised slowly with red wine, aromatic herbs, and hearty root vegetables.

Perfect for chilly evenings, it’s rustic, comforting, and elegant enough for entertaining.

Ingredients:

• 3 lbs beef short ribs, bone-in
• 2 tbsp olive oil
• 1 large onion, diced
• 2 carrots, diced
• 2 parsnips, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 2 cups dry red wine
• 3 cups beef stock
• 2 sprigs fresh rosemary
• 3 sprigs fresh thyme
• 2 bay leaves
• Salt and black pepper, to taste

Instructions:

1. Preheat oven to 325°F (160°C).
2. Pat the short ribs dry and season generously with salt and pepper. Heat olive oil in a large Dutch oven and sear ribs on all sides until browned. Remove and set aside.
3. Add onion, carrots, parsnips, and celery to the pot. Sauté until softened, then stir in garlic and tomato paste, cooking for 2 minutes.
4. Deglaze with red wine, scraping the bottom of the pot to release browned bits. Let simmer for 5 minutes.
5. Return ribs to the pot, pour in beef stock, and add rosemary, thyme, and bay leaves. Bring to a simmer.
6. Cover and transfer to oven. Braise for 2.5–3 hours until meat is tender and falling off the bone.
7. Remove ribs and strain liquid if desired, reducing sauce on stovetop until thickened.

The braised short ribs are rich, flavorful, and infused with the earthy essence of fall vegetables and herbs.

Pair with creamy mashed potatoes or polenta for the ultimate comfort meal.

Maple Glazed Short Ribs with Roasted Squash

This dish celebrates fall with tender short ribs glazed in a sweet and savory maple sauce, paired beautifully with roasted butternut squash.

The balance of caramelized flavors makes it a seasonal favorite.

Ingredients:

• 3 lbs beef short ribs
• 3 tbsp olive oil
• 1 onion, thinly sliced
• 3 garlic cloves, minced
• 1 cup beef broth
• ½ cup pure maple syrup
• 2 tbsp soy sauce
• 2 tbsp apple cider vinegar
• 1 tsp ground cinnamon
• 1 tsp smoked paprika
• 1 butternut squash, peeled and cubed
• 2 tbsp butter
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 350°F (175°C).
2. Heat olive oil in a Dutch oven, season ribs with salt and pepper, and sear until browned on all sides. Remove and set aside.
3. Sauté onion and garlic until fragrant. Add broth, maple syrup, soy sauce, vinegar, cinnamon, and smoked paprika. Stir well and bring to a simmer.
4. Return ribs to the pot, cover, and transfer to the oven. Braise for 2.5 hours until tender.
5. Meanwhile, toss butternut squash with butter, salt, and pepper. Roast on a sheet pan at 400°F (200°C) for 25–30 minutes until golden.
6. Once ribs are done, remove lid and let glaze thicken for 10–15 minutes.

These maple-glazed short ribs strike the perfect balance of sweet, savory, and smoky flavors.

Served alongside roasted squash, this dish captures the essence of fall on one plate.

Cider-Braised Short Ribs with Caramelized Onions

Apples and cider are quintessential fall ingredients, and they shine in this recipe.

The short ribs are slowly braised in apple cider with caramelized onions, creating a sweet-savory dish that pairs perfectly with autumn evenings.

Ingredients:

• 3 lbs beef short ribs
• 2 tbsp olive oil
• 3 large onions, thinly sliced
• 4 garlic cloves, minced
• 3 cups apple cider (not vinegar)
• 1 cup beef broth
• 2 tbsp Dijon mustard
• 2 sprigs fresh sage
• 2 sprigs thyme
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 325°F (160°C).
2. Season ribs with salt and pepper. In a large Dutch oven, heat olive oil and sear ribs until well browned. Remove and set aside.
3. Add onions to the pot and cook over medium heat until deeply caramelized, about 20–25 minutes. Stir in garlic and cook for another minute.
4. Deglaze with apple cider, scraping up browned bits. Stir in beef broth and Dijon mustard.
5. Return ribs to the pot and add sage and thyme. Bring to a simmer, cover, and transfer to the oven. Braise for 2.5–3 hours until ribs are fork-tender.
6. Skim excess fat from the surface and reduce liquid if needed to thicken the sauce.

