Short Ribs With Sauce

"Simple to make sauce really makes this good."
 
Download
photo by lety_fm47 photo by lety_fm47
photo by lety_fm47
photo by Hey Jude photo by Hey Jude
Ready In:
3hrs 10mins
Ingredients:
11
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • Heat oven to 350°.
  • Place ribs in 13x9 baking pan; add water.
  • Cover and bake for 2-1/2 hours.
  • Pour off water.
  • In small saucepan, mix all other ingredients.
  • Bring to a boil.
  • Reduce heat and simmer for 10 minutes.
  • Set in refrigerator until needed.
  • When done, uncover ribs and spoon sauce over.
  • Bake, uncovered, for 1/2 hour, turning often to coat with sauce.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Amazing short ribs! I will never use another recipe. I made these ribs for the first time today and they were tender, flavorful and perfect. Not to mention who good the whole house smelled. The whole family loved them. Thank you for sharing this recipe!
     
  2. The sauce was very flavorful and the ribs were extremely tender. What more could you ask for? I was out of honey so I subbed maple syrup. Thanks so much.
     
  3. Used this recipe for my 2nd attempt at making short ribs & we liked this method and flavor better than another crock pot version. I suggest making the sauce right after you put the ribs in the oven, just like the recipe says to do. I waited until the ribs were almost done to make the sauce and the vinegar needs more time to lighten up. I don't mind a strong vinegar taste (or smell!) but next time I will not wait til the last minute. I was a little confused as to what to do with the water and saw another reviewer mentioned that they just dumped it out, and that's what I did. I realize now that it was the only option!!! Great recipe that would get me to eat greasy short ribs again! Thanks for posting another great one!
     
  4. I used a combination of boneless and bone in short ribs to total 4 lbs and the results are awesome. The only change I made was to brown the ribs after seasoning and dredging in flour before cooking for the 2 1/2 hours. No leftovers--great recipe!
     
  5. Excellent recipe! I made slight alterations. I seasoned and floured the shortribs and then browned them in a little oil in the pan before placing them in a baking dish with chicken stock (instead of water). I also added onions, green peppers, and garlic and then covered and baked them for 2 1/2 hours. I followed the rest of the recipe as written. The ribs were tender and flavorful
     
Advertisement

Tweaks

  1. What an outstanding recipe!! We loved it. Instead of the 2 c water I used a can of beef broth and water to make up 2 c. I also browned the meat first to render out some of the fat. So I could pour that out before proceeding. The sauce realy made it. Thanks for sharing. Ingrid/Koechin
     

RECIPE SUBMITTED BY

After DH and I moved away from the farm, and to the city...I haven't done as much cooking and very little canning. But I do come to Zaar and look for new recipes once in a while. I'm still cooking Zaar!! I like to play at Facebook, with my family and friends. A lot of my Zaar friends are there!! Yay! It's a good way to keep in touch. We travel more. We're looking at the European trips now. Hope to go in the springtime. I really want to see London, I think I lived there in a past life, I've been obsessed with it since I was 10 years old!!
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes