Braised Ribs Recipe
Braised Ribs Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
These delicious ribs are often on the menu when my husband and I have company for dinner. The allspice and bay leaf come through nicely, and the meat is very tender. I've been making this stovetop recipe for at least 40 years. -Mary Gill Florence, Oregon
Recommended: Best Barbecued Ribs
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Cook: 1-1/2 hours
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Cook: 1-1/2 hours

Ingredients

  • 3 pounds beef short ribs
  • 1-1/2 teaspoons butter
  • 1-1/2 teaspoons vegetable oil
  • 1 large onion, thinly sliced
  • 1 cup water
  • 1-1/4 teaspoons salt
  • 1 teaspoon sugar
  • 1/4 teaspoon coarsely ground pepper
  • 2 bay leaves
  • 1 teaspoon whole allspice
  • 1 tablespoon all-purpose flour
  • 1/4 cup water

Directions

In a Dutch oven, brown ribs in butter and oil for about 3 minutes on each side; drain. Remove and keep warm. In the same pan, cook and stir the onion for 2 minutes. Add water, salt, sugar and pepper, stirring to loosen browned bits from pan.
Place bay leaves and allspice on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Place in pan. Return ribs to pan. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 1-3/4 hours or until meat is tender.
Remove ribs and keep warm. Discard spice bag. Skim fat from pan drippings. Combine flour and cold water until smooth; gradually stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with ribs. Yield: 4 servings.
Originally published as Braised Short Ribs in Taste of Home October/November 2004, p28

  • 3 pounds beef short ribs
  • 1-1/2 teaspoons butter
  • 1-1/2 teaspoons vegetable oil
  • 1 large onion, thinly sliced
  • 1 cup water
  • 1-1/4 teaspoons salt
  • 1 teaspoon sugar
  • 1/4 teaspoon coarsely ground pepper
  • 2 bay leaves
  • 1 teaspoon whole allspice
  • 1 tablespoon all-purpose flour
  • 1/4 cup water
  1. In a Dutch oven, brown ribs in butter and oil for about 3 minutes on each side; drain. Remove and keep warm. In the same pan, cook and stir the onion for 2 minutes. Add water, salt, sugar and pepper, stirring to loosen browned bits from pan.
  2. Place bay leaves and allspice on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Place in pan. Return ribs to pan. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 1-3/4 hours or until meat is tender.
  3. Remove ribs and keep warm. Discard spice bag. Skim fat from pan drippings. Combine flour and cold water until smooth; gradually stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with ribs. Yield: 4 servings.
Originally published as Braised Short Ribs in Taste of Home October/November 2004, p28

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MY REVIEW
campergirl60 User ID: 2008324 59787
Reviewed Apr. 22, 2012

"Wonderful recipe! I made it for company too!. It's always a little scary to serve a new recipe on company. No problem with these ribs. I used beef short ribs that came out extremely tender. I used 2 cups of beef broth instead of the 1 cup of water. Also, I added 1 teaspoon of garlic salt. Lots of rave reviews from my husband and the guests! I will make this recipe again...definitely!"

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