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Healthy Recipes using Braised Chicken Short Ribs

Mediterranean Braised Chicken Short Ribs

These tender chicken short ribs are braised with Mediterranean herbs and served with a side of quinoa for a nutritious meal.

Ingredients
  • 2 lbs chicken short ribs
  • 1 cup low-sodium chicken broth
  • 1/2 cup red wine
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 1 cup cherry tomatoes, halved
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • Salt and pepper to taste
  • 1 cup cooked quinoa
Instructions
  1. Season the chicken short ribs with salt and pepper. In a large pot, brown the ribs on all sides over medium heat.
  2. Add the onion and garlic, sautéing until softened. Pour in the red wine and chicken broth, then add the tomatoes and herbs.
  3. Cover and braise on low heat for 2 hours until the ribs are tender. Serve over cooked quinoa.

Asian-Inspired Braised Chicken Short Ribs

This dish features chicken short ribs braised in a savory soy sauce and ginger mixture, served with steamed broccoli.

Ingredients
  • 2 lbs chicken short ribs
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup rice vinegar
  • 2 tbsp honey
  • 1 inch ginger, sliced
  • 4 cloves garlic, minced
  • 1 cup chicken broth
  • 1 tsp sesame oil
  • 2 cups broccoli florets
Instructions
  1. In a large pot, combine soy sauce, rice vinegar, honey, ginger, garlic, and chicken broth. Add the chicken short ribs and bring to a simmer.
  2. Cover and braise for 1.5 hours until tender. In the last 10 minutes, steam the broccoli.
  3. Serve the ribs over a bed of broccoli, drizzling with sesame oil.

Spicy Braised Chicken Short Ribs with Cauliflower Mash

These spicy chicken short ribs are paired with creamy cauliflower mash for a low-carb, flavorful meal.

Ingredients
  • 2 lbs chicken short ribs
  • 1 cup chicken broth
  • 1/4 cup hot sauce
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 head cauliflower, chopped
  • 2 tbsp olive oil
  • Salt and pepper to taste
Instructions
  1. Brown the chicken short ribs in a pot, then add onion and garlic until fragrant.
  2. Stir in chicken broth and hot sauce, cover, and braise for 2 hours.
  3. Steam cauliflower until tender, then blend with olive oil, salt, and pepper until smooth. Serve ribs over cauliflower mash.

Herb-Infused Braised Chicken Short Ribs

Braised in a fragrant mix of fresh herbs, these chicken short ribs are served with a side of roasted vegetables.

Ingredients
  • 2 lbs chicken short ribs
  • 1 cup chicken broth
  • 1 cup white wine
  • 1 onion, sliced
  • 4 cloves garlic, minced
  • 1 tbsp fresh rosemary, chopped
  • 1 tbsp fresh thyme, chopped
  • 2 cups mixed vegetables (carrots, bell peppers, zucchini)
  • Salt and pepper to taste
Instructions
  1. Sear the chicken short ribs in a pot, then add onion and garlic until softened.
  2. Pour in white wine and chicken broth, add herbs, cover, and braise for 2 hours.
  3. Roast mixed vegetables in the oven until tender, then serve alongside the ribs.

Coconut Curry Braised Chicken Short Ribs

This tropical dish features chicken short ribs braised in a rich coconut curry sauce, served with brown rice.

Ingredients
  • 2 lbs chicken short ribs
  • 1 can (14 oz) coconut milk
  • 2 tbsp red curry paste
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 1 cup chicken broth
  • 1 cup brown rice
  • Salt to taste
Instructions
  1. In a large pot, brown the chicken short ribs, then add onion and garlic until fragrant.
  2. Stir in coconut milk, curry paste, and chicken broth, cover, and braise for 1.5 hours.
  3. Cook brown rice according to package instructions and serve with the curry ribs.

Balsamic Glazed Braised Chicken Short Ribs

These chicken short ribs are braised in a tangy balsamic glaze and served with a side of sautéed spinach.

Ingredients
  • 2 lbs chicken short ribs
  • 1/2 cup balsamic vinegar
  • 1 cup chicken broth
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 tbsp honey
  • 4 cups fresh spinach
  • Salt and pepper to taste
Instructions
  1. Brown the chicken short ribs, then add onion and garlic until softened.
  2. Mix balsamic vinegar, chicken broth, and honey, pour over the ribs, cover, and braise for 2 hours.
  3. Sauté spinach in a pan until wilted and serve alongside the ribs.

Lemon Garlic Braised Chicken Short Ribs

These zesty chicken short ribs are braised with lemon and garlic, served with a refreshing cucumber salad.

Ingredients
  • 2 lbs chicken short ribs
  • 1 cup chicken broth
  • 1/4 cup lemon juice
  • 1 onion, sliced
  • 4 cloves garlic, minced
  • 1 tsp lemon zest
  • 1 cucumber, diced
  • 1 tbsp olive oil
  • Salt and pepper to taste
Instructions
  1. Sear the chicken short ribs, then add onion and garlic until fragrant.
  2. Stir in chicken broth, lemon juice, and zest, cover, and braise for 1.5 hours.
  3. Toss diced cucumber with olive oil, salt, and pepper for a fresh salad to serve with the ribs.

Smoky Paprika Braised Chicken Short Ribs

These chicken short ribs are infused with smoky paprika and served with a side of roasted sweet potatoes.

Ingredients
  • 2 lbs chicken short ribs
  • 1 cup chicken broth
  • 2 tbsp smoked paprika
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 2 sweet potatoes, cubed
  • 2 tbsp olive oil
  • Salt and pepper to taste
Instructions
  1. Brown the chicken short ribs, then add onion and garlic until softened.
  2. Stir in chicken broth and smoked paprika, cover, and braise for 2 hours.
  3. Toss sweet potatoes with olive oil, salt, and pepper, roast until tender, and serve with the ribs.

Honey Mustard Braised Chicken Short Ribs

These chicken short ribs are braised in a sweet and tangy honey mustard sauce, served with a side of green beans.

Ingredients
  • 2 lbs chicken short ribs
  • 1/2 cup chicken broth
  • 1/4 cup honey
  • 1/4 cup Dijon mustard
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 2 cups green beans, trimmed
  • Salt and pepper to taste
Instructions
  1. Sear the chicken short ribs, then add onion and garlic until softened.
  2. Mix honey, Dijon mustard, and chicken broth, pour over the ribs, cover, and braise for 1.5 hours.
  3. Blanch green beans in boiling water, then serve alongside the ribs.