Braised Beef Short Ribs


June 10

When I was at water therapy last week my therapist and I began chatting about his out to eat experience. It seems he and his wife went to a special restaurant to get braised ribs and they no longer had them on the menu. He was so disappointed and I was so disappointed for him that I told him how easy they are to fix. I tried to just tell him about how to do it but it turned out he needed a recipe on paper so I agreed to fix one up for him. However, I ate all my ribs before thinking to take a picture so I don’t have a picture to share at this time. Trust me, the picture could not do the flavor justice. They are so doggone good you will do as I did and cut to the chase and just eat those puppies. I strongly encourage you to ante up for the good quality angus beef because it makes it worth the money and the dish is still far cheaper to prepare at home than to get at a restaurant. If you must use a cheaper grade of meat you may want to cook them in your crock pot so that they will have hours to tenderize. I have kept my word and the recipe follows. Enjoy and if you have any questions email me at and I will be glad to answer them.

  • Long Bone Short Ribs (1-2 per person), recommend Angus
  • Garlic powder
  • Ground black pepper
  • Seasoned all-purpose flour, recipe follows
  • Spray oil
  • 3 tablespoons cooking oil for frying
  • Good quality chicken broth, fresh or canned
  • Water
  • 1 onion (size is optional depending on your preference)
  • 1 tablespoon minced garlic, fresh or store bought

Season ribs well with garlic powder and pepper. Lightly dust with seasoned flour or gently shake in bag of seasoned flour.

Spray a large skillet with oil. Turn burner to high and add the cooking oil. Add the ribs and brown on each side until lightly golden brown. You may have to do this in batches if you are preparing a lot of ribs.

While ribs brown, put a large pot or dutch oven on stove over high heat. Add several cups water and chicken broth at a ratio of 2-3 cups water to 1 cup broth. I don’t prefer the flavor of beef broth so I choose to use chicken but you can do whatever suits you.

Bring liquid to a boil, then turn heat under pot down to low while ribs finish browning. Chop onion, if anyone does not like onion, grate the onion, it will dissolve. When doing batches, add first batch of ribs to pot along with onion and garlic, cover and allow to simmer while other ribs brown. Make sure liquid in pot is just to top of ribs. If adding additional liquid once ribs are in pot, make sure liquid to add is hot or boiling.

When all ribs are browned and in pot, cover pot with lid, turn heat down to simmer and allow to cook a minimum of one hour. After one hour check on tenderness of ribs by removing a piece with a fork and tasting, if very tender ribs are done. If not tender yet, still rather chewy, continue to cook checking every 20-30 minutes until they are very tender. (For variety you can add a can of petite diced tomatoes or a small can of tomato sauce and change the flavor a bit. It is still some good eating.)

Remove ribs from pot, reduce liquid to about half by boiling and watching carefully. Return ribs to pot and turn off heat.

Seasoned flour

  • 1 ½ teaspoons garlic powder
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 2-4 cups flour

Mix all ingredients and store in an airtight container or zip lock plastic bag. Bag of flour should be stored in freezer immediately after each use.

I serve my ribs with mashed potatoes, brown rice or roasted broccoli and cauliflower. It is so good I can’t be responsible for how much I eat. I do dearly love braised ribs but they must be Angus to be tender enough and have that strong beef flavor that makes them so good. Of course, there is a goodly amount of fat on the ribs (which adds to the taste) that you must contend with but trust me, they are worth every bit of effort. OMG they are too delicious for words.

Ya’ll have a down home delicious day now and think of me while you are enjoying this dish.

Peggy Sholly
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