Smothered Beef Short Ribs Recipe -
Smothered Beef Short Ribs Recipe

Smothered Beef Short Ribs

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    2 hrs

    2 hrs 20 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Jan 13, 2008

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 created the perfect dish. But when I make this again, I'll do it a day in advance and simply reheat it the next day, especially if I make this for guests. All the prep and clean-up will have been taken care of. Also, nine cups of liquid takes a long time to reduce--much longer than 2 hours. Even at 2-1/2 hours I still had to thicken it up with a bit of cornstarch. Finally, no matter how lean the ribs are, there is still a lot of rendered fat. Making these the day before will allow me to refrigerate them overnight and then remove all the solidified fat. The extra work involved and the long cooking time, however, is SO worth the effort. The ribs are full of beefy flavor and fork tender. The gravy just can't be beat--intensely rich, brown and full-flavored. I served this over polenta and it brought me right back to Grandma's house in my childhood. Mom came for dinner and she happily took what little leftovers there were home!

Most Helpful Critical Review
Jan 19, 2010

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 3 hours for a total of 5 hours of simmering to get the desired result and thickness. However the flavor of the gravy was absolutely wonderful. Probably will not make this again based on the time factor involved.

Feb 14, 2007

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 regular cook you can do this and wow whomever you are cooking it for. We felt like we were eating at a 5 star restaraunt lastnight. I used a semi-sweet semi-dry red wine in this to have a happy medium in the sweetness level. This was the first time ever for me trying to make short ribs and I am not sorry that I did!! MM MM....good! Hats off to the creator of this meal. To thicken the sauce at the end I used a bit of cornstarch instead of flour. Was worried that it would have that raw flour taste in the background. The cornstarch was perfect. Please do try this over buttery mashed potatoes it gives it that added heaven not to mention it makes it that much more filling. Don't pass this one up try it you will not be sorry.

Dec 25, 2006

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 think the fat was an issue at all. The broth barely had any fat floating at the top. I altered the recipe for 3 servings, and added more veggies 1 hr in. I made the mistake of cutting veggies too small and they just disappeared after 2 hrs of cooking. My son who doesn't like veggies loved the carrots and even the celery! The flavors are amazing. the key is to cook until the sauce thickens (without a lid) so that there isn't "so much liquid" as other reviewers noted. You could probably 1/2 the broth portion if you were using less meat, basically have enough broth to cover over and cook the meat for 2 hrs and that should be enough.

Jun 23, 2007

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 cooker. Came out great.

Mar 16, 2006

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.

Jan 28, 2006

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 chop my veggies up very small so they melt into the sauce, then I add some bigger chunks of carrots, onions, and celery to stew with the meat. I serve it in bowls of mashed potatoes. A huge hit every time!

Nov 18, 2005

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


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  • Calories
  • 1505 kcal
  • 75%
  • Carbohydrates
  • 26.3 g
  • 8%
  • Cholesterol
  • 230 mg
  • 77%
  • Fat
  • 128.7 g
  • 198%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 50.6 g
  • 101%
  • Sodium
  • 1238 mg
  • 50%

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

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