How to Cook Sliced Beef Short Ribs
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01/19/2010
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.
01/13/2008
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!
02/14/2007
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.
02/17/2006
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.
06/23/2007
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.
03/16/2006
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.
11/18/2005
A very good recipe.. A keeper.. I would use less liquid next time. 6 cups of stock instead of 8
01/28/2006
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!
01/09/2003
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 THIS RECEIPE. I THICKEND THE SAUCE JUST A BIT AFTER THE RIBS WERE READY TO SERVE. WE TOO HAD THEM OVER MASHED POTATOS ALONG WITH A SALAD.
01/29/2012
DEAR. LORD.
08/05/2011
This was an amazing dish for the amount of effort you put into it! I added a lot more carrots and cut them into a larger chunks. I used the full amount of minced garlic called for in the recipe thou I was only serving two people with 2.5 lbs of beef short ribs. I used enough beef broth to cover the ribs while simmering, uncovered. The ribs were ready in 3 hours time. About 2 1/2 hours into the cooking, I noticed there was still a lot of beef broth, so I thickened it up with cornstarch. The beef ribs were so soft it FELL off the bone as I was trying to eat it! The beef was fork tender, juicy, and soft. The ribs were full of beefy flavor - wonderfully delicious. The gravy was so rich and tasty! I served this over rice and "green beans with hazelnuts and lemon", also from this website. I was asked to make this AGAIN. The extra work involved is worth the effort for a truly satisfying and delicious meal!
08/08/2003
Very good. The only change I made was to add a 4 oz can of tomato paste and a 14.5 oz can of tomato sauce. Then in the end I thickened it a little by mixing in 3 teaspoons of cornstarch disolved in water. It gave the sauce a slightly tomato gravy taste that went well with the mashed potatoes that I also served with it at Michele's suggestion. It all went over very well. Thanks!
11/16/2010
Years ago I made beef short ribs for the first and last time (I thought) – way too fatty and greasy. But recently we were at a friend's house for dinner and she served short ribs. I silently cringed, but they were wonderful! So, I thought I needed to try again. I bought boneless short ribs, as she had used, and selected this recipe. Admittedly, I changed the process quite a bit, but still came out with a wonderfully rich tasting dish. I browned my ribs and removed them from the skillet. I skipped sautéing the carrots and celery and proceeded directly to sautéing the garlic for a minute and then deglazing with the red wine. I added the stock, browned short ribs, bay leaf and thyme and cooked uncovered over a low simmer for about 90 minutes. Because I thought my liquid was reducing too much, I covered my pan for another 30 minutes. I wanted my vegetables to be crisp tender and maintain their color, so I continued to cook covered, adding the carrots for another 40 minutes, the celery for the last 30 minutes and the onion for the last 20 minutes. The carrots and celery were perfect; 20 minutes for the onion was 5-10 minutes too long. I did thicken my sauce with just a bit of cornstarch and water. These were wonderful ribs in a deep, rich sauce with vegetables that hadn't turned to mush. Served over rice and we enjoyed this very much!! Now, I'll do short ribs again!!!
09/05/2007
This was very tasty. I would cook it longer next time as I prefer the meat to fall apart without a knife. Maybe an extra hour. Tasted great over egg noodles with garlic toast!
06/19/2012
made this as a father's day dinner. easy to make had to substitute pink wine for red wine and added a few small hot peppers. still came out awesome.
09/01/2008
Good recipe. I did use less liquid and had to thicken the sauce with corn starch. My mom is a home EC.teacher so she taught me to improvise. I had no wine so I used cranberry juice.I minced all the veggies so my kids wouldn't complain but I could still get the good flavor. It was mouthwatering.I served with scalloped potatoes and it was yummy but the gravy on mashed potatoes has got to be the best. We had left over gravy so I froze it and threw some store bought meatballs in it to simmer for a few hours. My best meatballs EVER.
09/27/2012
The most delectable tasting recipe I have ever made or even tasted! Wish I could give it a hundred stars.... Yes... It's that good!
10/15/2007
Very flavorful recipe for short ribs. Followed the recipe as given with only one change: used half of the beef broth (1 box/32 oz./4 cups). Simmered this covered and then uncovered the last 45 minutes or so. Sauce turned out great - didn't need to thicken it, although if you like a thick gravy you may want to do so. Served with mashed potatoes. If you are worried about too much fat, check your short ribs. The butcher hand trimmed mine, so they were OK. A grocery store might not do that, so you'll have to trim some (not all) of the fat. Perfect comfort food for a cool, fall day!!
