Wonderful Short Ribs Recipe
Simmered slowly in a savory tomato sauce, these ribs are so tender the meat falls off the bone. Serve over rice.
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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The flour-dredged ribs are browned in olive oil and then simmered with vegetables and herbs in red wine and beef stock.
Skip the packaged gravy and ranch mix and try Chef John's from-scratch version of Mississippi pot roast made with beef short ribs, mushrooms, and homemade seasonings.
Meaty beef shortribs simmer for hours until tender. A quick blast on a hot grill (or under a broiler) gives them a deliciously smoky flavor.
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 crock pot with two additional ingredients--minced garlic and parmesan cheese. I also cut down on the sugar and add a bit more crushed red perpper. It takes 3-4 hours on low in the crock pot. My husband likes it served with mashed potatoes but I prefer rigatoni--tonight I will serve it with both!
Beef short ribs are slowly braised with Bloody Mary mix and red wine in this savory dish.
Chef John's sherry-braised beef short ribs are a foolproof and delicious addition to your dinner menu.