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


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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


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

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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