Simple Beef Short Ribs

Loved this recipe! It was simple! I made the ribs in my crockpot. I added a couple of extra cloves of garlic cause that's what we like. The juice from the ribs made an outstanding gravy for potatoes! Yummy!!!

These were easy to make. We wanted something w/o barbeque sauce on them, and this fit the bill. Changed the method of preparation a bit by doubling the amount of pepper & flour with the same amount of salt and putting it into a plastic bag and coating the pieces of short ribs inside the plastic bag before cooking the ribs. Didn't use the beer. After deglazing the pan with water & 2 beef bouillon cubes (we were out of beef stock), everything was put into a roasting pan. Baked the ribs in the oven with the cover on at 325 for almost 2 hours. ( Watch so that the liquid doesn't run dry in the roaster ). They turned out very tender and tasty. May use a crock pot the next time these are made as others have suggested. Thank You for posting. It's a keeper.

This is a good basic recipe that's not hard to make. The short ribs came out really tender. I didn't do it, but you probably could make a good gravy from the broth to serve on mashed potatoes.

Incredible taste. The recipe only calls for 1 pound of ribs which is a very small amount considering most of the weight is in the bones. I used 4 pounds. It took approx. 45 minutes to dredge and brown the ribs. I didn't increase the amount of the liquid though. The amount given in the recipe worked fine for the 4 pounds of meat. I used my Lodge cast iron dutch oven which has a heavy lid and doesn't allow much liquid to cook out. It worked wonderful for the ribs. After about two hours the meat was falling off the bone. The flavor was great. We ate it with a nice crusty bread and sopped up the juice. Divine !!! It was nice to find a rib recipe that doesn't rely on a sweet barbecue sauce. I will definitely make this again and again.

These were delicious, tender and easy! My new favorite short rib recipe with these additions. I added a mix of paprika, chili powder, brown sugar, cayenne and garlic powder to the flour/salt/pepper to dredge the ribs in before browning. It gave them a delicious, crunchy crust. Place the browned ribs in a large slow cooker then cook the onions and garlic in the same skillet. Before removing the onions/garlic deglaze the pan with the beer. Pour this mixture over the ribs along with the beef stock. I also added a few squirts of Worchestershire to the liquid. Lay a large stem of rosemary and a couple stems of sage on top of everything. (If desired, add chopped carrots and mushrooms). Cook on high for 5 hours. Slightly thicken the sauce with a flour/water mix 1 hour before serving.

Excellent recipe! I followed it exactly and served them over egg noodles. Full of flavor and really easy to make. This one will be handed down for sure! Thank you!

Instead of beer I used red wine and I also added more garlic cloves. Also, when you take the meat out of the liquid at the end, let it boil down into a thicker demi glace type gravy. About 10 or 15 extra mins. Then spoon the demi glace over the meat or onto mashed potatoes. This was so good that my neighbor, who is a chef, wanted seconds!

Used a combination of chicken broth (odd I know, but had no beef brother) and HP Sauce. They came out tender and flavorful, and a breeze to make. Thanks!

We've tried dozens of short rib recipes this one is easy and delish if you ever watch cooking shows the chefs always say keep it fresh and simple this reciepe fits the bill! and my husband always does the cooking bonus!!

this was an amazing recipe! the only changes I made were to, after browning meat, add to crock pot and cook on high for five hours (after which, the meat literally fell off the bones! yum!) and I quadrupled the recipe amount... and had just enough for 4 people! I used some of the liquid to make a great gravy and the remaining liquid i used the next day for a french onion soup. Just add croutons and some swiss and provolone and broil till browned. All in all, a great tasting and No-waste meal, just be sure to adjust for how many people will be eating, and it's perfect.

delicious...but sauce/gravy was thin...so i had to thicken it with quite a bit of flour and reduce it...otherwise i would have given it 5 stars...

good stuff, I even used light beer. Next time I would be a little heavier handed on the salt and pepper. Thanks!

These are, by far, the BEST short ribs I have ever eaten! I was skeptical that a recipe that was so simple could possibly produce such a wonderful dish --- but I was wrong. The meat was so tender and flavorful and the gravy was unbeatable. My husband and I can't stop raving over this dish! The only changes I made were due to my own preferences. I cooked 3+ pounds of ribs (they are among my husband's best-loved beef meals), I used low-salt broth and, of course, I added much more garlic than the recipe called for. Although the gravy was a good consistency, I did add about a 1/3 cup of roue as suggested. The gravy was still not at all too thick or gummy. I served the short ribs with a horseradish sauce also found at the website, baked red potatoes and steamed frozen peas. A winner all around! I can still taste its goodness hours after we've eaten and I can't thank "CooperCook" enough for this great recipe. It will certainly be a regular favorite in this house!

