Ambassador Hotel Beef Short Ribs
Tender beef short ribs braised with carrots, celery, and aromatic herbs, simmered in rich gravy and red wine for a hearty, flavorful meal perfect for special occasions.
Ingredients
Instructions
- Sprinkle each short rib with salt, pepper, and rosemary to taste. Place in a baking pan with diced celery and carrots.
- Bake at 350°F (175°C) for 1 hour.
- Add red wine and brown gravy to the pan.
- Cover with foil and bake for an additional 1 1/2 hours or until the meat is tender when pierced with a fork.
Tips & Substitutions
For extra flavor, marinate the short ribs overnight with salt, pepper, and rosemary. If you don't have red wine, you can substitute with beef broth or grape juice for a non-alcoholic option. Consider adding diced onions or garlic to enhance the flavor profile. If using fresh rosemary, one sprig per rib should be sufficient.
Serving Suggestions
Serve the beef short ribs over creamy mashed potatoes or polenta to soak up the delicious gravy. A side of roasted vegetables or a fresh garden salad pairs nicely as well. For a comforting meal, consider serving with Stewed Tomatoes (Mom'S) or your favorite bread to mop up the sauce.
Storage & Reheating
After the dish has cooled, store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the ribs in a covered dish in the oven at 325°F (160°C) for about 20-30 minutes until warmed through. Alternatively, you can microwave them for quick reheating, but be careful not to overcook.
Nutrition & Diet Analysis (per serving)
Each serving of Ambassador Hotel Beef Short Ribs contains roughly 88 calories, with 2g protein, 14g carbohydrates, and 3g fat. It is a good source of iron (10% of the Daily Value). Note that it is relatively high in sodium, at 1467mg per serving (64% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of beef for this recipe?
Yes, you can substitute beef chuck roast or brisket if short ribs are not available. Adjust the cooking time as necessary, as different cuts may require longer or shorter cooking times to reach tenderness.
Is it necessary to cover the ribs with foil while baking?
Covering the ribs with foil helps to retain moisture and steam the meat, making it more tender. If you prefer a crispy exterior, you can uncover them for the last 30 minutes of cooking.
Can I make this recipe ahead of time?
Absolutely! You can prepare the short ribs up to a day in advance. Just allow them to cool completely before refrigerating. Reheat gently before serving to maintain the texture and flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).