Connie's savory short ribs

Connie Ottman


This recipe has been in the family for years. Every time it's served, the family say's "this is a keeper". In my house, that's the highest of high praises for a recipe:) It's been tweeked over the years, depends on what veggies are in the fridge. Enjoy!


★★★★★ 1 vote

15 Min
2 Hr


  • 3 lb
    lean short ribs
  • 2 tsp
    koiser salt
  • 1/8 tsp
    pepper, more if you'd like
  • 1 medium
    onion, sliced
  • 1 c
    celery, peeled and sliced
  • 4 large
    potatoes, quartered
  • 1 lb
    fresh mushrooms
  • 1 Tbsp
    horseradish sauce, more or less as you prefer
  • 1 can(s)
    diced tomatoes
  • 2 can(s)
    tomato sauce

How to Make Connie's savory short ribs


  1. Trim any fat from short ribs.
  2. Put short ribs in a large baking casserole dish and sprinkle with salt and pepper.
  3. Bake meat, uncovered, in oven for 1 hour at 400 degrees.
  4. Remove from oven and drain off fat.
  5. Mix tomato sauce and horseradish together.
  6. Add tomato sauce and all other ingredients to casserole.
  7. Stir together well.
  8. Return casserole to the oven and bake 1 hour at 375 degrees.
  9. Enjoy:)

Printable Recipe Card

About Connie's savory short ribs

Course/Dish: Beef, Ribs
Main Ingredient: Beef
Regional Style: American
Other Tags: Healthy, Heirloom

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