The cider-braised short ribs bring together the sweetness of apples and the richness of beef, creating a fall-inspired comfort dish.

Serve with creamy mashed sweet potatoes or buttered egg noodles for a hearty meal

Pumpkin Ale-Braised Short Ribs

Nothing says fall like pumpkin, and this recipe uses pumpkin ale to add depth and seasonal flavor to tender, slow-braised short ribs.

The malty sweetness of the beer complements the rich beef, creating a hearty dish perfect for autumn gatherings.

Ingredients:

• 3 lbs beef short ribs
• 2 tbsp olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 3 garlic cloves, minced
• 2 cups pumpkin ale (or any malty fall beer)
• 2 cups beef stock
• 2 tbsp tomato paste
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 2 sprigs thyme
• 2 bay leaves
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 325°F (160°C).
2. Season short ribs with salt and pepper. Heat oil in a Dutch oven and sear ribs until well browned. Remove and set aside.
3. Sauté onion and carrots until softened, then add garlic and tomato paste. Cook for 2 minutes.
4. Stir in pumpkin ale, scraping the bottom of the pot. Simmer for 5 minutes.
5. Add beef stock, smoked paprika, cumin, thyme, and bay leaves. Return ribs to the pot and bring to a simmer.
6. Cover and transfer to oven, braising for 2.5–3 hours until tender.
7. Remove lid, reduce liquid slightly for a richer sauce if desired.

The pumpkin ale-braised short ribs deliver a cozy balance of malty sweetness and deep savory richness.

Pair with roasted root vegetables or crusty bread for a satisfying fall dinner.

Short Ribs with Chestnut and Mushroom Ragù

This recipe highlights earthy fall flavors by pairing short ribs with a chestnut and mushroom ragù.

The chestnuts add a nutty sweetness, while mushrooms lend umami richness, creating a luxurious autumn dish.

Ingredients:

• 3 lbs beef short ribs
• 3 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 2 cups mixed mushrooms (cremini, shiitake, oyster), chopped
• 1 cup roasted chestnuts, chopped
• 1 cup red wine
• 2 cups beef stock
• 2 tbsp tomato paste
• 2 sprigs rosemary
• 2 sprigs thyme
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 325°F (160°C).
2. Season ribs with salt and pepper, sear in olive oil until browned, then set aside.
3. In the same pot, sauté onion until softened. Add garlic, mushrooms, and chestnuts, cooking until mushrooms release their moisture.
4. Stir in tomato paste and cook for 2 minutes. Deglaze with red wine and simmer until reduced by half.
5. Add beef stock, rosemary, and thyme. Return ribs to the pot, cover, and transfer to oven. Braise for 2.5–3 hours.
6. Remove herbs, adjust seasoning, and reduce sauce for richness.

These short ribs with chestnut and mushroom ragù are earthy, nutty, and deeply comforting—a dish that captures the flavors of fall forests and crisp evenings.

Pomegranate Molasses-Glazed Short Ribs

For a unique autumn twist, these short ribs are glazed with tangy-sweet pomegranate molasses.

The glaze adds brightness and balances the richness of the beef, making it an elegant dish for special fall occasions.

Ingredients:

• 3 lbs beef short ribs
• 2 tbsp olive oil
• 1 onion, sliced
• 3 garlic cloves, minced
• 2 cups beef stock
• 1 cup pomegranate juice
• 3 tbsp pomegranate molasses
• 1 tbsp honey
• 2 sprigs mint (optional, for garnish)
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 325°F (160°C).
2. Season short ribs with salt and pepper. Heat oil in a Dutch oven, sear ribs until browned, then remove.
3. Sauté onion until soft, then add garlic. Deglaze with pomegranate juice and bring to a simmer.
4. Stir in beef stock, pomegranate molasses, and honey. Mix well.
5. Return ribs to pot, cover, and transfer to oven. Braise for 2.5 hours until tender.
6. Remove lid, spoon glaze over ribs, and bake uncovered for 15 minutes to thicken the glaze.
7. Garnish with fresh mint if desired.

These pomegranate molasses-glazed short ribs are tangy, sweet, and savory, offering a refined fall dish with a hint of Middle Eastern flair.

