Deviled Short Ribs
Deviled Short Ribs feature tender, flavorful beef ribs simmered in a tangy, savory sauce with a hint of sweetness and spice, perfect for hearty, comforting meals.
Ingredients
Instructions
- Brown the short ribs on all sides in a skillet or oven-proof pan.
- Pour off excess fat from the browned ribs.
- Combine all ingredients except the onion and pour over the browned ribs.
- Place sliced onion on top of the ribs.
- Cook slowly for 1 1/2 hours or until the ribs are fork-tender.
- Skim off fat before serving.
- If desired, thicken the sauce with flour before serving.
Tips & Substitutions
To enhance the flavor of the short ribs, consider marinating them overnight in the sauce mixture. If you don’t have dry mustard, you can substitute with Dijon mustard. For a spicier kick, add a pinch of cayenne pepper. If you prefer a thicker sauce, mix a tablespoon of cornstarch with water before adding it to the sauce towards the end of cooking.
Serving Suggestions
Serve the deviled short ribs over creamy mashed potatoes or polenta to soak up the delicious sauce. A side of roasted vegetables or a fresh green salad complements this dish well. For a festive touch, consider serving this at your Christmas Eve Barbecue, where it will surely impress your guests.
Storage & Reheating
Leftover deviled short ribs can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the ribs in a baking dish, cover with foil, and heat in a 325°F (160°C) oven until warmed through. Alternatively, you can reheat them on the stovetop over low heat, adding a splash of water or broth to keep the sauce moist.
Nutrition & Diet Analysis (per serving)
Each serving of Deviled Short Ribs contains roughly 1146 calories, with 91g protein, 80g carbohydrates, and 53g fat. It is an excellent source of protein (182% of the Daily Value), iron (134% of the Daily Value), and potassium (38% of the Daily Value), and a good source of vitamin C and vitamin A. Note that it is relatively high in sodium, at 834mg per serving (36% 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 beef chuck or brisket, but cooking times may vary. Ensure the meat is well-marbled for tenderness and flavor. Adjust the cooking time to achieve fork-tender results, typically requiring a bit longer for larger cuts.
Can I make this recipe in a slow cooker?
Absolutely! After browning the short ribs, transfer them to a slow cooker along with the sauce ingredients. Cook on low for 6-8 hours or on high for 4-5 hours until fork-tender. This method allows the flavors to meld beautifully.
What can I use instead of dry red wine?
If you prefer not to use wine, you can substitute with beef broth for a non-alcoholic version. Alternatively, a mixture of grape juice and vinegar can mimic the acidity and sweetness of red wine, providing depth to the sauce.
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).