Simple Beef Short Ribs Recipe - Allrecipes.com
Simple Beef Short Ribs Recipe
  • READY IN hrs

Simple Beef Short Ribs

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    2 hrs 15 mins
  • READY IN

    2 hrs 30 mins

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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Footnotes

  • If your ribs are very fatty, (which most tend to be) you can let the sauce cool and skim the fat off of the top before serving.
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Reviews More Reviews

Most Helpful Positive Review
Jan 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!!!

 
Most Helpful Critical Review
Nov 17, 2011

Just tastes like pot roast to me. Totally unimpressed. Although it was good, it was not great enough to make again. Sorry I am a tough customer when it comes to short ribs.

 
Feb 09, 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.

 
Jul 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.

 
Dec 09, 2010

Incredible taste. The recipe only calls for 1 pound of ribs which is a very small amount considering most of the weight is in the bones. I used 4 pounds. It took approx. 45 minutes to dredge and brown the ribs. I didn't increase the amount of the liquid though. The amount given in the recipe worked fine for the 4 pounds of meat. I used my Lodge cast iron dutch oven which has a heavy lid and doesn't allow much liquid to cook out. It worked wonderful for the ribs. After about two hours the meat was falling off the bone. The flavor was great. We ate it with a nice crusty bread and sopped up the juice. Divine !!! It was nice to find a rib recipe that doesn't rely on a sweet barbecue sauce. I will definitely make this again and again.

 
Oct 06, 2008

Used a combination of chicken broth (odd I know, but had no beef brother) and HP Sauce. They came out tender and flavorful, and a breeze to make. Thanks!

 
Jan 20, 2009

Excellent recipe! I followed it exactly and served them over egg noodles. Full of flavor and really easy to make. This one will be handed down for sure! Thank you!

 
Mar 30, 2009

We've tried dozens of short rib recipes this one is easy and delish if you ever watch cooking shows the chefs always say keep it fresh and simple this reciepe fits the bill! and my husband always does the cooking bonus!!

 

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Nutrition

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

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

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