07/02/2012
I made the recipe as it's stated except that after I browned the meat and cooked the carrots and onion a bit, I put everything in the slow cooker and let it cook on high for 5 hours. I added a few tablespoons of cornstarch near the end to thicken the gravy up a bit. The flavor of this was very good!
08/12/2011
Wow. The flavor of these ribs and the gravy was sooo good! Even my picky 4 year old who cried when I made him taste them hummed merrily while he finished everything on his plate. I made the recipe exactly as directed but added additional carrots which I am glad of because of how delicious they were. I used boneless short ribs and trimmed off the fat as much as possible. Not something to help you lose weight, but I didn't think my gravy turned out too greasy. I'll make this again next time I buy short ribs.
02/25/2011
This was my first venture with short ribs and it was incredible. The flavor is sooo good and it is perfect on top of mashed potatoes. The perfect Sunday night dinner when you don't have much to do. Though it takes a while, most of it is just sitting and trying to hold yourself back from attacking the pot when it really starts to simmer and the aroma fills the house. Try to buy boneless shortribs if you can - less fat to deal with later.
04/11/2010
I did not change a thing. The short ribs came out tasting a lot like my roasts do except it was just so moist! I just couldn't get over how much flavor was packed in and it was not dry at all! I really liked that. It was worth all the work. Thanks for submitting this!
12/21/2009
Excellent! My house smells so wonderful simmering this rich flavorful broth uncovered. Cooked for 2 and 1/2 hours and beef was so tender and delicious. I used about 6 cups of broth instead of 8 and didn't have enough beef broth so used 2 cups of chicken broth. Still amazing. Served over mashed potatoes and my husband will NOT stay away from the leftovers! A new family favorite.
12/29/2010
Made just as directed and these are very good. I agree it would be best to make them ahead of time so the excess fat can easily be removed.
05/03/2008
Very good recipe. My entire family loved it. My only change was that I didn't need to use as much liquid. I ended up using about 5-6 cups of stock, along with the wine. An added bonus: the house smells GREAT while it cooks!
03/29/2008
This beef was so tender, my children had no problems eating it. It was absolutely delicious, even stone cold! I didn't have red wine on hand, so I deglazed with extra broth. I cut the amount of broth down, as other reviewers suggested, then thickened it with cornstarch and served it as stew the next day. I refrigerated it overnight and then removed the solid fat from the surface.
11/06/2002
This is a very good recipe. IT's easy and very taste. It's even better the next day. Definitely a keeper.
05/17/2006
This is the first time I have made short ribs and what a great recipe. I didn't have beef stock, so used boullion cubes. Also used roasted garlic. Excellent meal, even my picky husband loved it!
02/24/2007
Since it was a rainy, gloomy, chilly, and downright nasty day, I decided to have some "comfort food." Short ribs are just that! I followed this recipe pretty closely, and I have to agree with some other reviewers that this did not have enough "zip" for me, and I even added spices due to the number of folks who said that! However, that was the only negative in this whole recipe; I used 1 cup red wine, and 1 qt beef stock, just enough to cover the short ribs. Covered the first hour, no lid the second, the ribs were done to perfection in EXACTLY two hours, a pleasant surprise. I thickened the broth with a roux that I had made earlier in the week, and kept in the fridge for just such a need. Served over mashed potatoes, this tasted rich and indulgent. I will strain the remaining broth, dilute, and add noodles for tomorrow's dinner. Thanks for the recipe!
12/04/2004
wow, this is great... I chopped the veges small, they melted in with the sauce. I did have to thicken the sauce. I used only 1/2 the broth. I also cooked in a slow cooker. melt in your mouth goodness.
10/25/2011
Hubby says "KEEPER!" Tweaked it a little: 6 cups of liquid (4 cups of water with 3 beef bullion cubes, 1 can beef broth, 2 packets of Swanson Beef "Flavor Boost"), 1 envelope Lipton onion soup mix, no parsley. After 2 hours, removed beef and strained veggies from stock, reduced stock to half and added flour slurry (1/3 cup cold water and 3 Tbsp flour, shaken together) and added to boiling stock to thicken. Added veggies and beef back to pot and served over mashed potatoes.
11/15/2010
This is very good, the only different thing I did, was used one whole bunch of fresh thyme (tied with kitchen string) and 1 large bay leaf ( cause bay is strong to me) I used 4 bone in ribs and the rest were boneless/fatless beef ribs...turned out great, even my pickest of pickest nephew ate seconds!!! So thank you!!
