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Braised Beef Short Ribs

Braised Beef Short Ribs

  • Prep

    15 m
  • Cook

    2 h 40 m
  • Ready In

    2 h 55 m
Jim Stearns

Jim Stearns

After not being able to find a recipe for beef short ribs on the internet, I thought I might share this one that I came across many years ago. I have received raves about my short ribs every time I have served them. Try them, I'm sure you will agree! Enjoy!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

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  • Calories:
  • 889 kcal
  • 44%
  • Fat:
  • 68.8 g
  • 106%
  • Carbs:
  • 36.3g
  • 12%
  • Protein:
  • 30.4 g
  • 61%
  • Cholesterol:
  • 138 mg
  • 46%
  • Sodium:
  • 645 mg
  • 26%

Based on a 2,000 calorie diet

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Directions

  1. In a bowl, combine the 1/2 cup flour, salt and ground black pepper. Roll the ribs in the seasoned flour.
  2. In a large pot, heat the oil and brown the ribs well on all sides. Pour in 1 cup boiling water, tomatoes, and garlic. Reduce heat to low, cover, and simmer for 1 1/2 hours, adding more water if necessary.
  3. Place the potatoes, onions, and carrots in the pot. Continue to simmer for another 30 minutes to 1 hour, or until all vegetables are tender. Remove the meat and vegetables to a serving platter.
  4. In a separate small bowl, dissolve 1 1/2 tablespoons flour and 2 tablespoons water for every one cup liquid remaining in the pot. Add this to the pot and stir well until thickened. Pour over meat and vegetables.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

VORCHA
363

VORCHA

4/5/2007

We love this and have made this many times now! I don't flour the ribs, it actually hinders the meat browning and developing its flavor to the fullest. I have found that the flavor is best if you cook it the day before and reheat in the oven at 350 for 20-25 minutes. This also lets you degrease the dish fully since short ribs can release alot of grease.

mbbdirks
178

mbbdirks

9/22/2007

This recipe was excellent, but I will make a few changes next time. I will add enough water/stewed tomatoes to cover the ribs while they cook for 1 1/2. The liquid only went up about 1/2 way on the ribs and it took a long time for them to break down. I added a bay leaf when I added the vegetables and that gave it a great flavor. I also added quite a bit of water when cooking the vegetables. This was a great meal with fresh bread, good wine and great friends. Thanks.

thorky
146

thorky

12/2/2005

This recipe is fantastic!!! I made it a lot easier to cook by using a pressure cooker, and made a couple of small changes. I first browned the ribs in a frying pan. I then put the beef, carrots, onions, tomatoes, garlic and two beef bouillon cubes in the pressure cooker for 25 minutes. I cooked the potatoes separately in water while waiting. I removed the meat from the cooker, and thickened the liquid, (including the carrots and onions) with the flour and water. I served the potatoes and ribs in separate bowls, and the liquid in another. A smash hit, eaten entirely in one sitting by two teenagers!!! They even asked for the same meal the next day!!

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