Tangy Short Ribs
Tangy short ribs feature tender beef coated in a flavorful lemon-mustard dill sauce, perfect for hearty dinners and pairs well with egg noodles for a comforting meal.
Ingredients
Instructions
- In a large skillet, heat margarine.
- Roll beef ribs in flour to coat.
- Brown all sides of the ribs in the skillet.
- Remove the ribs and place them in a baking pan.
- Keep the drippings in the skillet.
- Bake the ribs at 350°F for about 1 hour or until tender.
- About 15 minutes before the meat is done, add 4 tablespoons of flour, salt, and pepper to the remaining drippings in the skillet.
- Stir to blend the mixture.
- Add beef broth and cook over medium heat until thickened, about 3 to 5 minutes.
- Stir in lemon juice, prepared mustard, and dried dill weed.
- Bring the sauce back to a boil.
- Remove excess fats from the baking pan and add the sauce to the ribs.
- Keep the ribs hot and serve with egg noodles.
Tips & Substitutions
For a richer flavor, consider using butter instead of margarine. If you want to add more depth, you can include a splash of red wine to the drippings before thickening the sauce. For a gluten-free option, substitute the flour with a gluten-free flour blend. Don't skip browning the ribs as it adds a delicious layer of flavor. Pair this dish with egg noodles for a classic touch.
Serving Suggestions
These tangy short ribs are excellent served over a bed of egg noodles or creamy mashed potatoes. For a complete meal, pair with a side of sautéed green beans or a crisp salad. The rich sauce complements the dish beautifully, making it perfect for a cozy dinner. Explore more American recipes for additional inspiration alongside this dish.
Storage & Reheating
Store any leftover tangy short ribs in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a baking dish covered with aluminum foil and warm in a preheated oven at 350°F for about 20-30 minutes, or until heated through. You can also reheat them gently on the stovetop over low heat, adding a splash of broth if necessary.
Nutrition & Diet Analysis (per serving)
Each serving of Tangy Short Ribs contains roughly 58 calories, with 2g protein, 1g carbohydrates, and 5g fat. It is a good source of vitamin C (11% 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 use other cuts such as chuck roast or flank steak, but cooking times may vary. Short ribs are preferred for their rich flavor and tenderness, so if using a different cut, ensure it's well-marbled for the best results.
How can I make this dish spicier?
To add some heat, consider incorporating a pinch of cayenne pepper or a few dashes of hot sauce into the sauce mixture. You can also serve with a spicy side dish or a sprinkle of red pepper flakes on top before serving.
Can this recipe be made in a slow cooker?
Absolutely! After browning the ribs, transfer them to a slow cooker. Prepare the sauce as directed and pour it over the ribs. Cook on low for 6-8 hours or until the meat is tender. This method will infuse even more flavor into 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).