Throw-Together Short Ribs Recipe

Throw-Together Short Ribs RecipePhoto by: Taste of Home Throw-Together Short Ribs Recipe Rating 5

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"This recipe takes no time to prepare and results in the most delicious, fall-off-the-bone short ribs," writes Lamya Asiff of Delburne, Alberta. "The longer you cook them, the better they get!" TIP: "Serve them on a bed of rice," Lamya suggests.

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Throw-Together Short Ribs Recipe
  • Prep: 15 min. Cook: 4 hours 10 min.
  • Yield: 4-5 Servings
    •
15 250 265

Ingredients

  • 1/3 cup water
  • 1/4 cup tomato paste
  • 3 tablespoons brown sugar
  • 1 tablespoon prepared mustard
  • 2 teaspoons seasoned salt
  • 2 teaspoons cider vinegar
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon beef bouillon granules
  • 2 pounds beef short ribs
  • 1 small tomato, chopped
  • 1 small onion, chopped
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water

Directions

  • In a 3-qt. slow cooker, combine the first eight ingredients. Add the ribs, tomato and onion. Cover and cook on low for 4-5 hours or until meat is tender.
  • In a small bowl, combine cornstarch and cold water until smooth; gradually stir into cooking juices. Cover and cook for 10-15 minutes or until thickened. Yield: 4-5 servings.

Originally published as Throw-Together Short Ribs in Quick Cooking July/August 2005, p51

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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Reviews for Throw-Together Short Ribs (5)

Throw-Together Short Ribs Recipe

Throw-Together Short Ribs

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Reviewed on Jun. 09, 2011 by a1engraver

I don't make short ribs very often, but when I do, I will pull out this recipe. Unlike another review, there was lots of flavor. I did add a tablespoon of worchestershire sauce as suggested by someone. I also let it cook for about 8 hours on low. The meat just fell off the bone. Delicious over rice.


Reviewed on Dec. 30, 2010 by pamdevone

Supper yummy, I really liked the fact that this recipe used fresh tomatoes and onions versus ketchup to make the barbecue sauce. This is really my favorite way to make short ribs. The Worcestershire sauce also gave it great flavor. I may add a little more next time. Thanks so much for sharing this recipe. It's truly an amazing dish.


Reviewed on Aug. 28, 2010 by AnnaRoseH

I've used pork ribs as well with this recipe, In this instance, I changed to chicken bouillon instead of beef. This is a really good recipe that isn't too tangy to handle.


Reviewed on May. 13, 2010 by kkyger

I have looked for years for a great short rib recipe. This one is by far the best. My husband loved them. The meat is so tender!


Reviewed on Feb. 27, 2008 by carmineA

This recipe is not good, I should have known when it first of all said to cook on low for only 4-5 hours although meat did appear cooked (no red) it was not tender and the sauce had not flavor as well en when thickening with the corn starch as directed in was still just a thin tasteless sauce with chunks of tomato:(

 
 
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