Recipe by Kimber
"I like to serve this easy dish with steamed broccoli and rice prepared with some of the remaining pan juices."
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beef short ribs, cut into 2 inch pieces
1 1/2 teaspoons
ground black pepper
fresh lemon juice
dried oregano, crushed
Excellent. Also used stew meat which yielded tender flavorful dinner with little or no fat. Cooked potatoes in water and residue from browning meat and added them and carrots about one hour before baking done. Just great.
Doubled the recipe - eliminated oregano. Ribs were very flavorful and tender. Cooking liquid became fatty and would have to be de-greased for use as a gravy, which I did not do (although I am sure it would be delicious)
I didn't personally like this recipe. Beef ribs are extremely fatty, and the wine, beef broth and oregano didn't lend that much flavor to the dish. You can't even make gravy from the broth in the pan because of the fattiness of the ribs. The meat was, however, very tender but I had to get it away from the fat!!
I just made these for the Allrecipes Allstar challenge and they were exceptional. Both my hubby and I gave them 5 stars. The meat was tender and juicy, the sauce delicious. I did make a couple of small changes. I thickened the sauce a little and I added onions at the beginning of the cooking time. Will definitely make these again. Thank you for posting the recipe.
Very tender. Forgot the oregano but that did not make it bad, will remember it next time and make it better. Served it with garlic mashed red potatoes and the gravy it made was nice on them. Will use this recipe again.
Flavorful and easy!
This is one of my favorite dishes, with the changes noted. First, you need to use short ribs. they are one of the most flavorful cuts of meat period and the point of this dish is to slow cook them so they are very tender and cut with a fork. delicious. 2nd, double the wine/lemon/beef broth so that you have a lot of liquid to simmer the meat in. Use a tall narrow pan to cook it if available. in order to make the sauce thicker (which i believe it needs), make a roux to thicken it. i like butter/flour (~1/8 cup butter, 1/4 cup flour). once the dish is completely finished cooking and ready to serve, add the roux until the sauce is a little less thick than gravy. Finally, i like to serve this dish over sushi rice, thou mashed potatoes certainly do make plenty of sense to me :) It would work over egg noodles also. Enjoy. Everyone i know that has had it this way loves it.
* Percent Daily Values are based on a 2,000 calorie diet.
Italian Style Short Ribs
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 486
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