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    You are in: Home / Recipes / Savory Braised Short Ribs Recipe
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    Savory Braised Short Ribs

    Savory Braised Short Ribs. Photo by mlao77

    1/3 Photos of Savory Braised Short Ribs

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 30 mins

    30 mins

    2 hrs

    Dreamgoddess's Note:

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

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    1. 1
      Brown short ribs well on all sides (about 30 minutes) in Dutch oven over medium heat.
    2. 2
      Add broth, onion, 1 c water, peppercorns, worchstershire sauce, garlic, bay leaf and marjoram.
    3. 3
      Bring to a boil; reduce heat, cover and cook slowly 2 to 2 1/2 hours or until tender, turning once.
    4. 4
      Meanwhile, prepare Horseradish Sauce.
    5. 5
      Place short ribs on serving platter and keep warm.
    6. 6
      Skim fat from cooking liquid.
    7. 7
      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.
    8. 8
      Strain, if necessary, and serve with short ribs.
    9. 9
      Garnish platter with tomato wedges and parsley.
    10. 10
      Serve Horseradish sauce with short ribs.
    11. 11
    12. 12
      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.
    13. 13
      Cover and refrigerate.

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    Ratings & Reviews:

    • on November 03, 2010

      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.

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    • on July 29, 2009


      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!

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    • on September 28, 2012


      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!

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    Read All Reviews (17)


    Nutritional Facts for Savory Braised Short Ribs

    Serving Size: 1 (462 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 1229.8
    Calories from Fat 1005
    Total Fat 111.6 g
    Saturated Fat 48.7 g
    Cholesterol 234.8 mg
    Sodium 597.9 mg
    Total Carbohydrate 7.5 g
    Dietary Fiber 0.9 g
    Sugars 2.2 g
    Protein 45.9 g

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