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Braised Ribs

 Braised 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 ServingsPrep: 25 min. Cook: 1-1/2 hours


  • 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


  • 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

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Braised 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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.