Serve with couscous or wild rice for a complete meal.

Apple Cider and Maple Braised Short Ribs

This fall-inspired dish combines the sweetness of apple cider and maple syrup with the richness of slow-braised short ribs.

The result is tender beef with a balanced glaze that’s both comforting and festive.

Ingredients:

• 3 lbs beef short ribs
• 2 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 cups apple cider
• 1 cup beef stock
• ¼ cup pure maple syrup
• 2 tbsp Dijon mustard
• 2 sprigs fresh thyme
• 2 bay leaves
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 325°F (160°C).
2. Heat olive oil in a Dutch oven. Season ribs with salt and pepper, then sear until browned on all sides. Remove and set aside.
3. Add onion and garlic to the pot, cooking until fragrant.
4. Deglaze with apple cider, then stir in beef stock, maple syrup, and Dijon mustard.
5. Return ribs to pot, add thyme and bay leaves, cover, and braise in the oven for 2.5–3 hours.
6. Remove lid, reduce liquid to a glaze, and spoon over ribs before serving.

The apple cider and maple braised short ribs bring together sweet and savory flavors that highlight the very best of fall’s harvest.

Short Ribs with Cranberry-Red Wine Sauce

Perfect for festive gatherings, this recipe pairs short ribs with a tart cranberry-red wine sauce that adds brightness to the rich beef.

It’s a holiday-worthy dish that feels both rustic and refined.

Ingredients:

• 3 lbs beef short ribs
• 2 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 cups dry red wine
• 1½ cups beef stock
• 1 cup fresh cranberries
• 2 tbsp brown sugar
• 1 sprig rosemary
• 2 sprigs thyme
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 325°F (160°C).
2. Season and sear short ribs until browned. Remove and set aside.
3. Add onion and carrots to the pot, sauté until softened.
4. Pour in red wine, scraping browned bits, and simmer for 5 minutes.
5. Stir in beef stock, cranberries, brown sugar, rosemary, and thyme. Return ribs to pot.
6. Cover and braise for 2.5–3 hours until tender.
7. Reduce sauce until glossy and slightly thickened before serving.

These cranberry-red wine short ribs offer a festive fall dish with a sweet-tart sauce that perfectly balances the richness of the beef.

Butternut Squash and Sage Braised Short Ribs

Butternut squash and sage add warm autumnal flavors to this braised short rib recipe.

The creamy squash melds with the rich beef, creating a dish that is both rustic and elegant.

Ingredients:

• 3 lbs beef short ribs
• 2 tbsp olive oil
• 1 onion, chopped
• 2 cups cubed butternut squash
• 3 garlic cloves, minced
• 2 cups chicken or beef stock
• 1 cup dry white wine
• 2 sprigs fresh sage
• 1 bay leaf
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 325°F (160°C).
2. Heat oil, season ribs, and sear until browned. Remove.
3. Add onion, garlic, and butternut squash, cooking until softened.
4. Pour in wine, simmer until reduced by half, then add stock, sage, and bay leaf.
5. Return ribs, cover, and braise 2.5–3 hours until fork-tender.
6. Adjust seasoning and serve with the squash as a side.

The butternut squash and sage create a smooth, earthy backdrop for the tender short ribs, making this recipe a true taste of fall.

Coffee and Cocoa Braised Short Ribs

Coffee and cocoa may sound unusual, but they add depth, smokiness, and a hint of chocolate richness to braised short ribs.

This fall recipe is bold, hearty, and irresistible.

Ingredients:

• 3 lbs beef short ribs
• 2 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 cup brewed strong coffee
• 2 tbsp unsweetened cocoa powder
• 2 cups beef stock
• 2 tbsp tomato paste
• 1 sprig rosemary
• 2 bay leaves
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 325°F (160°C).
2. Season ribs, sear until browned, then set aside.
3. Add onion and garlic, cooking until fragrant. Stir in tomato paste and cocoa powder.
4. Pour in coffee and beef stock, mixing well. Add rosemary and bay leaves.
5. Return ribs, cover, and braise for 2.5–3 hours.
6. Skim fat and reduce sauce before serving.

