Braised Short Ribs

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Makes: 6  servings Prep 30 mins Cook 350°F2 hrs 25 mins


  • 3 pounds  bone-in beef short ribs, well trimmed of fat and cut into 3-inch lengths
  • 3/4 teaspoon  salt, divided
  • 1/4 teaspoon  freshly ground pepper
  • 1 tablespoon  olive oil
  • 2 medium onions, halved and sliced
  • 2 large carrots, diced
  • 1 tablespoon  minced garlic
  • 1 14 ounce can chicken broth
  • 1/2 cup  dried tart cherries
  • 1/2 cup  dry red wine
  • 1/2 teaspoon  dried thyme
  • 1 bay leaf
  • 1 tablespoon  Dijon mustard
  • 1 tablespoon  prepared horseradish


1. Heat oven to 350 degrees F. Sprinkle ribs with 1/2 teaspoon salt and the pepper. Heat oil in a large Dutch oven over medium-high heat. Brown ribs on all sides. Set ribs aside; discard drippings in pot. Reduce heat to medium-low. Add onions, carrots and garlic; cook 10 minutes, until softened.

2. Return ribs to pot. Add broth, cherries, wine, thyme, bay leaf and remaining 1/4 teaspoon salt. Bring to a boil and cover pot. Transfer to oven and bake ribs 2 hours, or until very tender and meat falls off the bone.

3. Transfer ribs to a large, deep serving platter and cover. Skim fat; discard bay leaf and any bones that have fallen off. If sauce is too thin, bring to a boil and cook 5 minutes to reduce slightly (you should have about 2-1/2 cups). Whisk in mustard and horseradish. Pour sauce over ribs. Makes 6 servings.

Nutrition Facts

  • Servings Per Recipe 6
  • cal.(kcal)280,
  • Fat, total(g)14,
  • chol.(mg)57,
  • sat. fat(g)5,
  • carb.(g)18,
  • fiber(g)2,
  • pro.(g)21,
  • sodium(mg)696,
  • Percent Daily Values are based on a 2,000 calorie diet
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