This tender meat that falls right off the bone is great served over rice! It is great even as leftovers!

Recipe Summary

prep:
10 mins
cook:
2 hrs
total:
2 hrs 10 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large pan over medium-high heat, stir in tomato sauce, lemon juice, and Worcestershire sauce. Stir in parsley, thyme, bay leaves, brown sugar, salt, and red pepper flakes. Add onions and short ribs, and stir together until the mixture comes to a boil.

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  • Cover, reduce heat to medium low, and simmer; stirring occasionally and skimming fat from surface, until meat is tender, about 2 1/2 hours. Remove bay leaves before serving.

Nutrition Facts

532 calories; protein 23.5g; carbohydrates 15.3g; fat 42g; cholesterol 93.2mg; sodium 1550.9mg. Full Nutrition
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Reviews (283)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/12/2007
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! Read More
(639)

Most helpful critical review

Rating: 3 stars
09/16/2008
Just so-so. I had to do too much doctoring to this recipe to get a flavorful sauce. Certainly not a memorable dish. Read More
(48)
351 Ratings
  • 5 star values: 237
  • 4 star values: 79
  • 3 star values: 19
  • 2 star values: 8
  • 1 star values: 8
Rating: 5 stars
01/12/2007
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! Read More
(639)
Rating: 5 stars
04/24/2007
I am a Culinary School graduate and have been in fine dining for a long time. And I have to tell you that this is one of the best Short Rib recipes I have ever made or tasted. It is simple and delicious! It is even better the next day. The the only thing I do different is add Shiitake mushrooms to the mix. And I serve the ribs over garlic mash. Jeremy Melusky AKA KEGCHEF Read More
(464)
Rating: 4 stars
04/08/2008
We like short ribs and I prepare them several times each winter so I am always looking for new. This is an excellent recipe. I have found the best way to reduce the fat content is to oven-brown the short ribs prior to adding to the sauce. Place bone side down in a pan, sesaon with pepper & salt roast for 45 minutes at 450. Drain off fat. If ribs are large return to oven for 15 minutes more. I was reluctant to try this the first time but it's the only way I pre-pare them now. I got over 1/2 cup of fat from the 2 1/2 lbs ribs I used for this recipe. I browned the onions in a dutch oven, added a a couple minced garlic cloves, and about 1/2 broth to the sauce ingredients and then the browned ribs. Baked covered at 325 for 2 1/2 hours. Served with parmesan mashed potatoes. They were moist and succulent. Received rave reviews with request for promise to repeat. Read More
(336)
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Rating: 5 stars
12/23/2006
This is a great meal!. The only thing I did different was to roast the ribs at 350 for an hour while I made the sauce and let it cook on the stove top. Then I poured off the grease in the roasting pan, poured on the sauce and let it bake in the oven at 325 for 2 more hours and it was wonderful. Will use the left over sauce tonight on meatloaf. Read More
(132)
Rating: 5 stars
08/29/2005
This recipe was sooo tasty and tender and easy. I threw in about a cup of dry red wine and 1 chopped celery rib(from another recipe). I would definitely make this again. I used 'no salt' tomato sauce and 1 tsp salt to lower the sodium content some. I also chilled it overnight to skim off the large amount of fat it produces. Read More
(85)
Rating: 5 stars
02/22/2006
I followed the advice of others who have reviewed this recipe and browned the short ribs fist. I also added 1/2 cup of red wine to deglaze the pan before adding the sauce ingr. Try this one. You won't be disappointed. Read More
(82)
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Rating: 5 stars
02/22/2006
This was awesome, awesome, awesome! The only changes I made were using crushed tomatoes instead of tomato sauce and I left out the brown sugar. Oh, did I mention this was AWESOME? This is definitely a keeper! Thank you! Read More
(53)
Rating: 5 stars
03/19/2006
I made these last night in my slow cooker for my family and they absolutely loved them. I added 3 cloves of garlic as I put it in everything. Thanks for the great recipe I will definitely make this again and again. Read More
(52)
Rating: 3 stars
09/15/2008
Just so-so. I had to do too much doctoring to this recipe to get a flavorful sauce. Certainly not a memorable dish. Read More
(48)
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