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Simple Beef Short Ribs

Simple Beef Short Ribs

  • Prep

    15 m
  • Cook

    2 h 15 m
  • Ready In

    2 h 30 m
CooperCook

CooperCook

The basics of this recipe came from my mom, and it was passed down to her from her mother and Oma. I changed it a little, and you can too. You can braise in basically any liquid you want. The short ribs come out so delicious and tender, and there is not an overwhelming sauce to overpower them.

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Nutrition

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  • Calories:
  • 364 kcal
  • 18%
  • Fat:
  • 27.4 g
  • 42%
  • Carbs:
  • 9.9g
  • 3%
  • Protein:
  • 13 g
  • 26%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 651 mg
  • 26%

Based on a 2,000 calorie diet

Directions

  1. Season the short ribs with salt and pepper, then dredge in flour until coated. Shake off the excess flour.
  2. Heat the olive oil and butter in a large skillet or Dutch oven over medium-high heat. Cook the ribs until browned on each side, about 5 minutes per side. Remove from the skillet and set aside. Add the onion and garlic to the skillet; cook and stir until onion is tender, about 5 minutes. Return the ribs to the skillet and pour in the beer. Stir, scraping the bottom of the pan, until all of the browned bits have mixed in with the liquid. Pour in the beef stock, cover and simmer over low heat until very tender, about 2 hours.
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Reviews

skboardman
328

skboardman

1/14/2009

Loved this recipe! It was simple! I made the ribs in my crockpot. I added a couple of extra cloves of garlic cause that's what we like. The juice from the ribs made an outstanding gravy for potatoes! Yummy!!!

Mrs. W
154

Mrs. W

2/9/2009

These were easy to make. We wanted something w/o barbeque sauce on them, and this fit the bill. Changed the method of preparation a bit by doubling the amount of pepper & flour with the same amount of salt and putting it into a plastic bag and coating the pieces of short ribs inside the plastic bag before cooking the ribs. Didn't use the beer. After deglazing the pan with water & 2 beef bouillon cubes (we were out of beef stock), everything was put into a roasting pan. Baked the ribs in the oven with the cover on at 325 for almost 2 hours. ( Watch so that the liquid doesn't run dry in the roaster ). They turned out very tender and tasty. May use a crock pot the next time these are made as others have suggested. Thank You for posting. It's a keeper.

Mallinda
101

Mallinda

7/27/2008

This is a good basic recipe that's not hard to make. The short ribs came out really tender. I didn't do it, but you probably could make a good gravy from the broth to serve on mashed potatoes.

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