Very easy. I placed it all in a crock pot and cooked on low for 8 hours. Very tender and the gravy was delicious.

Great comfort food and very easy!

Super easy and hubby loved it!

Made these for supper and they were absolutely DELICIOUS! Just added a few more items I felt would be good to add. My Husband said "These are the best ribs I have every had". Extremely easy to make.

This recipe is definitely a keeper!

I like this recipe and have made it several times. I have to say first off that 1 pound of ribs for 4 servings must be a misprint. I use 3 to 4 pounds of ribs. I followed the recipe as is the first time and it was good. The next time I used 1 small can of tomato sauce and 1/2 cup of beef stock and added extra garlic. This really bumped the sauce up which I then thickened and served with the ribs over wide noodles. Delish. I also find that you can use almost any beer and it will come out good.

This was my first time making short ribs. I do not like cooking, as I call it, "big beef" because it never comes out tender. Not this recipe! My short ribs were falling off the bone and so tender. I used guinnise beer extra stout. I will use a litte less because of the extra stout. But my husband said leave it the way it is. We just ate the last today for lunch and we were smacking, mm mm good! this recipe is a keeper.

Just tastes like pot roast to me. Totally unimpressed. Although it was good, it was not great enough to make again. Sorry I am a tough customer when it comes to short ribs.

Excellent, and easy. 1 pound is not enough for 4 if the ribs are largely bone and fat. I doubled the meat, kept all other amounts the same. I cooked some peeled potato with the ribs the last 45 minutes and they absorbed the right amount of sauce.

awesome easy recipe! it was so yummy! my husband and I loved it. I did not have stout beer so i used yingling since that is what i had in my fridge (figured it would work since it is dark beer) and it did the meat came out tender, fall of the bone goodness, i also used a lot more salt on my spare ribs. I served it over jasmine rice and poured some of the gravy over the rice and ribs it was super! thanks will make again a lot.

These turned out FANTASTIC! The aroma while this is cooking is mouthwatering. I was so tired of bbq type sauces, so I was very pleased to find this recipe & it's definitely a keeper...thank you!

These are phenomenal!! Made the recipe exactly and it turned out perfectly. They are a little fatty so skimming the fat off the top is a very good idea before serving but the gravy is delicious! Served with roasted potatoes and green beans. YUM!

I've made this twice and it's so great, i would'nt make short ribs any other way. They're expensive these days so this recipe does them justice. The browning sort of carmelizes them and the long cook time makes them fall off the bone, not something I usually accomplish.

I omitted the olive oil and butter from this recipe. There is enough fat in the beef. Added a few more cloves of garlic and used onion soup mix and 1 cup water because I did not have any beef broth. After browning the beef and the onion garlic mixture, I deglazed the pan with the onion soup and then the beer and poured it all in a slow cooker, with a few chunks of carrots, on high for 3 hours. Serve it on noodles or rice. What a wonderful treat!

Easy and delicious. I did make a mistake, and forgot to add the cup of beef broth, but they still came out delicious, with a nice gravy left over. I browned a nice crust on 1 1/2 lbs. of short ribs, each side about 5 minutes, covered and set to low. Let them cook exactly 2 hours. Next time i will remember the broth, i forgot in the microwave 2 hours earlier.

My sister-inlaw loves these so I make them when she visits. We had a crowd playing darts and we let them cook covered at 350. for 4hrs They were not over cooked! I also sliced the onions and put them in the bottom of the casserole and put some more on top and covered tight. hope you will try these I don't think you will be disapponted

I used boneless short ribs, 1 can of Campbells Beef Broth, and a Coors beer. I browned the ribs very well and followed the recipe. I did put them in my crockpot. This is the best short rib recipe I have made and I have made several. It is so easy and every one loved them. I did thicken the juice with some flour mixed with water to make gravy. Oh my yes! Served with Brown rice and was highly praised. Thanks CooperCook for this great recipe.

Excellent recipe! So easy and tastes just like the ribs Nana used to make when I was growing up! I served the ribs over wide egg noodles. There weren't any leftovers so next time I will double the recipe!

These were the best beef short ribs I have ever made. My entire family loved them. The only thing I added was thyme when I seasoned them.