The coffee and cocoa braised short ribs are deeply savory with subtle smoky sweetness, making them an adventurous and warming fall dish.

Sweet Potato and Ginger Braised Short Ribs

This recipe pairs fall’s favorite root vegetable—sweet potatoes—with aromatic ginger to create a tender, slightly sweet, and warming short rib dish that feels wholesome and hearty.

Ingredients:

• 3 lbs beef short ribs
• 2 tbsp olive oil
• 1 onion, chopped
• 2 large sweet potatoes, peeled and cubed
• 1-inch fresh ginger, grated
• 3 garlic cloves, minced
• 2 cups beef stock
• 1 cup apple juice
• 2 sprigs thyme
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 325°F (160°C).
2. Sear seasoned short ribs in hot oil until browned. Remove and set aside.
3. Add onion, ginger, and garlic to the pot, cooking until fragrant.
4. Stir in apple juice and beef stock. Add sweet potatoes and thyme.
5. Return ribs, cover, and braise 2.5–3 hours.
6. Mash some of the sweet potatoes into the sauce for added thickness.

Sweet potato and ginger braised short ribs offer a unique fall twist, combining earthy sweetness with warm spice for a cozy seasonal meal.

Bourbon and Brown Sugar Glazed Short Ribs

This recipe brings warmth to fall evenings with short ribs glazed in a bourbon and brown sugar sauce.

The caramel-like glaze clings to the tender beef, making every bite indulgent.

Ingredients:

• 3 lbs beef short ribs
• 2 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 cup bourbon
• 2 cups beef stock
• 3 tbsp brown sugar
• 2 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 325°F (160°C).
2. Sear seasoned short ribs in olive oil until browned. Remove.
3. Add onion and garlic, cooking until fragrant. Deglaze with bourbon, simmer for 5 minutes.
4. Stir in beef stock, brown sugar, Worcestershire sauce, and smoked paprika.
5. Return ribs, cover, and braise for 2.5–3 hours until tender.
6. Reduce liquid into a glossy glaze before serving.

The bourbon and brown sugar glaze infuses the short ribs with a sweet, smoky richness, making this recipe perfect for fall celebrations.

Spiced Pear and Red Wine Braised Short Ribs

This elegant fall recipe combines ripe pears with warming spices and red wine to create a luxurious short rib dish.

The pears soften and infuse the sauce with subtle sweetness, balancing the richness of the beef.

Ingredients:

• 3 lbs beef short ribs
• 2 tbsp olive oil
• 1 onion, diced
• 2 ripe pears, peeled and sliced
• 2 cups red wine
• 2 cups beef stock
• 2 cinnamon sticks
• 3 whole cloves
• 2 bay leaves
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 325°F (160°C).
2. Season ribs with salt and pepper, then sear in olive oil until browned. Remove and set aside.
3. Add onion and pears, cooking until softened.
4. Deglaze with red wine, then stir in beef stock, cinnamon, cloves, and bay leaves.
5. Return ribs to the pot, cover, and braise for 2.5–3 hours.
6. Strain sauce if desired and reduce to a glossy finish.

The spiced pear and red wine short ribs bring together sweet fruit, warming spices, and tender beef—an irresistible autumn comfort dish.

Gingerbread-Spiced Short Ribs

Inspired by holiday baking, these short ribs feature warm gingerbread spices like cinnamon, nutmeg, and ginger.

The flavor is subtly sweet and warmly spiced, making it a unique fall centerpiece.

Ingredients:

• 3 lbs beef short ribs
• 2 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 cups beef stock
• 1 cup apple cider
• 1 tbsp molasses
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• 2 bay leaves
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 325°F (160°C).
2. Heat oil, season ribs, and sear until browned. Remove and set aside.
3. Add onion and garlic, cooking until softened.
4. Stir in apple cider, beef stock, molasses, and spices. Mix well.
5. Return ribs to pot with bay leaves, cover, and braise 2.5–3 hours.
6. Reduce sauce until thick and fragrant.

These gingerbread-spiced short ribs are both savory and subtly sweet, perfect for a festive fall or early winter dinner.

Pumpkin Purée Braised Short Ribs

This recipe uses pumpkin purée in the braising liquid, giving the short ribs a creamy texture and rich autumnal flavor.

