Braised Beef Short Ribs Recipe -
Braised Beef Short Ribs Recipe
  • READY IN ABOUT 3 hrs

Braised Beef Short Ribs

Recipe by  

"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 Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    15 mins
  • COOK

    2 hrs 40 mins

    2 hrs 55 mins


  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 More Reviews

Most Helpful Positive Review
Apr 05, 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.

Most Helpful Critical Review
Jan 06, 2011

Very bland. Could have been pot roast. Followed the recipe, will not be making again. My husband the meat and tater guy only gave it 2 stars. Will continue looking for perfect short rib recipe.

Sep 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.

Dec 02, 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!!

Jul 16, 2007

Mmmmmmm, Mmm! Very few changes, I used 1/2 the broth it calls for, and used one pkg of onion soup mix. in addition.I also used cornstarch to thicken the sauce a little. The last time I made this, I chopped up a couple of Aneheim peppers and added it for a little more zip, (BAM, in Emeril's terms.) For those of you who are afraid of the word 'chili peppers' Aneheims are not hot at all, however, you may discard the seeds if you wish. My grand daughter loves them, and she's only eleven. (not latin either.) If you've never tried this recipe before, read the reviews first and pay attention to the repeated changes, it will make it worth all your time and effort.

Aug 19, 2008

Loved this recipe, and so easy! I also added 1/2 cup of red wine to the braising liquid, and added a little gravy master to the gravy to darken the sauce. Next time, I will cook the potatoes seperately as one other reviewer had suggested; they just get a little too mushy cooked with everything else. Will definitley make again!

Dec 12, 2003

Enjoyed this recipe. Easy to make and the meat just falls off the bone. The gravy comes out very tasty. Will make this again.

Dec 12, 2003

My whole family loved this recipe!! Very Very Good!! We had a full meal with this! Just add bread and you have it all! We have a big family and this is perfet for us!! We even had leftovers that went over well, again! Thank you for a wonderful meal for a hearty family!


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  • Calories
  • 889 kcal
  • 44%
  • Carbohydrates
  • 36.3 g
  • 12%
  • Cholesterol
  • 138 mg
  • 46%
  • Fat
  • 68.8 g
  • 106%
  • Fiber
  • 4.9 g
  • 20%
  • Protein
  • 30.4 g
  • 61%
  • Sodium
  • 645 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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