Wondering what to serve with short ribs for dinner? Look no further! I’ve got you covered with this handy guide. So, you can find the perfect side dish to complete your elegant short rib dinner in a hurry.
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This Arugula Salad recipe with red wine vinaigrette is my go-to green salad. The arugula has a peppery bite to it which pairs wonderfully with the acid in the vinaigrette. It’s the perfect salad for pairing with rich dishes.
This Fennel Celery Salad comes together quickly and has such a delicious light lemon-parmesan vinaigrette and wonderful crunch. It's the perfect side salad for rich and hearty dishes like pasta or braised short ribs.
This Kale Caesar Salad is topped with crispy homemade croutons and parmesan cheese. Massaging the creamy garlic dressing into the kale makes it extra tender and delicious.
Apple Celery Root Slaw is an exciting twist on your basic coleslaw. Crisp apples and celery root combine with jalapeno, cilantro & pickled onions. It's sure to be a stand out side dish!
This Creamy Parmesan Polenta recipe makes a delicious side dish. Irresistibly delicious with parmesan cheese, but simple to make with just 5-ingredients: polenta, parmesan, milk, chicken broth and butter. Yum!
Duchess Potatoes are a fancy piped potato side dish that must make an appearance at your next dinner party. Rich, creamy, and cheesy with just a subtle crisp, these elegant baked mashed potatoes are unlike anything else!
Mashed Cauliflower is a delicious, low carb & keto friendly side dish. With 5 flavor variations and instructions for making Stovetop Mashed Cauliflower or Instant Pot Mashed Cauliflower.
These Easy Mashed Potatoes with Sour Cream are the most delicious mashed potatoes you will ever have. They're light, creamy, buttery and tangy and easy to make with the help of your stand mixer – No hand mashing required!
Roasted Sweet Potatoes are a salty, crispy, savory, and slightly sweet side dish you can pair with almost anything! Lightly spiced and so simple, this easy recipe is a total crowd pleaser and a must-have for weeknight dinners.
Mashed Sweet Potatoes – Ultra creamy, flavorful and delicious and made with only 3-ingredients! No hand mashing required. Let your stand mixer do all the work for you!
This traditional Potato Latkes recipe is crispy on the outside and fluffy on the inside. Their irresistible golden crusts are seasoned with just a sprinkling of salt and ready to be served with a side of sour cream and applesauce. They’re perfect for Hanukkah, but you’ll want to enjoy them year round.
These copycat Din Tai Fung Green Beans are deliciously crispy and coated with lots of savory garlic and a spicy chili crisp. It’s the best umami-forward side dish to pair with all of your takeout-inspired favorites!
Roasted Delicata Squash is a winter side dish that’s really easy to prepare. There’s no peeling required and the maple flavors and warm spices taste divine!
These are the BEST Glazed Carrots – Lightly sweetened, delicately seasoned, and perfectly glazed. These carrots make an amazing side dish that both kids and adults can’t get enough of!
Add a healthy boost of nutrients to your dinner with this easy Sauteed Spinach. Baby spinach is added to a skillet along with garlic and olive oil, then sauteed gently to create a simple side dish that pairs with any meal!
Sunchokes are a knobby root vegetable that can be prepared in more ways than you can imagine! In this recipe, you’ll learn how to roast them with olive oil, garlic, and thyme. It’s an easy side dish you can pair with anything.
You can serve Sauteed Zucchini and Squash with practically anything! It’s a simple side dish that showcases sliced and seared summer squash and savory Italian flavors.
This grilled broccolini is topped with a tangy apple cider vinaigrette and marcona almonds for a delicious crunch. It’s a perfect side dish for autumnal menus or Thanksgiving.
Upgrade everyday dinners and holiday meals with Air Fryer Mushrooms! Perfectly seasoned and endlessly customizable, this quick and easy recipe serves as a delectable side dish or topping for burgers, steaks, and beyond.
Spoon Bread with Cheddar Cheese combines the savoriness of cornbread and the softness of a souffle in one delicious dish! Made with savory scallions and sharp cheddar cheese, you won’t be able to get enough of this classic Southern recipe.
Many of these short rib side dish recipes can be made ahead of time and stored in the refrigerator for a few days or even in the freezer. Simply check the individual recipes for full storing instructions and details on how to make ahead.
Did you Make Any of These Short Rib Side Dishes?
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Wondering what to serve with short ribs for dinner? Look no further! Here's 30 sides for short ribs. Salads, creamy sides, vegetables & more! These red wine braised short ribs are the perfect, savory dinner party recipe!
Dry the ribs thoroughly with paper towels and season generously with salt and pepper. Add 2 Tbsp. olive oil to an oven-safe heavy pot or dutch oven and heat over high heat. Once the oil is shimmering, add the short ribs and brown on all sides, approximately 2-3 minutes per side. The pot should not be overcrowded. Work in batches if necessary.
While the short ribs are browning, preheat the oven to 375 degrees.
Puree all vegetables and garlic in a food processor or blender until finely chopped into a thick paste.
Once ribs are browned, remove the ribs to a plate and tent with foil to keep warm. Drain the fat from the pot and add remaining 2 Tbsp. olive oil.
Add the pureed vegetables and season generously with salt. Brown over high heat, without stirring, for 5 to 7 minutes.
Add the tomato paste, stir, and let the vegetables brown for an additional 3 to 5 minutes. Add the wine and, using a wooden spoon, scrape any bits from the bottom of the pan. Stir occasionally, letting this mixture reduce by half.
Once reduced, return the short ribs and any accumulated juices to the pot along with enough water to almost cover the meat. Add the thyme and bay leaves. Cover the pot and place it in the hot oven. Allow to cook for 2 1/2 hours, checking periodically and adding more water if needed. Remove the lid and cook for 30 minutes longer, to allow the sauce to further reduce.
Transfer the ribs to a serving platter or dish. Let the sauce and solids sit in the pot for a few minutes to cool and with a shallow spoon, skim off as much of the fat as possible from the surface. Season the sauce to taste with salt and pepper, and add the vinegar.
Serve the ribs on top of creamy polenta with additional braising liquid.
Notes
To Make Ahead: Prepare your short ribs as directed above. Allow to cool slightly and then place in the refrigerator overnight. The next day, scrape off any solidified fat that may rise to the surface. Bring the gravy and short ribs to a boil, reduce heat to a simmer and cook for 10-15 minutes, until heated through.