Wonderful Short Ribs I

Charles B. Simpson 1

Browned ribs,Simmered slowly in a savory tomato and wine sauce, these ribs are so tender the meat falls off the bone. Serve over rice, or noodles

Modified from: Wonderful Short Ribs

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2 h 40 m servings
Serving size has been adjusted!

Original recipe yields 6 servings



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  1. Brown short ribs in olive oil (all Sides), while browning ribs, sprinkle with granulated garlic, may use (garlic powder),during browning, add garlic to taste. After browning, drain ribs and discard cooking oil and grease.
  2. Combine all other ingredients in a bowl including the onion rings. Mix well.
  3. Return ribs and mixed ingredients to dutch over or large pot and finish per cooking instructions.
  4. 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.
  5. 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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