It’s a unique way to highlight seasonal produce.

Ingredients:

• 3 lbs beef short ribs
• 2 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 cup pumpkin purée (unsweetened)
• 2 cups beef stock
• ½ cup white wine
• 1 tsp ground sage
• ½ tsp ground nutmeg
• 2 bay leaves
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 325°F (160°C).
2. Sear ribs in olive oil until browned. Remove.
3. Sauté onion and garlic until softened.
4. Stir in pumpkin purée, beef stock, and wine. Add sage, nutmeg, and bay leaves.
5. Return ribs to pot, cover, and braise for 2.5–3 hours.
6. Blend some sauce for smoothness if desired.

Pumpkin purée braised short ribs are creamy, hearty, and infused with fall flavors—a comforting twist on a classic.

Apple Butter Glazed Short Ribs

Apple butter adds depth and richness to braised short ribs, creating a sticky-sweet glaze that pairs beautifully with the savory meat.

This dish captures the heart of fall in every bite.

Ingredients:

• 3 lbs beef short ribs
• 2 tbsp olive oil
• 1 onion, diced
• 2 cups beef stock
• 1 cup apple cider
• ½ cup apple butter
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 325°F (160°C).
2. Sear ribs until browned, then remove.
3. Add onion, cooking until softened. Stir in cider, stock, apple butter, Dijon, and smoked paprika.
4. Return ribs, cover, and braise for 2.5–3 hours.
5. Reduce sauce into a sticky glaze before serving.

These apple butter glazed short ribs are sweet, savory, and comforting—the perfect dish for cool autumn nights.

Mulled Wine Braised Short Ribs

This recipe transforms a cozy glass of mulled wine into a braising liquid for short ribs.

With cinnamon, star anise, and cloves, it’s spiced, aromatic, and deeply comforting.

Ingredients:

• 3 lbs beef short ribs
• 2 tbsp olive oil
• 1 onion, chopped
• 2 cups red wine
• 1½ cups beef stock
• 1 orange, sliced
• 2 cinnamon sticks
• 3 cloves
• 1 star anise
• 2 bay leaves
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 325°F (160°C).
2. Heat oil, season and sear ribs, then set aside.
3. Add onion to pot, sauté until soft.
4. Stir in wine, stock, orange, and spices. Bring to a simmer.
5. Return ribs to pot, cover, and braise for 2.5–3 hours.
6. Strain and reduce sauce if desired.

Mulled wine braised short ribs are fragrant and festive, ideal for cozy fall dinners or holiday gatherings.

Caramelized Onion and Balsamic Short Ribs

This recipe combines deeply caramelized onions with balsamic vinegar, creating a tangy-sweet braising sauce that complements the richness of short ribs.

It’s simple but incredibly flavorful.

Ingredients:

• 3 lbs beef short ribs
• 3 tbsp olive oil
• 3 large onions, thinly sliced
• 3 garlic cloves, minced
• ½ cup balsamic vinegar
• 2 cups beef stock
• 1 tbsp brown sugar
• 2 sprigs thyme
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 325°F (160°C).
2. Sear ribs in oil until browned, then remove.
3. Add onions and cook low and slow until caramelized, about 25 minutes. Add garlic and brown sugar.
4. Deglaze with balsamic vinegar, then stir in beef stock and thyme.
5. Return ribs, cover, and braise 2.5–3 hours until tender.
6. Reduce sauce until glossy.

Caramelized onion and balsamic short ribs are tangy, sweet, and deeply savory—a rustic yet refined fall favorite.

Maple Bourbon Braised Short Ribs with Sweet Onions

This rich fall recipe marries smoky bourbon with sweet maple syrup and caramelized onions.

The result is sticky, tender short ribs with a luscious glaze that feels indulgent yet comforting.

Ingredients:

• 3 lbs beef short ribs
• 2 tbsp olive oil
• 2 large sweet onions, sliced
• 3 garlic cloves, minced
• 1 cup bourbon
• ¼ cup pure maple syrup
• 2 cups beef stock
• 2 tbsp tomato paste
• 1 tsp smoked paprika
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 325°F (160°C).
2. Season ribs and sear until browned. Remove and set aside.
3. Add onions and cook until caramelized, about 15 minutes. Stir in garlic and tomato paste.
4. Deglaze with bourbon, simmer 5 minutes, then add maple syrup, beef stock, and paprika.
5. Return ribs, cover, and braise for 2.5–3 hours until fork-tender.
6. Reduce sauce to a glaze before serving.