AWESOME.

Finally a recipe that is simple (really) and tasty. The aroma of this dish cooking is enough to make you come back for more before you have even eaten it. I basically followed it except now that I look I used canola oil and not olive and I used minced garlic and not a fresh clove, oh, and I didn't have stout beer so I used a bottle of Bud (that's the only I had in my frige). I guess basically this recipe is flexible AND tasty. I served this with potato pancakes and corn. I will make this again.

Re-reading this recipe I see I forgot to add the garlic. I cooked them in my slow cooker on HI for 3 hours and then LOW for 2 hours. Truly the best meat I have ever eaten. Made delicious, mouthwatering gravy!

Loooove this recipe! I used burgandy wine instead of beer since we eat Gluten Free and used instead of beef stock as well... I also didn't use the flour (since it has gluten). I went ahead and added the garlic when I seared the ribs at first to seal in more flavor. Definitely a keeper! :) I plan on using the extra stock for french onion soup, it is delish!... :)

Excellent & easy recipe for short ribs. I used boneless short ribs & light beer. Other than adding a can of diced tomatoes, I followed the recipe as is. Served them with mashies & green beans! This one's a keeper!

A perfect Sunday fall afternoon dish that makes the whole house smell wonderful. I didn't have stout, so used a lager and it didn't seem to harm the taste. I used boneless beef ribs, and they came out tender and flavorful.

Fantastic! Thanks for a great recipe! I doubled the beef and used a 14.9 ounce can of Guiness and a full tablespoon of freshly minced garlic. It's even more delicious the next day!

I did this recipe for two short ribs - amazing! I just added 1/2 of the stock and the beer and it turned out great after 1.5 hours. Also served with green beans and garlic mashed.... Great pairing.

Really good. I make in the crock pot after browning in the pan first. Only downside is short ribs tend to be fatty, and the fat gets incorporated into the sauce. I might want to try to cool and skim the fat next time.

Didn't like the beer. The ribs came out tender but had the bitter flavor of the beer. The beer also ruined the sauce. The sauce was extremely bitter. I salvaged the sauce, I had only added half the beer before I realized the sauce was going the wrong way. Added milk, some sugar, pepper, salt and cinnamon to save it. Added water and it was decent, bitter taste was gone.

I thought this recipe was very flavorful, which was amazing with so few ingredients. Since my spare ribs didn't have much meat, I added some boneless porkchops to the recipe as well. They turned out so tender and provided a nice option for my kids who didn't want to work around the fat on the ribs. Instead of Stout beer, I used a Pecan Maple Porter. I will definitely make this again!

I've made these a few times and my family loves them! I've slightly added to it by drizzling the ribs with BBQ sauce after they have finished cooking and then broiling them on low for about 5.

I made these for to-night are are so simple and good tasting ,,,ID make again and add abit more spice besies the salt and pepper...I did them in the oven covered. Dont let the beer throw you off.

Loved this recipe, the meat practically fell off of the bone!!!! I will definitely make this again, although next time I will add potatoes and carrots and make a whole meal of it.

love this recipe, I don't even cook and this was easy and tasted excellent, had to use lite beer but it was still great. thank you for taking the time to share it, your mom's tradition will be passed on through my family.

Yum!! Had braised short ribs at one of my favorite restaurants and loved them so I decided to try this at home. I didn't have a stout beer, so I used a Bud Light and added soy sauce (Guinness always reminds me of soy sauce). This was fantastic! Served with garlic mashed potatoes. Hubby loved it.

The.most.delicious.thing.I.have.ever.made!! Thank you so much for this recipe. My hubby and I both love short ribs and order them whenever we see them on a menu. He said they tasted better than at a restaurant -- if that's not a rave review, I don't know what is! I added a second clove of crushed garlic (we love garlic) and served it with mashed potatoes and carrots. The sauce def. makes a nice gravy. I used a can of Bud Light because it was all I had. Can't wait to make it again!

I used boneless short ribs, which in this case were not deboned short ribs, but meat cut to resemble it but much leaner. This delivers a very different result than true short ribs. I used a dark lager instead of stout. This tasted great, but I could just as well have made a pot roast. If I make it again, I'll definitely use short ribs.

Wow, I am shocked at all the good reviews. Even the basic mechanics of the recipe didn't work for me. I ran out of flour to dredge the meat, because 2 Tbsp per pound is not enough unless one is lightly dusting with flour rather than dredging. I had to do two batches of browning because all the ribs did not fit in the (large) pot I was using. After the first batch, I had to WASH the pot because it was full of burned bits. I did the second batch on medium and not medium-high, and did not have this problem. And the results? Rather bland, too fatty, nothing that even came close to justifying the effort.

