Baked Short Ribs Mount Vernon
Tender baked short ribs infused with rich flavors of onions, brown sugar, vinegar, and spices, paired with carrots for a hearty, satisfying meal perfect for family dinners.
Ingredients
Instructions
- Combine flour, salt, and pepper.
- Roll the short ribs in the flour mixture.
- Brown the ribs on all sides in butter in a skillet.
- Reduce heat and add chopped onions; cook until tender but not brown.
- In a bowl, combine brown sugar, vinegar, dry mustard, catsup, beer, and beef bouillon.
- Place the ribs and other ingredients into a 2-quart casserole dish.
- Bake in a 350°F oven for 1 1/2 hours.
- Add carrots to the casserole and bake for an additional hour.
Tips & Substitutions
For a richer flavor, consider marinating the short ribs overnight in the flour mixture combined with a bit of the beer. If you don't have beef bouillon, beef stock can be a great substitute. Adjust the seasonings to your taste, and feel free to add other vegetables like potatoes or parsnips for variety. This recipe pairs beautifully with Fancy Meatloaf for a comforting meal.
Serving Suggestions
Serve the baked short ribs hot, garnished with fresh parsley if desired. They pair wonderfully with creamy mashed potatoes or buttery noodles to soak up the flavorful sauce. A side of roasted Brussels sprouts or a simple green salad can add freshness to the meal. For a complete experience, consider serving with crusty bread to mop up the sauce.
Storage & Reheating
Store any leftover baked short ribs in an airtight container in the refrigerator for up to 3 days. To reheat, place the ribs and sauce in a baking dish, cover with foil, and warm in a 350°F oven until heated through. You can also reheat on the stovetop over low heat, adding a splash of water or broth to keep it moist.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Short Ribs Mount Vernon contains roughly 587 calories, with 4g protein, 29g carbohydrates, and 42g fat. Note that it is relatively high in sodium, at 1581mg per serving (69% 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 instead of short ribs?
Yes, you can substitute with chuck roast or beef brisket, but the cooking time may vary. Ensure that the meat is well-marbled for tenderness and flavor. Adjust the baking time accordingly, as leaner cuts may require less time to cook.
Is there a way to make this recipe in a slow cooker?
Absolutely! After browning the ribs, transfer them to a slow cooker along with the onion and sauce mixture. Cook on low for 8 hours or on high for about 4 hours. This method will yield tender, fall-off-the-bone ribs with minimal effort.
What type of beer works best for this recipe?
A stout or porter works best, as their rich flavors complement the beef beautifully. However, a lager or brown ale can also work if you prefer a lighter taste. Avoid overly hoppy beers, as they may overpower the dish.
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).