These maple bourbon short ribs combine sweet, smoky, and savory notes for a deeply comforting fall meal.

Rosemary and Garlic Braised Short Ribs with Polenta

Classic flavors of rosemary and garlic shine in this rustic fall short rib dish, perfectly paired with creamy polenta.

The herbs infuse the meat and sauce with aromatic depth.

Ingredients:

• 3 lbs beef short ribs
• 2 tbsp olive oil
• 1 onion, diced
• 4 garlic cloves, minced
• 2 cups red wine
• 2 cups beef stock
• 2 sprigs fresh rosemary
• 1 bay leaf
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 325°F (160°C).
2. Heat oil, season ribs, and sear until browned. Remove.
3. Sauté onion and garlic until fragrant.
4. Deglaze with red wine, simmer for 5 minutes, then add beef stock, rosemary, and bay leaf.
5. Return ribs, cover, and braise 2.5–3 hours.
6. Serve with creamy polenta for a complete dish.

Rosemary and garlic braised short ribs are hearty, aromatic, and perfect for chilly fall nights.

Chipotle Pumpkin Short Ribs

For a smoky and slightly spicy twist, these short ribs are braised with chipotle peppers and pumpkin purée.

The combination of sweet and spicy flavors makes this dish stand out in the fall season.

Ingredients:

• 3 lbs beef short ribs
• 2 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 cup pumpkin purée
• 2 chipotle peppers in adobo sauce, chopped
• 2 cups beef stock
• 1 tsp cumin
• 1 tsp smoked paprika
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 325°F (160°C).
2. Season and sear short ribs until browned, then remove.
3. Add onion and garlic, sauté until fragrant.
4. Stir in pumpkin purée, chipotle peppers, beef stock, cumin, and paprika.
5. Return ribs to pot, cover, and braise 2.5–3 hours.
6. Reduce sauce for a smoky-spicy glaze.

Chipotle pumpkin short ribs are bold and warming, bringing together earthy pumpkin with smoky heat.

Fig and Red Wine Braised Short Ribs

Sweet figs and robust red wine create a luscious braising sauce that clings beautifully to tender short ribs.

This dish feels both rustic and elegant, making it a great fall dinner-party option.

Ingredients:

• 3 lbs beef short ribs
• 2 tbsp olive oil
• 1 onion, diced
• 1 cup dried figs, halved
• 2 cups red wine
• 2 cups beef stock
• 2 sprigs thyme
• 1 sprig rosemary
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 325°F (160°C).
2. Sear ribs in oil until browned, then set aside.
3. Sauté onion until softened, then add figs.
4. Pour in red wine, simmer until reduced by half.
5. Stir in stock, thyme, and rosemary. Return ribs, cover, and braise 2.5–3 hours.
6. Reduce sauce until rich and glossy.

Fig and red wine braised short ribs are sweet, savory, and luxurious—a perfect dish for fall evenings.

Wild Mushroom and Thyme Short Ribs

This recipe highlights earthy wild mushrooms and fragrant thyme, creating a deeply savory dish that celebrates fall’s forest flavors.

Perfect served with mashed potatoes or buttered noodles.

Ingredients:

• 3 lbs beef short ribs
• 3 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 2 cups wild mushrooms (chanterelles, porcini, cremini), chopped
• 2 cups beef stock
• 1 cup dry red wine
• 2 sprigs fresh thyme
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 325°F (160°C).
2. Season and sear short ribs until browned. Remove and set aside.
3. Add onion, garlic, and mushrooms, cooking until mushrooms release their juices.
4. Deglaze with red wine, simmer until reduced, then add beef stock and thyme.
5. Return ribs, cover, and braise 2.5–3 hours.
6. Reduce sauce for a deep mushroom-infused flavor.

Wild mushroom and thyme short ribs are earthy, aromatic, and indulgent—perfect for a comforting fall meal.