With the recent release of the Best of Bridge Sunday Suppers book, I’ve been talking on TV, radio and in interviews about the importance of Sunday supper—bringing people together around the table to reconnect and prepare for the week ahead. It’s an idea I try to champion: a standing invitation for anyone, every Sunday. I don’t always manage it, but this past weekend we managed a quick sit-down. Even with only an hour to spare between errands and obligations, the meal did exactly what I hoped: we regrouped, shared a meal and left feeling ready for the week.
Beef short ribs deserve more recognition. They’re short and square rather than long like traditional ribs, and they benefit from slow braising to break down connective tissue and develop deep flavor. I often reach for short ribs whenever there’s leftover beer after a gathering. When parties wind down and the kitchen is being tidied, a few opened craft beers often remain. Rather than waste a good beer, I’ll use it to braise beef or make a stew. I prefer to let beer go a little flat before adding it to the pot—pouring a fizzy cold beer straight into a Dutch oven feels off to me—so using the last of a bottle is perfect.
This version is a streamlined braise that pairs short ribs with lentils, carrot and garlic—what I had on hand. It’s simple and efficient: brown the short ribs, put them in the oven to braise for a couple of hours, then add dry lentils and stock so they cook as the meat finishes. The lentils absorb the braising liquid and give you a complete one-pot dinner: rich, tender meat and hearty lentils without a lot of hands-on time. The result tastes like a dish that took more effort than it actually did, making it ideal for a Sunday supper when time is limited but you want something satisfying.
The recipe’s flexibility is part of its appeal. If you have a splash of wine, a few mushrooms, or a handful of herbs, they can easily be added to deepen the flavor. Leftover short ribs reheat beautifully and make excellent sandwiches, pasta toppers or additions to salads the next day. Whether you serve this for a relaxed family dinner or for guests on a chilly evening, the combination of braised beef and lentils feels comforting and substantial.
Sunday supper isn’t only about the food; it’s about connection. Taking even a short stretch of time to sit together, share a simple, nourishing meal, and talk about the coming week resets the rhythm of family life. A dish like braised short ribs with lentils makes that easy: it’s forgiving, requires little fuss, and rewards you with deep, homey flavors that invite conversation and lingering at the table.
If you’re new to short ribs, look for the compact, bone-in pieces at the butcher or grocery store. Plan for low, slow cooking and expect the meat to become meltingly tender. Use whatever you have on hand for aromatics and liquid—stock, beer, or a splash of wine all work—and add lentils toward the end so they absorb the braising juices and finish perfectly. The technique is straightforward, the cleanup minimal, and the outcome is a memorable Sunday supper that brings people together.