Short Ribs

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54321 Based on 10 Reviews

Servings: 3-4 servings
Prep Time: 30 min
Cook Time: 2 hours
Difficulty: Easy

Ingredients Add to grocery list

1 large onion, sliced
salt and pepper
2 cloves of garlic, chopped
water
beef broth
oil
3 tablespoon all-purpose flour
Paula Deen’s House Seasoning
3 lb Ribs
white rice

Directions

Preheat oven to 350 degrees.

Season ribs using House Seasoning. Lightly dust with flour. In a Dutch oven, place a small amount of oil and brown ribs on each side. Add half water and half beef broth to cover ribs. Bring to a boil. Remove ribs from the Dutch oven and place in a casserole dish. To ribs, add the garlic, salt, pepper, onions, and broth, to taste. Cook ribs in oven covered for 2 hours. Serve over buttered white rice.

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Reader Comments:

54321

When making recipe for short ribs for 9-12 people do I triple all ingredients?

By Nancy Palmer towe on February 17, 2013

54321

I have been making these delicious ribs for a few years. Fall off the bone good - and the flavors are fantastic. I like to serve them over buttered noodles. Oh, boy - mouth watering right now! Thanks, Paula!

By Sgt. Julie on August 22, 2012

54321

to tell you the truth i really dont like the BBQ on my ribs; so is there an easier way to make them with a different type of sauce?

By Aliciya morgan on June 04, 2011

54321

what happened to measurements

By chanel on May 12, 2011

54321

I have made this several times and each time I fall deeper in love with it. Paula, as always, you give anyone good reason to have an excellent time in the kitchen! I am a faithful follower and maybe I should blog about cooking and eating your recipes for a whole year LOL. Eat your heart out Ms Childs!

By Kevin on January 31, 2011

54321

This is a great recipe, when I make this everyone is standing by the stove just waiting for it to be done. This is a must have meal

By Anonymous on June 18, 2010

54321

These ribs are fall off the bone good!!!

By Anonymous on February 17, 2010

54321

By Anonymous on December 31, 2009

54321

The water and broth is determined by the size of your Dutch Oven. If using a larger Dutch Oven, it would take more liquid to cover the meat. Either way, don't sweat it. If you don't have enough beef broth, use more water. The taste is much better with a 1 to 1 ratio of broth and water, but it will still taste good! Plan for 4 cups broth to 4 cups water just to be on the safe side, but again, your pot size will determine the amount. Enjoy the ribs! Libbie Summers, Paula Deen Food Editor

By Libbie Summers on December 22, 2009

43211

how much water, and how much broth? I need to know.

By torreyrockwell on December 19, 2009

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