Hearty Country-Style Braised Short Ribs
This Hearty Country-Style Braised Short Ribs recipe has been a cherished favorite from an old Taste of Home meat pamphlet that I unearthed. The combination of tender beef short ribs slowly braised in a rich and flavorful sauce creates a dish that's perfect for family gatherings or a cozy dinner. The mix of tangy tomato soup, savory Worcestershire sauce, and a blend of spices elevates the natural taste of the ribs, resulting in a comforting and delicious meal that will have everyone asking for seconds. Serve with a side of creamy mashed potatoes or crusty bread to soak up the irresistible sauce.
6-8
Servings
N/A
Calories
15
Ingredients
Ingredients
beef short ribs
3-4 lbs (trimmed of excess fat)
onion
1 medium (minced)
tomato soup
1 (10 3/4 ounce) can (none)
water
1 cup (none)
vinegar
1/4 cup (none)
Worcestershire sauce
1/4 cup (none)
ketchup
1 1/4 cups (none)
ground cinnamon
1/4 teaspoon (none)
smoked paprika
1 1/2 teaspoons (none)
ground black pepper
1/2 teaspoon (none)
chili powder
1 1/2 teaspoons (none)
ground cloves
1/4 teaspoon (none)
cayenne pepper
1/8 teaspoon (none)
steak sauce
1 teaspoon (none)
brown sugar
2 tablespoons (none)
Instructions
1
Preheat your oven to 300°F (150°C).
2
Place the beef short ribs on a broiler pan and broil for 30 minutes, turning occasionally, until browned.
3
While the ribs are browning, in a medium saucepan, combine the minced onion, tomato soup, water, vinegar, Worcestershire sauce, ketchup, ground cinnamon, smoked paprika, ground black pepper, chili powder, ground cloves, cayenne pepper, steak sauce, and brown sugar.
4
Bring the sauce mixture to a simmer over medium heat and let it cook for about 10 minutes to allow the flavors to meld.
5
Once the ribs are browned, remove them from the broiler and coat them generously with the prepared sauce.
6
Place the coated ribs in a baking dish, covering them with any remaining sauce.
7
Cover the baking dish with aluminum foil and bake in the preheated oven for 2 to 3 hours, basting the ribs every 30 minutes with the sauce to keep them moist and flavorful.
8
When done, the ribs should be tender and easily pulled apart with a fork. Serve warm, drizzled with extra sauce.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main meat used in this recipe?
The main meat used in this recipe is 3-4 lbs of beef short ribs, trimmed of excess fat.
What is the recommended oven temperature?
The oven should be preheated to 300°F (150°C).
How many people does this recipe serve?
This recipe serves between 6 to 8 people.
How long should the ribs be broiled?
The ribs should be broiled for 30 minutes, turning occasionally, until they are browned.
What are the base ingredients for the sauce?
The sauce consists of minced onion, tomato soup, water, vinegar, Worcestershire sauce, ketchup, and brown sugar.
What spices are used in the braising liquid?
The spices include ground cinnamon, smoked paprika, ground black pepper, chili powder, ground cloves, and cayenne pepper.
How long should the sauce simmer before adding it to the ribs?
The sauce mixture should simmer over medium heat for about 10 minutes to allow flavors to meld.
What is the total baking time in the oven?
The ribs should bake for 2 to 3 hours.
How often should the ribs be basted?
You should baste the ribs every 30 minutes with the sauce to keep them moist and flavorful.
How do I know when the ribs are finished cooking?
The ribs are done when they are tender and can be easily pulled apart with a fork.
Should the baking dish be covered during cooking?
Yes, the baking dish should be covered with aluminum foil during the 2 to 3-hour baking process.
What is the suggested side dish for these ribs?
It is recommended to serve the ribs with creamy mashed potatoes or crusty bread.
Does this recipe use steak sauce?
Yes, the recipe includes 1 teaspoon of steak sauce.
How much tomato soup is required?
One 10 3/4 ounce can of tomato soup is required.
How much brown sugar is in the recipe?
The recipe calls for 2 tablespoons of brown sugar.
Is there any vinegar in the sauce?
Yes, there is 1/4 cup of vinegar in the sauce.
How much ketchup is used?
The recipe uses 1 1/4 cups of ketchup.
What kind of paprika is used?
The recipe specifically calls for 1 1/2 teaspoons of smoked paprika.
Are there any cloves in this dish?
Yes, the recipe includes 1/4 teaspoon of ground cloves.
How much water is added to the sauce?
One cup of water is added to the sauce mixture.
What kind of onion should I use?
One medium onion, minced, is used for this recipe.
Is the sauce spicy?
The sauce has a slight kick from 1/8 teaspoon of cayenne pepper and 1 1/2 teaspoons of chili powder.
Can I use regular paprika?
The recipe specifies smoked paprika for a deeper flavor, but you could use regular paprika if needed.
What is the preparation for the beef?
The beef short ribs should be trimmed of any excess fat before cooking.
How much Worcestershire sauce is needed?
The recipe requires 1/4 cup of Worcestershire sauce.
What is the origin of this recipe?
This recipe was adapted from an old Taste of Home meat pamphlet.
Should I serve the ribs with extra sauce?
Yes, the instructions suggest serving the ribs warm and drizzled with extra sauce.
Is cinnamon used in the sauce?
Yes, the recipe includes 1/4 teaspoon of ground cinnamon.
What equipment do I need for browning the ribs?
You will need a broiler pan to brown the ribs in the oven.
How much chili powder is used?
The recipe calls for 1 1/2 teaspoons of chili powder.