Savory Short Ribs-Connie's

Connie Ottman


While experimenting in the kitchen, this recipe was born. Every rib was gone when it was served..and there were only two of us! Feel free to add and/or delete ingredients as you like. It's a vary versatile dish. You can, also, substitute beef broth for the wine if you prefer. Enjoy!

★★★★★ 1 vote
25 Min
2 Hr 30 Min


salt and pepper
4 lb
beef short ribs
4 stalk(s)
celery, peeled and ruff chopped
8 oz
baby carrots
1 lb
mushrooms, fresh and whole
2 clove
garlic, fresh and chopped finely
6 oz. cans tomato paste
4 c
red table wine (or beef broth)
3-4 Tbsp
olive oil
yellow onion ruff chopped


1Salt ribs very well and press salt into the meat.
2Place olive oil into a preheated iron skillet set on medium.
3Brown ribs on all sides. Don't crowd the pan; cook in batches if need be otherwise the ribs will steam and not brown. Take ribs out of skillet once browned.
4Peel and chopped Celery and onion.
5Clean and de-stem mushrooms. I save the stems for soup, etc.
6Place vegetables into the same skillet that browned the ribs. Sauté veggies.
7Place ribs in a large casserole dish.
8Cover ribs with sautéed veggies.
9Place tomato paste in iron skillet. Mix wine into tomato paste a little at a time. If the sauce is too thick and more wine or beef broth.
10Pour tomato mixture over short ribs and veggies.
11Top with minced garlic.
12Bake covered in a 325 degree oven for 2 1/2 hours.

About this Recipe

Course/Dish: Beef, Ribs
Main Ingredient: Beef
Regional Style: American