Wonderful Short Ribs Recipe - Allrecipes.com
Wonderful Short Ribs Recipe
  • READY IN ABOUT hrs

Wonderful Short Ribs

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    10 mins
  • COOK

    2 hrs
  • READY IN

    2 hrs 10 mins

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.
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Reviews More Reviews

Most Helpful Positive Review
Jan 12, 2007

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!

 
Most Helpful Critical Review
Sep 15, 2008

Just so-so. I had to do too much doctoring to this recipe to get a flavorful sauce. Certainly not a memorable dish.

 
Apr 24, 2007

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

 
Apr 08, 2008

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.

 
Dec 23, 2006

This is a great meal!. The only thing I did different was to roast the ribs at 350 for an hour while I made the sauce and let it cook on the stove top. Then I poured off the grease in the roasting pan, poured on the sauce and let it bake in the oven at 325 for 2 more hours and it was wonderful. Will use the left over sauce tonight on meatloaf.

 
Aug 29, 2005

This recipe was sooo tasty and tender, and easy. I threw in about a cup of dry red wine and 1 chopped celery rib(from another recipe). I would definitely make this again. I used 'no salt' tomato sauce and 1 tsp salt to lower the sodium content some. I also chilled it overnight to skim off the large amount of fat it produces.

 
Feb 22, 2006

I followed the advice of others who have reviewed this recipe and browned the short ribs fist. I also added 1/2 cup of red wine to deglaze the pan before adding the sauce ingr. Try this one. You won't be disappointed.

 
Mar 19, 2006

I made these last night in my slow cooker for my family and they absolutely loved them. I added 3 cloves of garlic as I put it in everything. Thanks for the great recipe, I will definitely make this again and again.

 

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Nutrition

  • Calories
  • 531 kcal
  • 27%
  • Carbohydrates
  • 15.3 g
  • 5%
  • Cholesterol
  • 93 mg
  • 31%
  • Fat
  • 42 g
  • 65%
  • Fiber
  • 2.6 g
  • 10%
  • Protein
  • 23.5 g
  • 47%
  • Sodium
  • 1551 mg
  • 62%

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

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