Simple Beef Short Ribs

Simple Beef Short Ribs

Made  times
CooperCook 23

"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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2 h 30 m servings 364 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 364 kcal
  • 18%
  • Fat:
  • 27.4 g
  • 42%
  • Carbs:
  • 10g
  • 3%
  • Protein:
  • 13 g
  • 26%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 651 mg
  • 26%

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.


  • Prep

  • Cook

  • Ready In

  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.


  • Note
  • 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.


  1. 179 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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.

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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 ...

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...

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.

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 ...

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!

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!

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 alway...

this was an amazing recipe! the only changes I made were to, after browning meat, add to crock pot and cook on high for five hours (after which, the meat literally fell off the bones! yum!) and ...

Instead of beer I used red wine and I also added more garlic cloves. Also, when you take the meat out of the liquid at the end, let it boil down into a thicker demi glace type gravy. About 10 ...

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