The key to achieving tender and flavorful beef short ribs lies in these highly lauded recipes. From Tom Colicchio's red wine marinade to Mashama Bailey's braising liquid with a tinge of peanut butter, you're on your way to a delectable dinner or remarkable centerpiece for any special gathering.

Each of the recipes highlights the succulent flavors of quality beef short ribs. Choices range from tempting chili, fragrant stew, rich risotto, to delicate polenta. With sterling reviews and high praise from avid readers, these recipes promise a gastronomic experience.

An award-winning chili recipe, for instance, boasts a hearty 3.5 lbs of short ribs resulting in a smoky and delectably rich flavor. A stew recipe developed by Marianne Wiliams, uses a sweet cola soft drink for braising, deriving inspiration from the beloved eatery, The Bear. One reader says it's absolutely worth the effort for special occasions, adding it has become a staple in their dinner parties.

Ethan Stowell, a renowned chef and F&W Best New Chef 2008, adds a unique touch to his creation by browning beef short ribs and marinating it in a mixture of wine and stock, which gives a rich flavor. Meanwhile, Tom Colicchio favors flanken-style short ribs soaked in a luscious red wine sauce, braised along with fresh vegetables.

Bringing an exotic flair, Asha Gomez uses boneless beef short ribs in a sauce teeming with spices like curry leaves, star anise, cinnamon, and garam masala. "The meat is tender and warm in flavor, and it has a slightly seared crust that adds to its charm," commends a reviewer.

Carla Capalbo offers her take on this beloved protein by slow-cooking heavily marbled beef in a Dutch oven until tender. One regular promises to make it often, impressed by the tenderness of the meat. For fans of Korean cuisine, Chef David Shim from Cote in New York City enhances galbi or Korean style short ribs with double marinades.

A particularly iconic recipe served in Savannah's 10th-anniversary holiday menu by Chef Mashama Bailey uses a tantalizing sauce that one fan could not resist eating by the spoonful. New York chef Marco Canora turns up the taste of traditional farro by adding browned short ribs.

Aaron Barnett's upgrade of a classic French stew, which includes five pounds of short ribs has earned the ultimate one-word applause: "Fantastic." Chef Hugh Acheson's oven-braised short ribs recipe is a hit served with umami-rich collard greens, acquiring raving reviews from one reader as "amazing" and "absolutely delicious!"

Dive into these short rib recipes perfect with polenta or mashed potatoes, for a hearty meal that infuses a wonderful blend of sweet, smoky, and pleasantly bitter flavors from apples, smoked porter, and coffee.