Braised Short Ribs Recipe

3 3 3
Braised Short Ribs Recipe
Braised Short Ribs Recipe photo by Taste of Home
Publisher Photo

Braised Short Ribs Recipe

Read Reviews
3 3 3
Publisher Photo
My husband, who is a rather selective eater, devoured these tender beef ribs in their tangy herb sauce. It's a special main dish for two.—Maureen DeGarmo, Martinez, California
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Bake: 1-1/2 hours
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Bake: 1-1/2 hours

Ingredients

  • 6 tablespoons water
  • 6 tablespoons olive oil, divided
  • 4 teaspoons Dijon mustard
  • 4 teaspoons red wine vinegar
  • 4 teaspoons dried basil
  • 4 teaspoons dried thyme
  • 1 tablespoon dried rosemary, crushed
  • 1/4 teaspoon pepper
  • 6 to 8 boneless beef short ribs (about 1-1/2 pounds)
  • 1 can (8 ounces) tomato sauce

Directions

In a small bowl, combine water, 2 tablespoons oil, mustard, vinegar and seasonings; mix well. Place ribs in a large resealable plastic bag or shallow glass container. Set aside half of marinade. Pour remaining marinade over ribs; turn to coat. Cover and refrigerate for several hours.
Drain, discarding marinade. In a skillet, brown the ribs in remaining oil. Transfer ribs to a greased shallow 1-qt. baking dish. Combine tomato sauce and reserved marinade; pour over ribs. Cover and bake at 350° for 1-1/2 hours or until meat is tender. Yield: 2 servings.
Originally published as Braised Short Ribs in Taste of Home October/November 1999, p10

  • 6 tablespoons water
  • 6 tablespoons olive oil, divided
  • 4 teaspoons Dijon mustard
  • 4 teaspoons red wine vinegar
  • 4 teaspoons dried basil
  • 4 teaspoons dried thyme
  • 1 tablespoon dried rosemary, crushed
  • 1/4 teaspoon pepper
  • 6 to 8 boneless beef short ribs (about 1-1/2 pounds)
  • 1 can (8 ounces) tomato sauce
  1. In a small bowl, combine water, 2 tablespoons oil, mustard, vinegar and seasonings; mix well. Place ribs in a large resealable plastic bag or shallow glass container. Set aside half of marinade. Pour remaining marinade over ribs; turn to coat. Cover and refrigerate for several hours.
  2. Drain, discarding marinade. In a skillet, brown the ribs in remaining oil. Transfer ribs to a greased shallow 1-qt. baking dish. Combine tomato sauce and reserved marinade; pour over ribs. Cover and bake at 350° for 1-1/2 hours or until meat is tender. Yield: 2 servings.
Originally published as Braised Short Ribs in Taste of Home October/November 1999, p10

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forBraised Short Ribs

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
bjsilve0 User ID: 172187 74688
Reviewed Oct. 28, 2011

"These were just so so but the Pecan Green Beans were wonderful."

MY REVIEW
jmkasprak User ID: 2880256 36152
Reviewed Aug. 27, 2011

"My experience was exactly the opposite of ggleon's. When I checked the boneless short ribs after the 1.5 hours, the meat was nice and tender. However, we didn't care for the sauce. I added some marsala wine to counter the tang from the mustard and vinegar. I wouldn't make it again."

MY REVIEW
ggleon User ID: 3513386 88676
Reviewed Oct. 23, 2008

"I tried this for dinner as I am always looking for a different way to make short ribs for my husband. Very nice recipe but needs a bit of tweeking.

As is, the flavor was very good but the meat was a bit tough. I'd definitely cook longer next time, maybe 2 to 2.5 hrs. Seasonings very actually good, though I would reduce the amount of rosemary to 2 tsp (I over did it a bit and put in the same amount for all the herbs) and add garlic! :) maybe some chopped onions and add a bit of red wine. Otherwise, good and easy! Enjoy!"

Loading Image