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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

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.
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Reviews

VORCHA
366

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
182

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
148

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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