More Recipes Like Super Short Ribs

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Broiled Short Ribs

Submitted by: Donna

Short ribs boiled, then broiled and basted with a molasses, mustard and ketchup sauce. Boiling the ribs first makes them so tender and gets rid of a lot of the fat.

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Tanya's Boneless Short Ribs

Submitted by: REBELMOM

Home Town: Bolton, Ontario, Canada

Living In: Angus, Ontario, Canada

Boneless, simmering short ribs broiled then thrown in the oven. Easy as 1-2-3. Hubby LOVES this dish and whines when I don't make it. If you like LOTS of sauce double the liquid amounts. Great for indoor cooking nights....

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Wonderful Short Ribs

Submitted by: MEDIVALU

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

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Throw-Together Short Ribs

Submitted by: Lamya Asiff

'This recipe takes no time to prepare and results in the most delicious, fall-off-the-bone short ribs,' writes Lamya Asiff of Delburne, Alberta. 'The longer you cook them, the better they get!' TIP: 'Serve them on a bed of rice,' Lamya suggests.

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Slow-Cooked German Short Ribs

Submitted by: PEG13

Beef short ribs and onions slow cooked in a spicy red wine sauce. Goes great over wide egg noodles.

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Braised Beef Short Ribs

Submitted by: Jim Stearns

A savory stew including tomatoes, potatoes, carrots, and garlic. This very flavorful and economical cut of meat requires long, slow cooking.

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Italian Style Short Ribs

Submitted by: Kimber

These delicately seasoned beef short ribs browned in butter, then braised in the oven with beef broth and red wine are delicious served with steamed broccoli and rice.

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Barbeque Style Braised Short Ribs

Submitted by: Valerie's Kitchen

Home Town: Sunnyvale, California, USA

Living In: San Jose, California, USA

Beef short ribs are a highly flavorful cut. This method of cooking makes the meat so tender you won't need a knife. The thick rich sauce is delicious served with mashed potatoes and the carrots that cook with the ribs.

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Barbecued Short Ribs

Submitted by: Margery Bryan

This recipe for short ribs is very popular in our area. The meat is fork-tender, and the sauce is wonderfully tangy. We're retired now but raised beef for many years. We still put this recipe to good use. -Margery Bryan, Royal City, Washington

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