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Braised Short Ribs II

User Rating 4.5 Star Rating (2 Reviews)


Short ribs are braised with carrots and potatoes, along with other vegetables.

Cook Time: 3 hours, 15 minutes

Total Time: 3 hours, 15 minutes


  • 3 pounds beef short ribs, cut in 3-inch pieces
  • all-purpose flour
  • salt and pepper
  • 2 tablespoons shortening or vegetable oil
  • 1 cup beef broth
  • 2 carrots, diced
  • 3 medium red potatoes, peeled and quartered
  • 4 small onions, sliced
  • 1/2 pound fresh cut green beans


Dredge meat with flour; season with salt and pepper. In hot oil or shortening in a Dutch oven, brown short ribs on all sides. Add beef broth; cover and bake at 300° for 3 hours, or until very tender. Baste frequently with pan liquid. During last 45 to 60 minutes of cooking, add vegetables. When meat and vegetables are tender, transfer meat to a platter. Arrange vegetables around meat.
Serves 4.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
Braised short Ribs II, Member MollieCorrie

This is excellent and easy to prepare. The vegetables are better if cooked longer. They need to cook around 1 1/4 hours.

7 out of 7 people found this helpful.

See all 2 reviews

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