Braised Short Ribs

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READY IN: 2hrs 15mins
Recipe by Barb in WNY

The meat in this is tender vegetables and meat have a little zing. Need to be watched so it doesn't get too dry, just add a little water if dry, or sometimes I might add some beef broth.

Ingredients Nutrition


  1. Season meat with salt and pepper. Melt shortening in a Dutch oven; and brown meat over medium-high heat. Drain off fat. Pour water and horseradish over meat.
  2. Cover tightly; simmer on top of range or in a 325°F oven about 2 1/2 hours or until meat is tender. Add small amount of water, if necessary to keep meat from getting too dry. About 1 hour before end of cooking time; add the vegetables.

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