Smothered Beef Short Ribs Recipe

Oh, wow, was this good! Until tonight I had never had beef short ribs and I'll tell you, good old fashioned home cooking just doesn't get any better than this. A superb blend of ingredients that created the perfect dish. But when I make this again, I'll do it a day in advance and simply reheat it the next day, especially if I make this for guests. All the prep and clean-up will have been taken care of. Also, nine cups of liquid takes a long time to reduce--much longer than 2 hours. Even at 2-1/2 hours I still had to thicken it up with a bit of cornstarch. Finally, no matter how lean the ribs are, there is still a lot of rendered fat. Making these the day before will allow me to refrigerate them overnight and then remove all the solidified fat. The extra work involved and the long cooking time, however, is SO worth the effort. The ribs are full of beefy flavor and fork tender. The gravy just can't be beat--intensely rich, brown and full-flavored. I served this over polenta and it brought me right back to Grandma's house in my childhood. Mom came for dinner and she happily took what little leftovers there were home!

I haven't reviewed any recipes so far and I have been on this site for years. This recipe is delicious! Like many others who have posted reviews, I used corn starch to thicken the broth but it didn't take much - I just removed about 4 tbsp of broth and put it in a cup then added about 2 tsp of corn starch. Once it was mixed, I added it back to the pan. I served it over creamy mashed potatoes. Next time I will make it a day ahead so I can remove the oil from the broth. I had this in a restaurant last fall and I think this one is better.

This is the best meal of braised short ribs I have ever made or tasted, anywhere. I cut down the amount of beef broth so it just covered the ribs in the Dutch Oven. I cook, covered in the oven for 2 hrs at 300 degrees. All else the same as written. The key to this recipe is to make sure you brown the ribs to a dark crusty surface on all sides. This will increase the browning time a couple minutes on each side. We didn't even need a knife. It separated from the bones with just a fork into bite size pieces. All I can say is double WOW!

I really liked this recipe! I did have to make changes and the two top reviewers helped with that. I followed the recipe exactly for the stove top part. But after that I put it all in a crockpot and used 6 cups of broth instead of 8. I cooked it all day long and it was superb! I served it with mashed potatoes which was just the right thing to do with all that wonderful broth. The next couple of days I removed the solidified fat each time. It was sublime!

FANTASTIC. Well worth the mess at beginning. Greasy splatter stove from searing ribs. After that easy to make. I will make for company the day before and just heat up. So rich and flavoufulll. I did not do the flouring of ribs before searing. I floured at end to thicken, I think that's all that's necessary. I did 1/2. Beef broth and red wine. I think what ever combo you have available would be fine. There is a definite advantage to making the day before. Refrigerate for a night and you can easily remove grease from top before reheating.ILoveIt.

I give it a 4.5 rating. Close but not perfect. Bottom line, the short ribs were very tender and tasty. Some notes. I would reduce the broth by 2 cups. You only need just enough to cover the meat. If it looks like too much liquid uncover towards the end to allow it to reduce. The only other change I would make is to add a small can of Italian stewed/chopped tomatoes to liven up the taste. Lastly, to PHEASMONET, you probably didn't like the taste because you used beer, not in the ingredient list, instead of red wine. Not even close. Make that change and try again...I'm sure you will like it. Also, for the greasy fans, just skim before serving. You can also put the sauce in a separator...works awesomely. Bon Apetit, Chef Cosmo

This was a lovely recipe. Half of the beef broth I used was unsalted as my wife has a low salt diet. And we seasoned with Kosher salt instead of normal salt. That brought the salt content way down and tolerable for her. I still had to add a bit in later for myself. I found that it was too much liquid for the amount of ribs and was fairly watery so I thickened it up with some corn starch as other reviewers suggested. The ribs were ender but not fall-off-the-bone which is how I prefer them. All in all, it was pretty good and I suspect it'll be even better after a day or two.

This is a great receipt. I made short ribs for the first time using this receipt and they turned out great. I substituted half a cup of grape juice and half a cup of red wine vinegar for the wine. They are tender and very favorable. I used the broth to make gravy. My teenage boys loved this dinner!

I haven't made this yet, but it sounds very good. I make short ribs two other ways, so looking forward to trying this one which is different. A suggestion.....I always make mine in a pressure cooker and it really cuts down the cooking time and they just fall apart. I also would recommend reducing the sauce with some cornstarch and a little water.

Loved this! I had to cut the recipe since I hadn't planned ahead. Didn't have carrots so can't wait to make it again. Not sure I used all of the broth that was called for (didn't measure and had read the reviews of too much liquid) and actually had to add a little water towards the end since I had added some flour when cooking the celery, onions, and garlic. It thickened beautifully while cooking uncovered. Ended up cooking a little longer because the ribs were not falling off the bone and as tender as I like. Delicious!

This recipe = legendary.

I love the flavours of this simple recipe ,someone noted there was a lot of sauce left I did notice so the next day I grabbed 2 0z of barley added one more cup of broth Choice shredded the left over rib and had beeefnbarley holy yumm freakin delish .

Whuf this recipe was a mess. Too bad because when it was done cooking it looked and smelled delicious. *Way* too much liquid - and I even used less broth than it called for - and not nearly enough time simmering on low for the beef to be falling off the bone like it should with short ribs. Tasted okay but the beef came out tough and the smothering was the consistency of soup.

Too much liquid, too little flavor. Tried adding cornstarch to thicken which may have impacted the flavor. I will try again - these ribs were fattier than ones I have previously used.

I order BONELESS beef short ribs if not in showcase....THE BEST for all pot roast, beef stew or as sub for CHUCK roast. check the price differences.

My mom started making this dish for holidays and my dad husband LOVE it. Now that mom is no longer with us I have to keep the tradition going. And there's never a complaint only rave reviews!

My family loves this recipe. I have even substituted pork country-style ribs and they also were a huge hit

I loved it. The flavor alone - perfect parings ... I bought vegetable stock by accident and just added beef cube! Would make this every week if I could get the ribs!!

This recipe checks all the boxes. I have been making it for years following the directions to the letter. I am asked to make this over and over again. If you haven't tried it yet, please do.

These were delicious, I will definitely use this recipe again. The meat was very tender and falling off the bone. Served with mashed potatoes, yum!