12/26/2008
Delicious and easy recipe. My family loved it and as the other reviews said, serving with mashed potatoes was great. The gravy does need to be thickened with a little cornstarch and water after meat is removed. You can reserve some of the liquid after cooking (but before thickening) and freeze it for future gravy base. It is very good. I would recommend cooking an extra hour as meat would be a little more tender. I would also put less thyme. Even decreasing by 1/3 of the thyme would be good. Make sure to trim fat before cooking as it makes it easier than trying to remove it after.
01/22/2011
The best short ribs we have ever had! I did cut the stock down to 4c.,covered and baked in the oven till tender. I then just poured the sauce over some rice (this is the way my mother in law used to do it so my husband says) and served with the ribs- my family couldn't stop raving- thanks for the recipe!!!
09/11/2006
I made this with the short ribs. If you make it with a "better quality of meat" you will be making runny beef stew. If the fat is a big problem for you, let the dish sit overnight in the fridge and then skim the fat off the next day. I do agree with other reviewers, there was way too much liquid. I would only add four cups of broth, not eight. Served the dish over Trader Joe's Garlic Mashed Potatoes. All-in-all, something I made once and enjoyed, but will probably never make again.
01/21/2008
This was very tasty, but a bit on the greasy side. Would trim off more fat next time. I didn't have celery, but used celery salt and added more onion. It worked well.
02/15/2012
Wonderful my family really loved it I followed the recipe but instead of using 4 lbs of ribs I used 6 since the recipe called for so much liquid. I also added 1 packet of onion soup mix for flavor.
01/28/2005
The sauce areoung the meat was to die for! I did not pick the best cut of meat and this spoiled it for the family. There was a lot of grissle and fat and it took away from the meal. Pick a good cut of meat..and you will love it! It make a ridiculous amount of sauce though. I cook have had half the amount and it would have still been smothered!
03/28/2011
The was a good recipe... I didn't have Red Wine, carrots or celery but everything else worked just GREAT.... Will try again with everything!!!!!
05/24/2011
This was a delicious meal, we just didn't realize how much work they take.
01/17/2012
This didn't come out well.... After doing the browning of the ribs & sauteeing the veggies, I threw everything in a crockpot. After putting in the 1 cup of wine, I could only fit in 4 cups of broth. I let it all cook on low for around 8 hours. Tried straining the broth out & making a sauce with it using a roux, on the stovetop in a small pan. We weren't thrilled with this, granted I did change it a little but who has 2 hours to sit around while dinner cooks & that is in addition to prep & clean up time. I wouldn't make this again, it was too much work for something mediocre.
07/22/2016
Great flavor from this combo My change is: brown ribs as is then sauté a mire paux( the celery, onion, & carrot finely chopped) add the garlic for last 5 minutes or so of this step. Add the broth and spice Etc. to crock pot and crock on low 4-5 hours or high for two whenever meat is falling off bone though not disintegrating. Remove meat put broth in frig. Next day defat broth, put in pot on stove and cook veges (bite sized chunks) by themselves until tender and perfect. Add meat in last 10 minutes of vege cook to proper temp. Remove bay and serve Don't forget season s&p to taste at all stages
06/06/2001
This is a great recipe. I think I will try it with lamb shanks. The sauce is excellent.
08/31/2006
I was skeptical at 1st...eating ribs in a non-barbequed fashion! But if you like a meat & potatoes meal that is really tasty, this is it. Hubby loved it!
01/01/2005
Made it in the slow cooker. Used half the broth. Quintessential comfort food! Served over egg noodles for casual diner with company. LOVE these delicious and EASY recipes!! I keep selling my cookbooks at garage sales, don't use them since I found Allrecipes.
12/08/2011
Well, I wish I would have read reviews before making this. My poor husband had to eat leftovers because this was not ready in time. I will follow the advise of others and put in crockpot for the day. We have not tried this yet. I stuck it in the fridge before bed time. I will try this recipe again however.
09/25/2010
Very good as is, although I thought there was too much liquid. Second time around I changed it to my tastes...substituted 4 slices of bacon, chopped, for the olive oil and crisped that up before searing the short ribs (6 lbs trimmed instead of 4 lbs) in the bacon grease. Strained the excess grease then continued with the recipe as is. After returning short ribs to pot also added 6 potatoes, quartered; 6 carrots peeled and quartered; 6 stalks celery, peeled and quartered, to make a hearty one pot meal for 6.
