Wonderful Short Ribs

Wonderful Short Ribs

235
MEDIVALU 0

"This tender meat that falls right off the bone is great served over rice! It is great even as leftovers!"
Saved
Save
I Made it Rate it Share Print

Ingredients

2 h 10 m servings 531 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

  • Calories:
  • 531 kcal
  • 27%
  • Fat:
  • 42 g
  • 65%
  • Carbs:
  • 15.3g
  • 5%
  • Protein:
  • 23.5 g
  • 47%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 1551 mg
  • 62%

Based on a 2,000 calorie diet

See full nutrition

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.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

235
  1. 291 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 croc...

Most helpful critical review

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

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 croc...

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 ...

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 ...

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 roasti...

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' tom...

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. ...

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 was awesome, awesome, awesome! The only changes I made were using crushed tomatoes instead of tomato sauce and I left out the brown sugar. Oh, did I mention this was AWESOME? This is def...

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