Total Time
3hrs 15mins
Prep 15 mins
Cook 3 hrs

Make in advance and reheat if you wish. Very good meal in one pot. Serve with fresh French bread so you can soak up the broth.

Ingredients Nutrition


  1. In a large saucepan or Dutch oven, pour beef broth over the short ribs.
  2. If the broth does not completely cover the ribs add water until the liquid covers them.
  3. Bring to a boil.
  4. Reduce heat to medium-low and simmer, partially covered for 2 hours or until the meat is tender.
  5. Skim off the foam as you are simmering.
  6. Add veggies (except the parsley) to the pot and cook until tender about 20-25 minutes.
  7. Remove meat& veggies arrange on a platter and pour a little of the beef broth over them and sprinkle with the parsley.
  8. Put the remaining broth on the table for personal preference.
  9. Serve.


Most Helpful

This was a wonderful idea! The forecast is for 99 degrees today and the next five days higher, so I ran to the store when it first opened and fixed this to re-heat later. I had to leave out the parsnips since my grocery doesn't have them in the summer. It smells fantastic and tastes even better. We may actually have this for a late breakfast.

Countrywife July 26, 2003

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