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Braised Short Ribs

 Braised Short Ribs
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
2 ServingsPrep: 15 min. Bake: 1-1/2 hours


  • 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


  • 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.
  • 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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a

2 of 2

Braised Short Ribs (continued)

Wine (continued)
full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.