This is a simple, yet tasty recipe that uses beef short ribs. The longer cooking time is definitely worth the wait. The sauce is excellent. Serve with baked potato and fresh sweet corn on the cob.

Recipe Summary

prep:
30 mins
cook:
3 hrs
total:
3 hrs 30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C).

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  • Place ribs in a baking pan. In a medium bowl, combine brown sugar, ketchup, water, vinegar, lemon juice, celery, onion, salt and pepper. Mix well, then pour over ribs in pan.

  • Bake in preheated oven for 3 hours, or until tender.

Nutrition Facts

1943 calories; protein 66.8g 134% DV; carbohydrates 47.2g 15% DV; fat 164.6g 253% DV; cholesterol 344.7mg 115% DV; sodium 912.1mg 37% DV. Full Nutrition
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Reviews (53)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/06/2004
Fantastic is an understatement! These ribs were AWESOME! I was nervous since this was my first try at short ribs in the oven. Whew, I pulled it off without any troubles! Other than leaving out the celery (personal taste) and baking uncovered for the first hour and half ~ then covering with foil during the last hour and half, I followed the recipe step by step! Thanks so much for the great recipe, Dave! It's nice to find such a *winner*!! Read More
(28)

Most helpful critical review

Rating: 1 stars
10/05/2006
We did not care for this and ended up throwing the majority out. The sauce was on the cloying side and had a very strong ketchup flavor. Sorry. Read More
(7)
60 Ratings
  • 5 star values: 31
  • 4 star values: 21
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 4
Rating: 5 stars
02/06/2004
Fantastic is an understatement! These ribs were AWESOME! I was nervous since this was my first try at short ribs in the oven. Whew, I pulled it off without any troubles! Other than leaving out the celery (personal taste) and baking uncovered for the first hour and half ~ then covering with foil during the last hour and half, I followed the recipe step by step! Thanks so much for the great recipe, Dave! It's nice to find such a *winner*!! Read More
(28)
Rating: 5 stars
01/26/2007
These were great! I used the crockpot and cooked them for 8hr while at work and they fell off the bone tender. Wonderful sauce that I will use for other things I am sure! Super Easy! Thanks! Read More
(21)
Rating: 5 stars
08/09/2003
This has become a family favorite. My children love the flavor. It is also good over rice. Read More
(19)
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Rating: 5 stars
02/06/2004
Wow Dave!!! Ummmazing ribs and we thank you for posting your recipe. I ended up purchasing a traditional "Jewish" cut of short ribs called "Flanken" because a lot of meat markets aren't hip to the cut of short ribs that are served in up-scale restaurants these days. Same rib just different shape. I made this cold weather dish in the middle of a hot Sherman Oaks California August and let me tell you that 3 hungry diners were toasting you tonight. Falling off the bone tender saucy meaty and just plain yummy ribs resting on top of mashed potatoes. Odd how I can't even rememember what I served for dessert! Thanks again for posting. Best to you Jeff Read More
(12)
Rating: 5 stars
03/03/2008
This is fail proof! The sauce is perfect the perfect amount of zip! I cooked them uncovered for the first 1.5 hours and then covered for the remaining 1.5 hours. I also had a little sauce left which I used to baste them with after cooking. Thanks so much! Read More
(11)
Rating: 5 stars
12/04/2009
These were great! I prepared just like the recipe, not altering anything. Very easy and tasty! thanks Dave! Update 12/09: hadn't made these in years, but I found the recipe the other day so I decided to make them again. I used pork ribs instead of beef, and nixed the celery because I was running out the door. Oh my goodness these were heavenly! The meat just falls off the bone and they are so flavorful. Husband and kids absolutely loved them too! Baked at 325, and covered with foil for the last half of cooking time. Thanks again for this wonderful recipe! Read More
(8)
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Rating: 5 stars
02/17/2004
These ribs are fantastic! Sometimes I run out of lemon juice and use fresh squeezed orange juice instead. It still turns out just fine. The flavor of these ribs are just to die for!!! Read More
(8)
Rating: 1 stars
10/05/2006
We did not care for this and ended up throwing the majority out. The sauce was on the cloying side and had a very strong ketchup flavor. Sorry. Read More
(7)
Rating: 4 stars
08/09/2003
Pretty good for ribs. If we were big rib eaters we probablly would have given it a 5. Read More
(7)
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