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Braised Short Ribs

Braised Short Ribs

If I had to pick one food that is my husband’s and son’s favorite, it would be short ribs.   Since they take 2-3 hours to braise, it is one meal that we save for the weekend.  I am always trying new recipes, some a little more labor intensive than others, and most are pretty incredible.  There are times when I don’t mind “labor intensive” recipes, and other times, I prefer to throw everything into the pot and let the oven do the work.  This is one of those “throw in the pot” recipes, yet it gives the illusion of laboring all day in the kitchen.  Most recipes are made with a hearty red wine, but this is a bit different, and the flavors of the dried Ancho chile from Penzey’s combined with the brown sugar make a deliciously tasty sauce.

  • 3 p0unds short ribs
  • seasoned salt
  • olive oil or drippings
  • 2 quarts water
  • 2 cups sliced onions
  • 6 tablespoons Worcestershire sauce
  • 2 tablespoons soy sauce
  • 4 cloves garlic – pressed
  • 1 cup of brown sugar
  • 1 teaspoon red pepper
  • 1 dried Ancho chile
  • 1/4 cup Kosher salt

Preheat oven to 325 degrees

Season both sides of rib with seasoned salt.

Wrap tightly with plastic wrap – refrigerate 4-5 hours or overnight

Heat olive oil or drippings in Dutch oven. Sear ribs on all sides.

Add all ingredients.

Bring to simmer over medium high heat.

Cover and cook in oven for 3 hours until meat is tender and starts to fall off the bone.

How easy is that?

Serve over creamy mashed potatoes.



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One thought on “Braised Short Ribs

  1. I cooked these last night to bring to my Church Group tonight. They are delicious! 🙂

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