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
  • 2
    6 oz. cans tomato paste
  • 4 c
    red table wine (or beef broth)
  • 3-4 Tbsp
    olive oil
  • 1
    yellow onion ruff chopped

How to Make Savory Short Ribs-Connie's


  1. Salt ribs very well and press salt into the meat.
  2. Place olive oil into a preheated iron skillet set on medium.
  3. Brown 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.
  4. Peel and chopped Celery and onion.
  5. Clean and de-stem mushrooms. I save the stems for soup, etc.
  6. Place vegetables into the same skillet that browned the ribs. Sauté veggies.
  7. Place ribs in a large casserole dish.
  8. Cover ribs with sautéed veggies.
  9. Place 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.
  10. Pour tomato mixture over short ribs and veggies.
  11. Top with minced garlic.
  12. Bake covered in a 325 degree oven for 2 1/2 hours.
  13. Enjoy!

Printable Recipe Card

About Savory Short Ribs-Connie's

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

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