02/22/2005
As others, I cut the amount of beef broth in half, and cooked this in my slow-cooker. Very flavorful! I don't normally like a bunch of veggies cooked with the meat, but these added to the flavor of the sauce. It did need to be thickened at the end, though.
05/25/2011
After having "melt in your mouth" beef short ribs at a restaurant, I thought I'd try making some for my family. I can't fault the recipe, but I was so bummed that after all of the effort and time spent, there was not much flavor to what little meat I could get from the ribs. (I think I bought quality meat - from a local specialty market). Mine was mostly fat or fatty meat. The aroma coming from the stovetop was wonderful, but unfortunately, the meal was not. I might try this same recipe with a pot roast and put in my slow cooker.
10/28/2010
All I can say is AWESOME~I had family in from out of town when I attempted this recipe and it was a hit. Not a drop left over. This will now be my go-to recipe. I've also used a pot roast cut into big chunks and slow cooked all day, following the same ingredients. That was yummy too.
02/10/2010
First time I ever made beef short ribs. My guys really liked them.
03/02/2006
This one goes over great with everyone!
05/22/2006
Great!!! Meat so tender it fell off the bone. I placed my in the oven at 300 and let it do its thing. At dinner it was perfect.
10/24/2006
I didn't come out as expected.
12/20/2004
I've made this recipe a few times and each time got rave reviews from my entire family (including my 10 year old). This is great and a family keeper. Didn't add the bay leaves but tasted good just as well.
07/16/2006
Wonderful flavor!!! Will probably try with a different kind of meat.
06/09/2004
I made this recipe for my family and everyone loved it including my 3 year old granddaughter who had 3 helpings. My son-in-law couldn't stop raving about the flavor of this dish.
01/13/2002
THIS RECIPE WAS A HIT IN OUR HOUSEHOLD. THE BEEF WAS TENDER, TASTY AND MY HUSBAND LOVED IT. WHILE THE BEEF WAS COOKING YOU HAVE AMPLE TIME TO PREPARE VEGGIES, STARCH AND DESSERT.
09/06/2011
My husband LOVED this and keeps asking me to make it again.
12/18/2010
used 6 ribs, 1/2 cup flour, 3 carrots, 3 parsnips, creole season
04/20/2010
My boyfriend really liked this. I still prefer the Korean style short ribs (sliced thin), but these were tasty and tender. I used chicken stock instead of beef stock, and I thought the flouring and frying of the ribs was a nice touch. Served over brown rice cooked in chicken broth.
10/20/2008
I loved this recipe! The house smelled wonderful, it tasted wonderful. I can't wait to make it again!
06/28/2010
I had never cooked short ribs, this was easy and was delicious. Will add more veggies next time and maybe add parsnips too. Served over rice.
03/29/2013
I simmered this for 5 hours and used 2 cups less of broth then what was called for. Served over mashed potatoes. Was scrumptious
04/13/2014
I tried this recipe,and my family loved it!!!! The short ribs were tender and flavorful! I used 6 cups of broth instead of 8. and used Masala cooking wine by mistake and it was fantastic. I will definitely use this recipe again
02/03/2011
First time for Beef Short Ribs..this is a wonderful recipe. loved the flavor or the ribs. This is my new addiction. Thank you so much for such a great introduction to Short Ribs
12/27/2006
This has become my husbands favorite meal!
09/19/2003
I cut this recipe in half. I used 3 lbs country style beef ribs, 1 heaping cup of each of the vegies and added 8 oz tomato sauce as recommended by others. I also did have to thicken the sauce. It turned out like beef stew but lacked the needed vegetables at the end. I wish I had left my baby carrots whole and added more, not chopped my clery and onions so small, and added potatoes and a couple handfuls of peas and beans during the last hour. The meat was very tender and tasty. Next time I'm craving the perfect pot of stew I will use this recipe as a base.
02/15/2010
baked short ribs for second half of cooking time. stock makes excellent french onion soup base-- just add more onions to leftovers.
03/13/2011
Wow! This was so yummy! My husband is always asking me to make it. I made it without the red wine and it was delicious!
10/02/2008
I used cranberry juice instead of the red wine, and since I didn't have fresh parsley, I added 2 tablespoons dried parsley 30 minutes before serving. Other then that, I followed the recipe exactly and it came out superb! It was a wonderful meal to prepare on a chilly autumn evening, and it smelled sooooo good while it simmered away! My husband raved on and on about it, and I completely agreed and took my bows! Certainly will be putting this recipe into rotation! Thanks for the recipe!
02/24/2006
I was not impressed with this. Part of it may have been the cut of meet, but the sauce just did not have enough flavor to cover the greese of the meet cut. This is not something I would try again.
02/24/2013
I made this for my Sunday Dinner rather than grilling short ribs like I usually do. I must say I will definitely make this again! I follow the recipe to the teeth except I thicken my gravy with a little flour and water mix. I served them with black eye peas and yellow rice.My huband loved it. Will have the leftovers with mashed potatoes like the other reviewers. Try it I know you will love it too!
03/22/2009
I have made this recipes twice and plan on making it many more times. The flavors are fantastic and the gravy it makes is wonderful. The meat becomes so tender. This recipe takes an inexpensive type of meat and turns it into a delicacy.
04/14/2009
I mistakenly bought boneless beef short ribs from Costco (meant to buy flap meat, and was distracted by an old friend). Instead of taking it back, I made this recipe on a damp, rainy day for my hubby who works outdoors. Well....let me tell you, the compliments went on and on!! Just like some of the other reviewers, my husband could not stop telling me how delicious this dish was. I served it on a bed of garlic yukon mash, with a layer of sauteed spinach and mushrooms, topped it off with the smothered beef, and a star was born!! Like previous reviewers suggested I reduced the amount of beef stock and I used fresh thyme because I happened to have some on hand. I also pureed some of the veggies so my kids wouldn't notice and it made the gravy even more tasty!! Thanks for a keeper of a recipe!!
09/28/2004
This was a great recipe. Very tasty and easy to make. I scaled it down to 2 servings and added a can of diced tomatoes and only one can broth. I might have added to much oil, so I had to thicken it up with some cornstarch, but I believe that was my own fault. This is a great recipe and I will make it again. Everyone loved it.
10/03/2007
We thought this recipe was very good. It's wonderful comfort food on a cold dreary day. I left out the wine, added potatoes and more carrots for a complete meal, also ditched the bay leafs,,,that is not one of our favorite herbs. Be Creative!! Will do again. Karen
07/22/2016
This is simply delicious .. thank you so much for this recipe.
02/26/2017
This is the best meal of braised short ribs I have ever made or tasted, anywhere. I cut down the amount of beef broth so it just covered the ribs in the Dutch Oven. I cook, covered in the oven for 2 hrs at 300 degrees. All else the same as written. The key to this recipe is to make sure you brown the ribs to a dark crusty surface on all sides. This will increase the browning time a couple minutes on each side. We didn't even need a knife. It separated from the bones with just a fork into bite size pieces. All I can say is double WOW!
10/22/2017
This was so good! Gravy was superb. I chopped the onions, celery and carrots very fine to hide them from my children...and it worked!! Good old fashioned cooking with a touch of flair! Definitely would recommend!!
08/28/2017
this was fantastic! i followed the recipe exactly except i forgot to deglaze with the red wine. i just added it to the pan later. So so good!
09/11/2006
I agree with others in that you should use less broth or just plan on using a thickening agent. My family loved this dish. I removed the meat than blended the veggies to make a great gravy for the mashed potatoes.
01/19/2012
Mmmm, this was so good, I added dried onion soup mix, my picky eater son said the flavors were so good.
01/06/2017
After braising meat, then onions & vegetables all went into crock pot. Added turmeric & tarragon to herbs. Added chopped portabella mushrooms 30 minutes before completion. Used Cabernet wine. Served over boiled potatoes. Ready in 4 hours. It was wonderful
10/17/2017
These turned out great: I used 2 lbs boneless short ribs(they were on sale). 1/2 all the ingredients. Will make this again.
02/04/2014
My husband gave me a foot massage and cleaned the kitchen after eating this! Needless to say I'll be making this one again :)
01/10/2010
Fabulous recipe!! I followed the recipe reasonably closely (I rarely actually measure for dishes like this), and it came out wonderfully flavorful. I will be using the same recipe again next week for a pot roast. This is as good as it gets for wintertime comfort food.
01/04/2015
The dish came out delicious! Next time I won't chop the carrots as much. I used baby carrots and I should have just cut them in half. A rough chop on the onions is good enough too. I followed the recipe exactly. At the end, I removed the beef short ribs from the pot and I strained the remaining veggies from the liquid and set the veggies aside. I poured the liquid in my OXO Fat Separater and drew off at least a cup and a half of pure fat. I would suggest getting one if you don't want to take a lot of time trying to skim off all the fat. Most of it is hard to skim out. I tried but it was so mixed into the liquid I got out my fat separator. I was amazed how much fat I drew off. After removing the fat, I put the liquid and veggies back in the pot and added corn starch to thicken some and brought up to a healthy simmer and put the beef ribs back in the pot. I let it cook about five minutes more and then it was all done. We all really enjoyed this recipe.
