Melt in Your Mouth Short Ribs

Updated: Mar 23

I've made these short ribs and/or beef ribs so many times I don't even measure ingredients anymore. But for you...I've made a template of recipe ingredients that you can follow or adjust to your liking.


These ribs remind me of what homestyle Sunday night dinners are all about. The smells in your home when family or company walks through the door is an invitation to the dining room table that no one can resist! It doesn't take a lot of skill, but makes you look like you've slaved over the stove all day! Meanwhile, the oven does a lot of the work:)



First of all, grab a large oven-safe pot with lid. You're going to start on the stove top and then head into the oven. If you don't have a dutch oven...I highly recommend them. I have 2. I use my smaller one for side dishes, meals for two, and baking bread. My larger pot I tend to use more because we love leftovers! I make large roast chickens with all the fixings, ribs-grilling and short ribs, and stews etc with this one.



I normally use 4 ribs for this recipe. Depending on the size of pot you have, number of people you are feeding, and how much leftovers you want...plan on one rib per person if they are large ribs. The pics below can feed a family of 4. You can spoon it over rice, potatoes, or noodles as well to add bulk and be able to sop up the broth. I don't add any thickeners to the recipe, but feel free if that's what you like at the end.


You can use any vegetables you have in the fridge. Use up whatever is in the crisper. It's all going to cook down and take on great flavour so don't worry about the condition of the veggies either (no slimy ones of course!)...If your carrots and celery are waving where they used to point...just give them all a rough chop and throw them in the pot. I enjoy cooking with leeks rather that regular onions. I use both the green ends and the whites. I love the flavour they add. Just always give them a good rinse before using. They tend to get a lot of grit in them.



The seasonings are really a personal preference. If you prefer whole bay leaves - use a couple but then remove them before serving. I use crushed sometimes. Whatever seasonings you have such as Mrs. Dash or garlic premixed seasonings are fine too. Also, I use tomato paste that comes in a tube rather than a can. It's so much easier when you don't need to use much and you can keep it in the fridge a lot longer. You can find the tubes in the pasta aisle in the grocery store.


If you don't have any beer or choose to use only broth you can. Just use the same amount. You can substitute any broth...beef is great for added rich flavour but chicken and vegetable both work fine too. I use the low sodium version as well. That way you can control how much salt you want in your meal.


Please let me know below in the comments if you make this meal! I'd love to hear from you!



 

Melt In Your Mouth Short Ribs

Ingredients

  • Ribs...Beef short or grilling ribs*

  • 3 cups any kind

  • Leeks, carrots, celery, peppers, mushrooms...all veg rough chopped**

  • Salt and pepper to taste

  • 1/2 tsp thyme

  • 1/2 tsp chili flakes

  • 1/2 tsp bay leaves***

  • Few dashes Worcestershire sauce

  • 1 tbsp tomato paste

  • 1 cup dark beer****


Directions

  1. Preheat oven to 375°F

  2. Salt and pepper your beef.

  3. Heat a dutch oven on the stove top with some oil

  4. Sear the meat for a couple of minutes on each side...do this in batches so you have lots of room in the pot. Set ribs aside. Do not drain the pot

  5. Add chopped veggies.

  6. Saute veg for a few minutes

  7. Add seasonings and tomato paste and give a stir for a minute.

  8. Add beer and broth and stir

  9. Add back in beef. Beef should lay in the liquid, but they don't need to be entirely covered

  10. Bring to a boil on the stovetop

  11. Place lid on pot and place dutch oven into oven for about an hour and a half to 2 hour




Tips

*I normally use 4 ribs. Depending on the size of pot you have, number of people you are feeding, and how much leftovers you want...plan on one rib per person if they are large ribs. The pics above feed a family of 4. You can spoon it over rice, potatoes, or noodles.


**You can use any vegetables you have in the fridge. Use up whatever is in the crisper. It's all going to cook down and take on great flavour so don't worry about the condition of the veggies either. (no slimy ones of course!) Just give them all a rough chop and throw them in the pot


***The seasonings are really a personal preference. If you prefer whole bay leaves - use a couple but then remove them before serving. I use crushed sometimes. Whatever seasonings you have such as Mrs. Dash or garlic premixed seasonings are fine too. Also, I use tomato paste that comes in a tube rather than a can. It's so much easier when you don't need to use much and you can keep it in the fridge a lot longer.


****If you don't have any beer or choose to use only broth you can. Just use same amount. You can substitute any broth...beef is great for added rich flavour but chicken and veg broth both work fine too. I use low sodium broth as well. That way you can control how much salt you want in your meal.





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