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Braised Short Ribs Recipe
Braised Short Ribs Recipe photo by Taste of Home

Braised Short Ribs Recipe

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My husband, who is a rather selective eater, devoured these tender beef ribs in their tangy herb sauce. It's a special main dish for two.—Maureen DeGarmo, Martinez, California
TOTAL TIME: Prep: 15 min. Bake: 1-1/2 hours
MAKES:2 servings
TOTAL TIME: Prep: 15 min. Bake: 1-1/2 hours
MAKES: 2 servings


  • 6 tablespoons water
  • 6 tablespoons olive oil, divided
  • 4 teaspoons Dijon mustard
  • 4 teaspoons red wine vinegar
  • 4 teaspoons dried basil
  • 4 teaspoons dried thyme
  • 1 tablespoon dried rosemary, crushed
  • 1/4 teaspoon pepper
  • 6 to 8 boneless beef short ribs (about 1-1/2 pounds)
  • 1 can (8 ounces) tomato sauce


  1. In a small bowl, combine water, 2 tablespoons oil, mustard, vinegar and seasonings; mix well. Place ribs in a large resealable plastic bag or shallow glass container. Set aside half of marinade. Pour remaining marinade over ribs; turn to coat. Cover and refrigerate for several hours.
  2. Drain, discarding marinade. In a skillet, brown the ribs in remaining oil. Transfer ribs to a greased shallow 1-qt. baking dish. Combine tomato sauce and reserved marinade; pour over ribs. Cover and bake at 350° for 1-1/2 hours or until meat is tender. Yield: 2 servings.
Originally published as Braised Short Ribs in Taste of Home October/November 1999, p10

Full-Bodied Red Wine

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

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Reviewed Oct. 28, 2011

"These were just so so but the Pecan Green Beans were wonderful."

Reviewed Aug. 27, 2011

"My experience was exactly the opposite of ggleon's. When I checked the boneless short ribs after the 1.5 hours, the meat was nice and tender. However, we didn't care for the sauce. I added some marsala wine to counter the tang from the mustard and vinegar. I wouldn't make it again."

Reviewed Oct. 23, 2008

"I tried this for dinner as I am always looking for a different way to make short ribs for my husband. Very nice recipe but needs a bit of tweeking.

As is, the flavor was very good but the meat was a bit tough. I'd definitely cook longer next time, maybe 2 to 2.5 hrs. Seasonings very actually good, though I would reduce the amount of rosemary to 2 tsp (I over did it a bit and put in the same amount for all the herbs) and add garlic! :) maybe some chopped onions and add a bit of red wine. Otherwise, good and easy! Enjoy!"

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