Short Ribs
Tender boneless short ribs are slow-cooked in a flavorful tomato-based sauce with molasses, vinegar, and smoky notes, resulting in rich, melt-in-your-mouth meat. Perfect for hearty family dinners or special occasions, this dish offers a savory, slightly sweet, and smoky flavor profile that appeals to meat lovers.
Ingredients
Instructions
- Sprinkle salt and pepper on all sides of the short ribs and place them into a Dutch oven or a 3-quart covered casserole dish.
- In a small saucepan, combine the tomato sauce, molasses, vinegar, liquid smoke, and minced onion; bring to a boil and simmer for 5 minutes.
- Pour the sauce over the short ribs, cover, and bake in a 275°F (135°C) oven for 3 to 4 hours, or until very tender.
- Just before serving, spoon off any excess fat.
- If preparing ahead, refrigerate and lift off the solidified fat before reheating.
Tips & Substitutions
For maximum flavor, let the short ribs marinate in the seasoning for a few hours or overnight. If you don't have liquid smoke, a touch of smoked paprika can add a similar depth. Consider using beef broth instead of some tomato sauce for a richer base. Adjust the molasses to your taste; you can substitute with brown sugar if needed.
Serving Suggestions
Serve the short ribs over creamy mashed potatoes or polenta for a comforting meal. Pair them with Auntie'S Green Bean Salad for a refreshing contrast. A robust red wine would complement the dish beautifully. For a heartier spread, consider adding crusty bread to soak up the delicious sauce.
Storage & Reheating
Leftover short ribs can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm them in a saucepan over low heat or in the oven covered with foil to prevent drying out. If desired, add a splash of beef broth to keep them moist.
Nutrition & Diet Analysis (per serving)
Each serving of Short Ribs contains roughly 95 calories, with 0g protein, 23g carbohydrates, and 1g fat. Note that it is relatively high in sodium, at 897mg per serving (39% 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 bone-in short ribs instead of boneless?
Yes, you can use bone-in short ribs. Just be aware that they may take a bit longer to cook and can have a slightly different flavor profile due to the bones. Make sure to check for tenderness before serving.
Is it possible to cook this recipe in a slow cooker?
Absolutely! To adapt this recipe for a slow cooker, follow the same seasoning and sauce steps, then place the short ribs in the slow cooker, cover, and cook on low for 6-8 hours or until very tender. This method allows the flavors to meld beautifully.
Can I freeze the cooked short ribs?
Yes, cooked short ribs freeze well. Allow them to cool completely, then place them in a freezer-safe container or bag. They can be stored for up to 3 months. Thaw in the refrigerator overnight before reheating.
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).