Savory Braised Short Ribs

  • Prep Time: 30 mins
  • Total Time: 2 hrs 30 mins
  • Servings: 6

    • About This Recipe

    “This is hearty comfort food.Serve with mashed potatoes, a veggie and good bread for sopping up the sauce. YUM!”

    Ingredients

  • 4lbsbeef short ribs with bones, and cut into serving-size pieces
  • 1 (10 1/2 ounce) cans condensed beef broth
  • 1cuponion, Coarsely Chopped
  • 1cupwater
  • 4peppercorns
  • 2teaspoonsWorcestershire sauce
  • 1garlic clove, Crushed
  • 1/2 teaspoondried marjoram
  • horseradish sauce( recipe follows)
  • 3tablespoonsunbleached flour
  • 1/2 cupwater

    • HORSERADISH SAUCE

  • 1/4 cupsour cream
  • 1tablespoonprepared mustard
  • 2 1/2 tablespoonsprepared horseradish
  • 1/8 teaspoonsalt

    • GARNISHES

  • tomato, cut into wedges
  • 1sprigparsley

    • Directions

  • Brown short ribs well on all sides (about 30 minutes) in Dutch oven over medium heat.
  • Add broth, onion, 1 c water, peppercorns, worchstershire sauce, garlic, bay leaf and marjoram.
  • Bring to a boil; reduce heat, cover and cook slowly 2 to 2 1/2 hours or until tender, turning once.
  • Meanwhile, prepare Horseradish Sauce.
  • Place short ribs on serving platter and keep warm.
  • Skim fat from cooking liquid.
  • Combine flour with 1 /2 cup water, mixing until smooth; combine with cooking liquid, bring to a boil, stirring constantly, reduce heat and cook slowly 3 minutes.
  • Strain, if necessary, and serve with short ribs.
  • Garnish platter with tomato wedges and parsley.
  • Serve Horseradish sauce with short ribs.
  • HORSERADISH SAUCE.
  • 1/4 Cup Dairy Sour Cream 1 T Prepared Mustard 2 1/2 T Prepared Horseradish 1/8 t Salt Combine sour cream, horseradish, mustard and salt in small bowl.
  • Cover and refrigerate.

    • Reviews

  • “Deelish.After browning short ribs in on the stovetop, transfered short ribs and ingredients to my Staub enamaled cast iron covered baker. Baked on 300 degrees for 4 hours. Fell off the bone. The pan drippings make a wonderful gravy. Didn’t even need the horseradish sauce to enjoy this dish.”

  • “These short ribs were wonderful! The house smelled amazing while they were cooking. My ribs didn’t take quite as long; so it was good to keep an eye on them.I used chicken broth, which was great, though I’ll have to try it with beef broth next time around. I used a cornstarch/water slurry at the end instead of the flour to thicken up the sauce. I didn’t make the horseradish sauce either; there was already plenty of the wonderful sauce from the meat. Thanks for a great recipe!”

  • “Absolutely delicious.This gravy has a lot of depth to it.I could drink the gravy as a soup.To reduce the fat quite a bit I trimmed excess fat from the ribs, removed the ribs from the broth after cooking and chilled until the next day and I strained the broth and chilled it until the next day.I was able to remove a very large slab of beef fat from the top of the broth.I then thickened the broth slightly and added the ribs and baked at 350 for 30 minutes in a dutch oven.Decadent!”

  • “This was a really nice dish!I made a couple of small changes- first, I deglazed the pan after browning the meat with a small amount of red wine.Second, I doubled the marjoram.This turned out very well, the sauce was so good I could have just eaten it with a spoon!The meat was very tender and juicy, just the thing for a hearty dinner.I served over noodles this time, but it would also be wonderful over mashed potatoes or risotto.The horseradish sauce was a perfect complement; the flavors of mustard and horseradish cut the richness of the meat sauce.”

  • “This is a GREAT way to prepare a relatively inexpensive cut. Hats off!”

  • “These are wonderful!They turned out so tender and with the horseradish sauce it was perfection.I made them yesterday so I could take off the fat that solidified on top…and then made the gravy.Thank you for sharing.”

  • “My favorite part of this recipe was the gravy.Oh my!It was absolutely to die for.I suppose I’m a bigger fan of BBQ short ribs, but this was an excellent recipe nonetheless.I will try again with a different cut of meat.Thanks for giving us something different to try.”

  • “We really loved this one, thanks for the great recipe! I think that you could use this for pork chops and other cuts of meat too. Thanks again!”

  • “I have had flu and it’s a cold drizzly day.I needed some comfort and this recipe fit the bill beautifully!There are just two of us so I halved the meat but increased the gravy.I made no changes other than to have it with regular horseradish to clear my sinuses 🙂 Ok, I lied… I also added a few carrots during the last hour.Served with garlic mashed potaoes, carrots and some corn I had frozen from the summer.This one is a keeper!”

  • “DH loved these short ribs! They were moist, tender and had a great beefy flavor. I didn’t make the horseradish sauce, but they were delish without (even better the next day). I didn’t used the flour at the end either since my sauce was just the right consistency. Thanks for posting!”

  • “The best short rib recipe I ever made! Reading the other reviews helped to make this recipe even more special. I took the advice in another recipe and broiled the ribs first. This really helped getting rid of a lot of fat. Will definitely use this again.”

  • “Excellent!I can’t believe I didn’t rate this one previously.. THESE are excellent, rich and tender.I prefer the savory blend in this recipe over ones that lend themselves to bbq-ish…Thanks!!”

  • “I am not a fan of short ribs but this recipe has me changing my tune! My husband loves short ribs.I usually find the charred fat, chewy meat, excessive grease and teeth cleaning after to not be worth the effort at the grill.The short ribs prepared with this recipe were very tender, did not taste like boiled meat and very flavorful.I used vegetable broth and they tasted great but will try with beef broth soon!I am going to give this recipe to my mom but then we might not get as many short ribs sent our way.”

  • “We really enjoyed the flavor of these ribs.The ribs themselves were a bit fatty for our tastes (no fault of the recipe)).Loved the horseradish sauce with this – we didn’t use much of the gravy, but if I had served mashed potatoes/rice with the ribs it would have been good over them!Will repeat with leaner ribs!”

  • “These just fell right off of the bone.So very tasty.Will make these again soon.Thanks for posting”

  • “These were *excellent* ribs!We made a half-batch, 2.5 lbs of short ribs, which equalled about 8 of them.They came out rich and tender – so rich that Steingrim was full after only 3 1/2 meaty ribs.We served them with those wonderful balsamic shallot potatoes I keep fixing… a nice combination! 🙂 You’ve got yourself a great recipe here, Julie!”

  • “Fixed this yesterday for DW and myself. It turned out wonderful. Easy to follow directions made for an easy meal. We had it with mashed potatoes, and some homemade french bread for sopping the gravy. A real keeper, thanks for posting.”

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