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Short Ribs with Plums

 Short Ribs with Plums
My mother got this recipe in the '40s, and I often requested this dish for my birthday meal. The gravy is delicious.
4 ServingsPrep: 20 min. Cook: 1-1/4 hours


  • 2 to 2-1/2 pounds beef short ribs
  • 1 tablespoon vegetable oil
  • 1/3 cup chopped onion
  • 1 teaspoon salt
  • 1 teaspoon browning sauce, optional
  • 1/4 teaspoon pepper
  • 1 cup water, divided
  • 15 pitted dried plums
  • 1 tablespoon cornstarch
  • Hot cooked rice


  • In a large skillet, brown the meat in oil over medium heat. Remove
  • meat; keep warm. Add onion to the drippings. Saute onion until
  • tender, scraping the pan to loosen browned bits; drain. Add the
  • salt, browning sauce if desired, pepper, 3/4 cup water and dried
  • plums. Bring to a boil; return meat to the pan. Reduce heat; cover
  • and simmer for 1 hour or until meat is tender. Remove meat; keep
  • warm.
  • Skim fat from the pan. Combine the cornstarch and the remaining water
  • until smooth. Stir into pan drippings. Bring to a boil; cook and
  • stir for 2 minutes or until thicken. Serve with ribs and rice.
  • Yield: 4 servings.

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Short Ribs with Plums (continued)

Nutritional Facts: 1 serving (1 cup) equals 303 calories, 14 g fat (5 g saturated fat), 55 mg cholesterol, 629 mg sodium, 24 g carbohydrate, 2 g fiber, 19 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.