Savory Braised Short Ribs

Total Time
2hrs 30mins
Prep 30 mins
Cook 2 hrs

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

Ingredients Nutrition


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

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.

Chef Joanne M November 03, 2010

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!

DriveThruDodger July 29, 2009

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!

yamakarasu September 28, 2012