Show Subscription Form

Braised Ribs Recipe
Braised Ribs Recipe photo by Taste of Home

Braised Ribs Recipe

Publisher Photo
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
TOTAL TIME: Prep: 25 min. Cook: 1-1/2 hours
MAKES:4 servings
TOTAL TIME: Prep: 25 min. Cook: 1-1/2 hours
MAKES: 4 servings


  • 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


  1. 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.
  2. 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.
  3. Remove ribs and keep warm. Discard spice bag. Skim fat from pan 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.
Originally published as Braised Short Ribs in Taste of Home October/November 2004, p28

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

Reviews for Braised Ribs

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Apr. 22, 2012

"Wonderful recipe! I made it for company too!. It's always a little scary to serve a new recipe on company. No problem with these ribs. I used beef short ribs that came out extremely tender. I used 2 cups of beef broth instead of the 1 cup of water. Also, I added 1 teaspoon of garlic salt. Lots of rave reviews from my husband and the guests! I will make this recipe again...definitely!"

Loading Image