Strong beer taste

Loved it, added 2 cups Red wine, 3 carrots, celery and fresh garlic. Used chicken broth and a bay leaf. I also simmered 1 hr longer. Meat was so tender you could cut it with a fork.

The beef was very tender and the gravy very nice but I was expecting a little more favor. Its great for a base and I will use again but might try experimenting a little with spices.

I made them for Sunday supper by cooking all afternoon in the crock pot. They turned out tender and delicious. I made Grandma's buttered noodes from this site. It was a real comfort food on a cold winter evening.

This took about 45 min of prep time cutting off all the fat. I sprinkled a liberal amount of pepper on one side and garlic salt on the other side, prior to dipping in flower. 4lbs of meat, .5L bottle of export bitburger beer, one can of beef broth and added garlic salt then threw it in the oven for 2 1/2-3 hours at about 350 degrees Farenheit (180Celcius or so). It was a HUGE hit - so delicious. Baked red potatoes with rosemary about 1 hour prior to being finished too. (sliced/cubed potatoes and brushed melted butter with rosemary and garlic salt, then placed on to the greased cookie sheet)

This recipe was absolutely delicious! Every week, I make a home-cooked, from-scratch meal for a small group of friends. I've been doing it for close to five years, and it was rated one of the top three of all time! We ate every morsel and stopped just short of licking the pan, my 4 year old had seconds, and even the super-picky 2 year old ate a few bites. I followed the recipe almost exactly, except I did not have any beer on hand, and don't care for it, so I used Stongbow Honey & Apple Hard Cider. Wonderful sweetness with the onions! I will definitely make this again (next week is not too soon!) but will be sure to triple the recipe to try and get some leftovers.

The flavor of this was really good. Meat was very tender. Next time I'll try it in the crockpot. This would also be good with other cuts of beef.

I accidentally made these with pork and it turned out amazing! I used St. Pauli Gill special dark and it had a wonderful flavor. Even the next day when I shredded the leftovers and added it to fajitas. I just made them again the other night and used beef and wow were they tender. You won't regret picking this recipe!

Simple and delicious! I made two substitutions. Instead of salt, I used a salt free seasoning blend, and I didn't have beef broth, so I used a pkg of reduced sodium brown gravy mix with 1 cup water. The gravy was the perfect consistency, I didn't have to thicken it at all. This will be my "go to" short rib recipe from now on. Thanks!

These were so good, they just melt in your mouth. I've only ever made short ribs in a slow cooker so I was worried they wouldn't be as tender but they were perfect. I doubled the amount of ribs and there was still plenty of sauce.

Ohhhh so good. I took one reviewer's advice and added Worchestershire Sauce and Rosemary. I made it in the crock pot. I thicken up the sauce as we love gravy. I served it over rice, my husband's favorite but I will serve the leftovers over noodles, what I prefer. Thanks so much!!! Either way, it is a keeper!!! Thanks. :))))))

This is a great recipe I've used many times. Most recently made it in a dutch oven and used Coca Cola as the liquid, came out delicious and easy as usual. Try it, you'll love it guaranteed.

The only thing that I changed was using a regular beer just because I didn't have stout. This was absolutely delicious and may be the best meal I've ever made. My toddler wasn't a fan but she doesn't eat anything.

These are soo good! Great change from the BBQ sauce ribs. My family loved them so much ive made them twice in 3 weeks, Such an easy recipe to follow.

Didn't change a thing. Excellent recipe!!

Loved it! Swapped out the beer for a red wine and it was fabulous. I made some rustic potatoes as well. Added carrots to the dish. Very easy and very very yummy!

Made it exactly as written except added an extra clove of garlic. Took about 15 minutes extra cooking time for boneless short ribs that were fairly lean. Flavor is like a pot roast, except it's already in pieces so the juices reach more surfaces. I served over rice with the onions and some of the juice from the pan with a veggie on the side. It was even better the second day. Reheats well in a microwave. Will definitely make this again.

I prefer pork ribs, so we used those instead, but the sauce is sooo amazing!

Terrific,easy .added lots of fresh thyme and rosemary and louisianna hot sauce@ 15 minutes before serving.My 7 year old loved it.Great with a light beer(for me,not my son).

