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Braised Short Ribs
These delicious ribs are often on the menu when my husband and I have company for dinner. The allspice and bay leaf come through nicely, and the meat is very tender. I've been making this stovetop recipe for at least 40 years. -Mary Gill Florence, Oregon
4 Servings
Prep: 25 min. Cook: 1-1/2 hours
Ingredients
3 pounds beef short ribs
1-1/2 teaspoons butter
1-1/2 teaspoons canola oil
1 large onion, thinly sliced
1 cup water
1-1/4 teaspoons salt
1 teaspoon sugar
1/4 teaspoon coarsely ground pepper
2 bay leaves
1 teaspoon whole allspice
1 tablespoon all-purpose flour
1/4 cup water
Directions
In a Dutch oven, brown ribs in butter and oil for about 3 minutes on
each side; drain. Remove and keep warm. In the same pan, cook and
stir the onion for 2 minutes. Add water, salt, sugar and pepper,
stirring to loosen browned bits from pan.
Place bay leaves and allspice on a double thickness of cheesecloth;
bring up corners of cloth and tie with kitchen string to form a bag.
Place in pan. Return ribs to pan. Bring to a boil. Reduce heat;
cover and simmer for 1-1/2 to 1-3/4 hours or until meat is tender.
Remove ribs and keep warm. Discard spice bag. Skim fat from pan
© Taste of Home 2011
2 of 2
Braised Short Ribs
(continued)
Directions (continued)
drippings. Combine flour and cold water until smooth; gradually stir
into drippings. Bring to a boil; cook and stir for 2 minutes or
until thickened. Serve with ribs. Yield: 4 servings.
© Taste of Home 2011