Wonderful Short Ribs

Wonderful Short Ribs

227 Reviews 3 Pics
  • Prep

    10 m
  • Cook

    2 h
  • Ready In

    2 h 10 m
MEDIVALU
Recipe by  MEDIVALU

“This tender meat that falls right off the bone is great served over rice! It is great even as leftovers!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 servings

ADVERTISEMENT

Directions

  1. In a large pan over medium-high heat, stir in tomato sauce, lemon juice, and Worcestershire sauce. Stir in parsley, thyme, bay leaves, brown sugar, salt, and red pepper flakes. Add onions and short ribs, and stir together until the mixture comes to a boil.
  2. Cover, reduce heat to medium low, and simmer; stirring occasionally and skimming fat from surface, until meat is tender, about 2 1/2 hours. Remove bay leaves before serving.

Share It

Reviews (227)

Rate This Recipe
Liz
551

Liz

I have made this recipe four times and I think I have finally perfected it I brown the ribs really well first and then saute the onions in the drippings for a bit. I add everything to the crock pot with two additional ingredients--minced garlic and parmesan cheese. I also cut down on the sugar and add a bit more crushed red perpper. It takes 3-4 hours on low in the crock pot. My husband likes it served with mashed potatoes but I prefer rigatoni--tonight I will serve it with both!

KEGCHEF
402

KEGCHEF

I am a Culinary School graduate and have been in fine dining for a long time. And I have to tell you that this is one of the best Short Rib recipes I have ever made or tasted. It is simple and delicious! It is even better the next day. The the only thing I do different is add Shiitake mushrooms to the mix. And I serve the ribs over garlic mash. Jeremy Melusky AKA KEGCHEF

DrLJL
285

DrLJL

We like short ribs and I prepare them several times each winter so I am always looking for new. This is an excellent recipe. I have found the best way to reduce the fat content is to oven-brown the short ribs prior to adding to the sauce. Place bone side down in a pan, sesaon with pepper & salt roast for 45 minutes at 450. Drain off fat. If ribs are large return to oven for 15 minutes more. I was reluctant to try this the first time but it's the only way I pre-pare them now. I got over 1/2 cup of fat from the 2 1/2 lbs ribs I used for this recipe. I browned the onions in a dutch oven, added a a couple minced garlic cloves, and about 1/2 broth to the sauce ingredients and then the browned ribs. Baked covered at 325 for 2 1/2 hours. Served with parmesan mashed potatoes. They were moist and succulent. Received rave reviews with request for promise to repeat.

More Reviews

Similar Recipes

Slow-Cooked German Short Ribs
(300)

Slow-Cooked German Short Ribs

Braised Beef Short Ribs
(89)

Braised Beef Short Ribs

Broiled Short Ribs
(53)

Broiled Short Ribs

Super Short Ribs
(55)

Super Short Ribs

Barbeque Style Braised Short Ribs
(42)

Barbeque Style Braised Short Ribs

Tanya's Boneless Short Ribs
(17)

Tanya's Boneless Short Ribs

Nutrition

Amount Per Serving (6 total)

  • Calories
  • 531 cal
  • 27%
  • Fat
  • 42 g
  • 65%
  • Carbs
  • 15.3 g
  • 5%
  • Protein
  • 23.5 g
  • 47%
  • Cholesterol
  • 93 mg
  • 31%
  • Sodium
  • 1551 mg
  • 62%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Barbeque Style Braised Short Ribs

>

next recipe:

Slow Cooker Short Ribs