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Super Short Ribs

 Super Short Ribs
This came from an old oven recipe my mom had for short ribs. I added a few things, and these are always requested. —Coleen Carter, Malone, New York
6 ServingsPrep: 20 min. Cook: 8 hours


  • 3 medium onions, cut into wedges
  • 3 to 3-1/2 pounds bone-in beef short ribs
  • 1 bay leaf
  • 1 bottle (12 ounces) light beer or nonalcoholic beer
  • 2 tablespoons brown sugar
  • 2 tablespoons Dijon mustard
  • 2 tablespoons tomato paste
  • 2 teaspoons dried thyme
  • 2 teaspoons beef bouillon granules
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons all-purpose flour
  • 1/2 cup cold water
  • Hot cooked noodles


  • Place onions in a 5-qt. slow cooker; add ribs and bay leaf. Combine
  • the beer, brown sugar, mustard, tomato paste, thyme, bouillon, salt
  • and pepper. Pour over meat. Cover and cook on low for 8-10 hours or
  • until meat is tender.
  • Remove meat and vegetables to a serving platter; keep warm. Discard
  • bay leaf. Skim fat from cooking juices; transfer juices to a small
  • saucepan. Bring liquid to a boil.
  • Combine flour and water until smooth. Gradually stir into the pan.

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Super Short Ribs (continued)

Directions (continued)

  • Bring to a boil; cook and stir for 2 minutes or until thickened.
  • Serve with meat and noodles. Yield: 6 servings.
Nutritional Facts: 7 ounces cooked ribs with 1/3 cup gravy (calculated without noodles) equals 265 calories, 11 g fat (5 g saturated fat), 55 mg cholesterol, 819 mg sodium, 18 g carbohydrate, 2 g fiber, 20 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.