I had never made short ribs before. This recipe was very simple and delish!! :) Thank you so much for sharing it with us :)

WOWIE! Very simple and super delicious! This really only DID take 15 minutes of prep time. My picky kids even loved it!

I have never made beef ribs before. It was fantastic in the crock pot. I did brown the ribs before and and the onion with 3 cloves of garlic. I used just two boullion cubes instead of broth and only used the beer for liquid. I left out the salt and it turned out perfect. What a great easy meal.

Oh my, these were great even with Bud light!! I didn't have anything else. We were really pleased how tender and tasty they were. Thanks

Excellent but needed a bit more flavor for our taste so added some "Better than Bouillon" beef flavor. Also, as other reviewer mentioned good to have next day so can skim away cooled fat.

Meat was tender and taste was okay, but this wasn't anything special. The mashed potato side stole this show, and they weren't anything special either. Oh well.

I made this and it came out great!!! I coarsely chopped some celery to go with the onions and garlic! It added texture and flavor!

I Just made this recipe tonight, I used 3lbs of boneless beef ribs, so I doubled the beer and beef stock. I should have made a gravy like one review suggested. Also I put it in the crock pot for 3 hours and it took 1 more to really see the meat fall apart. It was delicious and I would recommend to anyone who loves tender ribs!

I had some beef ribs marinating in some leftover coffee and used this recipe. I had friends coming over and informed them that I was serving an experiment because the leftover coffee was raspberry/vanilla that the ribs had been marinating in. I used this recipe accordingly and got rave reviews. Thank you for sharing a very easy but delicious recipe!

Tasted just like the short ribs @ fig tree cafe my husband devoured them

Loved this recipe. Not overwhelming for my toddlers,they asked for more. Instead of the 1 lb. of ribs though I had 6 lbs, and just doubled the recipe. Except for the beer and the onions. With the stock that was more than enough liquid for the 2 hour boil. Thanks!

The sauce was great, but the ribs were not very tender even after 4 hours. Next time I will try it in the crock pot!

Greasy and super bland. Very one-note.

This recipe made a delicious tender short rib. Unfortunately, I added too much beer and beef broth and could not reduce the fluid enough to make a glaze. However, the taste was very good.

Sorry, Un-edible. possibly the reason was the meat? Super tough and fatty...

WOW!

excellent recipe.. was multi-tasking so after frying, tossed the lot in the slow cooker.. 5 hrs on med.. absolutely delicious, tender.. actually don't like beer and was leery of using it.. but it turned out so tasty.. did add 1 tbsp. of Worchestershire though.. thank you.. and thank the family ;0).. I've tucked this in with my favorite beef recipes..

Second time making these. Just a great flavor !

It’s my second time making this recipe. This time I added chopped green onions, yellow bell peppers and carrots to the broth. Beef always ends fork tender. One of my family’s favorite.

I made this for Sunday night dinner. I followed the instructions to the "T" and it came out delicious. I used Guiness for the stout. did add some flour to the gravy to thicken it up once I took the ribs out of the pot. I serve it with mashed potatoes and frozen green beans. Yum! I will definitely make it again.

This was tender but it was just okay as far as taste goes... kinda bland.

I loved it, so did my husband. I did use 32oz beef broth and added egg noodles to this. It turned out great.

Tender with excellent flavor. Definitely a keeper

My family and I loved this. Very flavorful and simple recipe. Thanks!

We loved these and I have made them twice now. YUM!

I started making these as directed... but just didn't have a pan large enough to accomodate the ribs and the sauce. I placed them in the oven at 325 degrees. I checked them in one hour and the meat was falling off the bone... so I added 2 small baking potatoes (whole), carrots, and spinach. One hour later, a perfect meal!

Tried it the first time a month ago and it was a hit. My husband was not a fan of short ribs but now he requested it for Christmas dinner.

I was so disappointed in this recipe! The ribs came out tough, even with extended simmer time, and amazingly they came out dry! I don't understand how something that simmers IN LIQUID could come out so dry. The ribs had no flavor at all. I ended up brushing my ribs with a little honey and BBQ sauce and broiling for 2 minutes at the end just to add a little flavor. I will not make these again.

Made these for the first time tonight, absolutely amazing! I made 6 lbs (12 ribs) and almost all of them are gone between 3 adults and 2 little kids. I did add celery and would have added carrots but forgot to pick them up from the store. I decided to bake them at 350 for 2 hours after searing and they were fall-off-the-bone delicious... Definitely keeping this recipe!