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My review
Simple Beef Short Ribs
38
CooperCook
"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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Ingredients
2 h 30 m servings 364Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Season the short ribs with salt and pepper, then dredge in flour until coated. Shake off the excess flour.
- Heat the olive oil and butter in a large skillet or Dutch oven over medium-high heat. Cook the ribs until browned on each side, about 5 minutes per side. Remove from the skillet and set aside. Add the onion and garlic to the skillet; cook and stir until onion is tender, about 5 minutes. Return the ribs to the skillet and pour in the beer. Stir, scraping the bottom of the pan, until all of the browned bits have mixed in with the liquid. Pour in the beef stock, cover and simmer over low heat until very tender, about 2 hours.
Footnotes
- Note
- If your ribs are very fatty, (which most tend to be) you can let the sauce cool and skim the fat off of the top before serving.
Nutrition Facts
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Reviews
Read all reviews 208242 Ratings
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Most helpful positive review
1/14/2009
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 ...
Most helpful critical review
11/17/2011
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.
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1/14/2009
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 ...
2/7/2009
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...
7/27/2008
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.
12/6/2010
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 ...
6/18/2012
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/pe...
1/18/2009
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!
10/6/2008
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!
9/17/2010
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 ...
3/29/2009
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 alway...