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Sticky Bones

 Sticky Bones
I grew up in the heart of Nebraska cattle country and can't remember at time when I didn't cook with beef. I never had a recipe for short ribs that impressed me until this one.—Berta Joy, Gering, Nebraska
4 ServingsPrep: 30 min. + marinating Bake: 1 hour


  • 1 cup white vinegar
  • 1/2 cup ketchup
  • 1/2 cup honey
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon salt
  • 1 teaspoon ground mustard
  • 1 teaspoon paprika
  • 1 garlic clove, minced
  • 1/4 teaspoon pepper
  • 4 pounds bone-in beef short ribs


  • In a small saucepan, combine the vinegar, ketchup, honey,
  • Worcestershire sauce, salt, mustard, paprika, garlic and pepper.
  • Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Set
  • aside 1 cup for basting. Cool remaining marinade.
  • Pour the remaining marinade in a large resealable plastic bag; add
  • rib. Seal bag and turn to coat; refrigerate for at least 2 hours.
  • Drain and discard marinade. Bake, uncovered, at 325° for 1 hour
  • or until meat is tender, basting frequently with reserved marinade.
  • Yield: 4 servings.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon,

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Sticky Bones (continued)

Wine (continued)
Merlot or Syrah.