Braised Ribs

Total Time

Prep: 25 min. Cook: 1-1/2 hours


4 servings

Updated: Sep. 23, 2022
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


  • 3 pounds beef short ribs
  • 1-1/2 teaspoons butter
  • 1-1/2 teaspoons canola 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.

Nutrition Facts

4 ounces cooked beef: 316 calories, 19g fat (8g saturated fat), 86mg cholesterol, 802mg sodium, 6g carbohydrate (3g sugars, 1g fiber), 28g protein.