Braised Beef Short Ribs With Vegetables Recipe

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Braised Beef Short Ribs With Vegetables

Dee Stillwell


This is a recipe I found over 35 yrs ago in a women's magazine of some sort. I'm not sure which one, but probably Family Circle or Woman's Day since they were they ones I bought every month. Altho, thru the years, I have changed it a bit with more vegetables, using baby carrots for convenience, stock in a box and different seasoning. This is a wonderful recipe for short ribs. A true comfort food meal for the cold weather months comming up. Enjoy!
I will add my own pix as soon as is cool enough to make this wonderful dish.

pinch tips: How to Use a Meat Thermometer





20 Min


2 Hr 30 Min


2 Tbsp
vegetable oil
5 lb
beef short ribs, bone in
2 tsp
seasoning salt
1 tsp
black pepper
1 tsp
garlic powder
2 c
chopped celery
1 - 1 lb
bag baby carrots
1 large
yellow onion, coursly chopped
1 tsp
marjoram or oregano, dried
1 - 1 l
box of beef stock, or homemade
2 Tbsp
cornstarch mixed with 2 tbl water

Directions Step-By-Step

Heat vegtable oil in a large dutch oven over medium high heat. Pat ribs dry with paper towels and season all sides with seasoning salt, pepper & garlic powder. Brown ribs on all sides and set aside, or if cooking them in a crock pot, add them to that. Saute all vegetables with marjoram in the meat drippings, adding a little more oil if needed.
Either add ribs back to dutch oven with the vegetables, or spoon them over the ribs in the crock pot. Pour beef stock over ribs and vegtables. Put lid on and cook in a 325 degree oven for 2 1/2 hours, or in the crock pot on high for 3-4 hrs or low for 6-8 hrs or until tender and falling off the bone. Remove meat and vegetables to a serving platter and thicken gravy with the cornstarch mixture.
Serve with mashed potatoes or egg noodles. Add a green salad or another vegetable to make a completely delicious comfort meal. Enjoy!

About this Recipe

Course/Dish: Beef, Ribs
Hashtags: #ribs, #short