My Mother's Cooking - Braised Beef Short Ribs
Braised Beef Short Ribs
My Mother's Cooking
More about beef short ribs?
- Red Wine-Braised Short Ribs: Recipe: bonappetit.com
These short ribs are unstoppably, almost obscenely good; they're impossible to screw up; and they require little hands-on time.
- Short ribs - Wikipedia, the free encyclopedia
Braised Beef Short Ribs
Growing up in Wisconsin sixty years ago, pork spareribs and beef short ribs were a lot cheaper than they are today. That was long before everyone barbecued in their back yard and before Chilies and Applebees etc. came on the scene.
When my mother made pork spareribs, she almost always cooked them with sauerkraut but when she made beef short ribs, she braised them with various root vegetables.
The following recipe is based on how I remember my mother making beef short ribs since my mother never wrote any of her recipes down and she seldom made things exactly the same way twice in a row.
I do know that she always browned the ribs before braising them in a rich sauce made with carrots, celery, onions, garlic and tomatoes. Sometimes she roasted some vegetables on the side but often she just added them to the short ribs about an hour before they were finished cooking.
3 Lbs. of Beef Short Ribs
1 Large Onion peeled and chopped
3 Carrots scrapped and chopped
3 Stalks of Celery trimmed and chopped
3 Garlic Cloves coarsely chopped
1/4 Cup of Cooking Oil
1/4 Cup of Flour
½ Cup Ketchup
1-32 Oz. Box of Beef Broth (or 4 Cups of Water)
1 Bay Leaf
1 Tablespoon Thyme
2 Teaspoons Salt
½ Teaspoon Ground Black Pepper
Our family usually preferred to have a rich, fairly thick sauce with our braised meats. Therefore, my mother would coat the meat with seasoned flour before browning it so that the sauce thickened as it cooked. If you prefer thinner sauce, you can eliminate the flour and simply serve the condensed liquid.
- Place the flour, salt and pepper in a gallon zip-lock bag and mix them well.
- Working with one pound of short ribs at a time, shake them in the bag until they are coated with flour.
- Remove the ribs to a paper towel or plate making sure to shake off any excess flour back into the bag. Repeat twice more with the rest of the ribs.
- Heat the oil in a heavy frying pan and brown the ribs on all sides working in batches if necessary.
- Remove the ribs to a roasting pan or Dutch oven and add the chopped onions, carrots and celery (but not the garlic) to the remaining oil and continue cooking until they are lightly browned. You should also add some salt at this point.
- Add the ketchup, garlic, thyme and bay leaf and de-glaze the pan with the beef broth or water. Add everything to the pan with the ribs and cook covered in a 300 F oven for 1-1/2 hours until the ribs begin to soften.
- At this point you can add about a pound each of cubed carrots, potatoes and any other root vegetable that you have.
- Stir to coat the vegetables and cook for another hour until the vegetables are fork tender. Check the sauce and add more salt if necessary and be sure to stir the dish twice more while cooking.
Braised Short Ribs
Braised Beef Short Ribs - 2
More of my mother's recipes
- My Mother's Cooking - Spaghetti with Meatballs
My mother made her spaghetti using ground beef and her home canned tomatoes. Later,when she stopped canning, she began using tomato sauce or paste. I take it one step farther and start with inexpensive commercial spaghetti sauce and I prefer making m
- My Mother's Cooking - Chicken Stew with Mushrooms, P...
Sometimes, when my mother cooked chicken, she would add her home canned tomatoes and peppers from the garden to make a tasty stew that could be served with rice, noodles or potatoes. We only grew green bell peppers in our garden, but now I like to us
- My Mother's Cooking - Baked Ham and Scalloped Potato...
Around the holidays, my mother would bake a half a ham and she frequently served it with scalloped potatoes. Here are the easy, tempting recipes. Both can be cooked in the same oven if you have room. Remember to save the bone and ham remnants to make
- My Mother's Cooking - Tuna Noodle Casserole
My mother's tuna noodle casserole recipe is both easy to make and delicious. Mushrooms, tuna, cream-style corn and shell noodles all in a tasty casserole with a parmesan cheese crust on top will make your mouth water. This one-dish meal is also inexp
- My Mother's Cooking - Baked Beans and Pork Chops
One of my fondest memories is visiting my aunt Anna and smelling the baked beans that simmered all day while our parents sat around and talked. This is my mother's recipe for homemade baked beans which is similar. If you add some pork chops while coo
- My Mother's Cooking - Potato Pancakes
When my mother made potato pancakes, they were often served as our evening meal. This was particularly true back when Catholics didn't eat meat on Fridays. I would grate the potatoes and my mother would keep frying them until everyone had enough. We
- My Mother's Cooking - Homemade Egg Noodles and Dumpl...
My mother hardly ever made homemade egg noodles except for two occasions - when she made chicken soup and when she made beet soup. My mother didn't follow any written recipe but I have tried to quantify how my mother made her soup noodles. I have als
- My Mother's Cooking - Potato Dumplings with Bacon an...
How to make my mother's homemade potato dumplings with bacon and onions (we just called them kluski). You literaly can't stop eating them. Grated potatoes are mixed with flour and a little salt and dropped with a spoon into boiling water. Then they a
- My Mother's Cooking - Pierogi Filled With Cottage Ch...
There are many ingredients that you can use as filling for home made pierogi. Mashed potatoes with cheese or onions is frequently used. Other fillings include sauerkraut, mushrooms, fried cabbage or even meat and fruit. My mother always used a mixtur
- My Mother's Cooking - Pasta Salad with Salmon
Another of my mother's meatless meals consisted of shell noodles or elbow macaroni with canned salmon and green peas bound together with mayonnaise or salad dressing. To add even more color and complexity, you can add cherry tomatoes and sliced black
More by this Author
Around the holidays, my mother would bake a half a ham and she frequently served it with scalloped potatoes. Here are the easy, tempting recipes. Both can be cooked in the same oven if you have room. Remember to save...
There are many ingredients that you can use as filling for home made pierogi. Mashed potatoes with cheese or onions is frequently used. Other fillings include sauerkraut, mushrooms, fried cabbage or even meat and fruit....
In Chinese, lo means "toss" and mein means "noodles". This Cantonese recipe for lo-mein noodles includes matchstick strips of chicken breast, fresh bean sprouts, and Chinese mushrooms in a tasty sauce. It is frequently...