Beef Short Ribs With Onions And Prunes
Tender beef short ribs simmered with onions and prunes create a rich, savory dish with sweet and savory flavors, perfect for hearty meals and special occasions.
Ingredients
Instructions
- In a Dutch oven or deep iron skillet, heat cooking oil and brown the short ribs.
- Remove the short ribs and drain excess oil from the skillet.
- Pour off excess oil from the skillet.
- Place the browned short ribs back into the skillet.
- Add water to cover the ribs and season with salt and pepper; cover and bring to a simmer.
- Cook until the short ribs are fork-tender, approximately 1 to 1.5 hours.
- Add quartered onions and pitted prunes. Continue cooking until the prunes are soft, about 15 minutes.
- If needed, thicken the sauce with cornstarch or flour paste.
- Serve the beef short ribs over rice.
Tips & Substitutions
For added depth of flavor, consider marinating the short ribs in red wine and garlic overnight. If you prefer a slightly sweeter taste, substitute the prunes with dried apricots. Make sure to sear the ribs until deeply browned to enhance the overall taste of the dish. For a thicker sauce, cornstarch works well; just mix it with a bit of water before adding it to the pot.
Serving Suggestions
Serve the beef short ribs over a bed of fluffy rice or creamy mashed potatoes for a hearty meal. This dish pairs wonderfully with a simple side salad or steamed vegetables to balance the richness. For a delightful finish, consider serving with a slice of 3 Story Apple Pie for dessert.
Storage & Reheating
Store leftover beef short ribs in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm them on the stove over low heat, adding a splash of water or broth to maintain moisture. Alternatively, you can reheat them in the microwave, covered, in short intervals to avoid overcooking.
Nutrition & Diet Analysis (per serving)
Each serving of Beef Short Ribs With Onions And Prunes contains roughly 30 calories, with 0g protein, 3g carbohydrates, and 2g fat. Note that it is relatively high in sodium, at 497mg per serving (22% 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 slow cooker for this recipe?
Absolutely! If using a slow cooker, brown the short ribs first, then transfer them to the slow cooker with the onions, prunes, and seasonings. Cook on low for 6-8 hours or on high for 3-4 hours until tender.
What can I substitute for prunes?
If you don't have prunes on hand, you can use dried apricots or figs as a substitute. They will provide a similar sweetness and texture, enhancing the dish's overall flavor.
Is there a way to make this dish more spicy?
For a spicier kick, you can add a pinch of red pepper flakes or some chopped fresh chili peppers when you add the onions and prunes. This will give the dish a nice heat without overpowering the other flavors.
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).