03/05/2008
This was ok. It just wasn't spectacular. I made it in a slow cooker, so I omitted one box of broth and there was still a ton of liquid. I served it over noodles. No other changes. Good, just not great and I will be looking for other short rib recipes.
07/29/2017
Can NEVER have too much garlic and onions so doubled or more the amount of those. Made some Yukon Gold garlic mashed potatoes and Dad, his friends and I LOVED the gravy! The meat was so tender and rich; couldn't get them out of the pot to thicken the gray without them falling right off the bone!
07/12/2017
Cooked it in my cast iron pot and YUM!!!. I did thicken the sauce at the end. meat fell off the bone and the sauce was great.
03/10/2009
These are wonderful. I just made them for dinner and my husband couldn't stop eating it. He said that he would serve this in his restaraunt. (He doesn't actually have one, but he always talks about the restaraunt he would love to own and what would be on his imaginary menu). He kept asking me about the recipe and what was in it because he said there's something in it that he really like. He was sopping up drippings with crusty bread. The only things I changed were adding a splash of Worchstershire (sp?) to the veggies and I didn't have celery so I omitted that. This was a winner.
06/27/2008
I made this dish last evening - FANTASTIC! My husband (who is an excellent cook) commented on how good and tender it was. The wonderful aroma throughout the house made us all hungry on this stormy night. Only used 5-cups beef broth and used cornstarch instead of flour for thickening, then served with mashed potatoes. YUMMY! I highly recommend this recipe!
07/13/2006
I put these in the crockpot. They tasted like miniature individual pot roasts. They were good, but I was looking for something that has a little more zip to it.
08/02/2019
I added mushrooms and cooked it for four hours on low. Turned out great. Plenty to freeze and eat at a later date.
05/05/2015
Holy cow, I'm a short rib convert. Michele, thank you for this amazing recipe. I never buy short ribs because I always thought it was a lot of money to spend on a chunk of bone and fat. After ten years of listening to how much my guy loved his mother's short ribs, I decided to give it a try when I saw some particularly meaty ribs in the store. **Some folks have complained about the time and mess involved with this, not so. If you have the patience to read to the bottom, I'll explain how I only used one pot and a measuring cup to make this easy, cutting the cleanup down to nothing. I halved the recipe because there are just two of us, but that was a mistake. I should have doubled the recipe and locked him out of the house. Just a couple of changes... I trimmed some of the excess fat, used vegetable stock because that's what I always have on hand and added extra garlic. I also cooked this in the oven instead of on the stove. After two hours in a 350 oven these ribs were unbelievable. I couldn't waste all of those delicious juices so I took the meat out of the pot, added a can of broth and put in some mixed baby potatoes, mushrooms and carrots. That went back to the oven for another 30 minutes and I may have passed the time eating one tiny rib and gnawing on the bone. The next step was to remove the veggies and pour the broth in a grease separator before I poured it back in the pot and thickened it for gravey. I would have posted a picture, but tha
04/15/2013
Fantastic. Use less thyme, more wine, more carrots.
08/27/2012
Delicious short ribs! This was my first time making them and I stuck to the recipe given. Next time, I would use less liquid and also plan on them taking longer to cook than stated. I never got a thick gravy so I would change that up a little too. They came out very tender and flavorful. I made a beef and barley soup with the leftover broth. Thank you, I will definitely make this again.
08/09/2009
Made this for a lazy Sunday dinner tonight, and am so glad I did. It was wonderful. I used 2 lb. boneless short ribs (just cooking for two) and let them simmer for about 2.5 hours. Meat was so tender and the whole dish was incredibly flavorful. I used unsalted beef broth so I could control the salt to taste. Generously seasoned the meat prior to dredging in flour to ensure a nice crust on the meat when searing. This was a very simple dish to make, I'll rely on it going forward for comfort meals and even for company. I really didn't change anything other than to add some hot red pepper flakes in the olive oil when searing to give it a little heat, and also I didn't have any parsley so I left out that ingredient. Didn't miss it.
Source: https://www.allrecipes.com/recipe/16218/smothered-beef-short-ribs/
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