Smothered Beef Short Ribs

Smothered Beef Short Ribs

156
Michele O'Sullivan 120

"Here's a great stove top recipe for cooking beef short ribs. They are cooked in beef stock with mixed vegetables. This dish is great served over mashed potatoes."
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Ingredients

2 h 20 m servings 1505 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 1505 kcal
  • 75%
  • Fat:
  • 128.7 g
  • 198%
  • Carbs:
  • 26.3g
  • 8%
  • Protein:
  • 50.6 g
  • 101%
  • Cholesterol:
  • 230 mg
  • 77%
  • Sodium:
  • 1238 mg
  • 50%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Heat the oil in a large pot over medium high heat. Season the ribs with salt and pepper to taste and dredge them in flour. Fry the ribs in the oil in small batches, adding oil as needed, to sear the meat. This should take 2 to 3 minutes per batch. Set ribs aside.
  2. In the same pot, add the onions and saute for 2 minutes. Add the celery and carrots and saute for 1 more minute. Season with salt and pepper to taste, and then stir in the garlic, bay leaves and thyme and cook for 1 more minute.
  3. Deglaze the pot with the red wine, scraping up all the bits on the bottom. Add the stock, bring to a boil, reduce heat to low and simmer. Add the ribs and continue to simmer for 2 hours, until the sauce thickens. Stir in the parsley and serve.

Reviews

156
  1. 190 Ratings

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Most helpful positive review

Oh, wow, was this good! Until tonight I had never had beef short ribs and I'll tell you, good old fashioned home cooking just doesn't get any better than this. A superb blend of ingredients that...

Most helpful critical review

Had so looked forward to making this..... Unfortunately it was A LOT of work for little return on a meal that tasted very similar to my stew. I had to let the "gravy" reduce down an additional...

Had so looked forward to making this..... Unfortunately it was A LOT of work for little return on a meal that tasted very similar to my stew. I had to let the "gravy" reduce down an additional...

Oh, wow, was this good! Until tonight I had never had beef short ribs and I'll tell you, good old fashioned home cooking just doesn't get any better than this. A superb blend of ingredients that...

This was excellent!! I accidently gave this review to the wrong recipe. Oops! Well this is the one. I made this lastnight for my family and they loved it!! This is so easy even if you are not a ...

This recipe is amazing, my second time! My husband said I became possessed by a NY chef. I did follow another review and use top of the line meat from Gelsons so there was less fat. I didn't thi...

I followed all instructions until it was time to simmer for 2 hours. Instead I poured everything into a slow cooker for 4 hours on low. This may be too much work for some, but I enjoy my slow c...

I cooked this in the crockpot and I added a packet of dry onion soup mix to it for extra flavor. Was excellent, everyone loved it and would make again.

My family loves this recipe! I made it once with short ribs, but switched to making it with pre-cut stew meat. The sauce is delicious--a cross between pot roast flavor and beef burgandy. I ch...

A very good recipe.. A keeper.. I would use less liquid next time. 6 cups of stock instead of 8

BEST EVER SHORT RIBS: I MADE THESE LAST NIGHT AND MY HUSBAND DID NOT STOP TELLING HOW GOOD DINNER WAS UNTIL BEDTIME. WE ARE HAVING THE LEFT OVERS TONIGHT. IT IS WELL WORTH THE TIME TO FIX THI...