Sunday is my rest day, and nothing fits a rest day better than beef braising low in the oven for 3 hours. I get it going after breakfast, take the dog for a long walk, and come back to meat that falls apart with a spoon. The cheaper, tougher cuts are made for this. That’s the best part.
1) Braised Short Ribs over Mashed Potatoes
This is the dinner I make when I want people to think I trained as a chef. Bone-in short ribs get a hard sear, then braise in red wine and beef stock until they slide off the bone. Spoon them over creamy mashed potatoes with plenty of sauce. A single rib brings a serious hit of protein.
2) Italian Beef Braciole
Thin slices of beef rolled around parmesan, garlic, parsley and breadcrumbs, then braised in tomato sauce for a couple of hours. It’s a Sunday tradition in a lot of Italian-American homes. The sauce doubles as the pasta sauce. Slice the rolls to show off the swirl.
3) Red Wine Short Ribs with Brussels Sprouts
Same slow braise, lighter plate. I skip the potatoes and roast Brussels sprouts until they’re crispy and charred at the edges. The bitterness of the sprouts cuts right through the rich beef. It’s my favorite way to eat short ribs when I’m keeping carbs in check.
4) Ropa Vieja
Cuba’s national dish is flank steak braised with peppers, onions, tomatoes and olives until it shreds into tender strands. The name means old clothes, and it looks the part. I serve it with black beans and rice for a complete plate. Flank is lean, so it’s a great protein option.
5) Short Rib Ramen
Leftover braised short rib is the best thing that can happen to a bowl of ramen. Shred the meat into a rich broth with noodles, bok choy and a jammy soft-boiled egg. It feels like a restaurant bowl at home. The egg and beef together make it a real protein meal.
6) Korean Braised Short Ribs
Galbi jjim is short ribs braised with soy, pear, garlic and ginger alongside carrots and radish. It’s sweet, savory and ridiculously tender. I serve it with steamed rice and kimchi. Make it for a special weekend dinner.
7) Pappardelle with Braised Beef Ragu
Chuck roast braised in tomatoes and red wine until it falls apart, then shredded back into the sauce. Wide pappardelle noodles are made to catch it. This is my favorite winter pasta by a mile. A good grating of parmesan finishes it.
8) Classic Pot Roast
Chuck roast, carrots, onions and potatoes braised in one pot until fork-tender. It’s the dinner I grew up on and the one I make most often for my own family. Brown the roast properly before it goes in the oven, because that crust flavors the whole pot. Leftovers make great sandwiches.
9) Balsamic Braised Beef
Balsamic vinegar gives this braise a sweet tang that feels a little fancy. Chuck roast cooks low with onions, garlic and rosemary until it shreds. I serve it over polenta or mashed cauliflower. It’s simple but tastes like a lot of effort.
10) Beef Bourguignon
French comfort food at its best. Beef chunks braise in red wine with bacon, mushrooms and pearl onions until the sauce turns glossy and deep. It takes time, but most of it is hands-off. Serve with egg noodles or crusty bread to catch every drop.
11) Belgian Beef Carbonnade
Beef braised in dark beer with a mountain of caramelized onions. A little mustard and brown sugar balance the bitterness. It’s hearty and deeply savory. Serve with fries or crusty bread the Belgian way.
12) Barbacoa Tostadas
Beef cheeks or chuck braised with chipotle, cumin, garlic and lime until it shreds with a fork. I pile it on crispy tostadas with guacamole and a little crumbled cotija. It’s one of the most flavorful things you can do with a cheap cut. Make extra, because it freezes well.
13) Red-Braised Beef Noodle Soup
Taiwanese beef noodle soup starts with beef shank braised in soy, star anise and chili bean paste. The broth is spicy and rich, and the beef turns meltingly soft. Add noodles and bok choy for a full bowl. It’s one of my favorite cold-weather meals.
14) French Dip Sandwiches
Slow-braised beef, sliced thin and piled on a toasted roll with provolone. The braising liquid becomes the au jus for dunking. It’s messy in the best way. Each sandwich brings a big hit of protein.
15) Birria Bowls
Birria is braised in a rich chile broth that’s worth drinking on its own. I skip the tortillas some nights and build a bowl with rice, the shredded beef, avocado and a ladle of consommé. It’s warming, spicy and loaded with protein. Pickled onions on top are a must.
16) Beef Rendang
This Indonesian braise cooks beef in coconut milk and spices until the liquid disappears and the meat turns dark and caramelized. It takes patience, but the flavor is incredible. Serve with jasmine rice and cucumber. It gets better the next day.
17) Braised Beef Rice Bowls
This is how I use up any leftover braised beef. Reheat it in its sauce, spoon it over rice and add whatever vegetables are in the fridge. It’s a 10-minute dinner that tastes like it took all day. Great for meal prep, too.
18) Jamaican Braised Oxtail
Oxtail braised with allspice, thyme, scotch bonnet and butter beans until the meat falls from the bone. The sauce is rich from all the collagen. I serve it with rice and peas. Oxtail is worth hunting down at the butcher.
19) Shredded Beef Enchiladas
Leftover braised beef rolled into tortillas, smothered in red enchilada sauce and cheese, then baked until bubbly. It’s a great way to stretch one braise into a second dinner. Top with sour cream and cilantro. Your family will ask for this twice a month.
