This simple recipe goes well with steamed broccoli and rice that is made with some of the pan juices.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 30 mins |
| Additional Time: | 15 mins |
| Total Time: | 2 hrs |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon butter
- 3 slices bacon, chopped
- 2 pounds beef short ribs, cut into 2 inch pieces
- 1 ½ teaspoons salt
- ⅛ teaspoon ground black pepper
- 1 cup beef broth
- 2 tablespoons fresh lemon juice
- ¼ cup red wine
- ⅛ teaspoon dried oregano, crushed
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- In a large heavy saucepan over medium heat, melt the butter and brown the bacon and beef short ribs, stirring constantly for about 10 minutes.
- Transfer ribs and bacon to a 2 quart baking dish. Season with salt and pepper. Pour in the beef broth, lemon juice and red wine. Sprinkle in oregano. Mix well and cover the dish.
- Bake in the preheated oven 1 1/2 to 2 hours, until the meat may be easily separated from the bone. Spoon off excess fat before serving.
Nutrition Facts
| Calories | 607 kcal |
| Carbohydrate | 1 g |
| Cholesterol | 115 mg |
| Dietary Fiber | 0 g |
| Protein | 25 g |
| Saturated Fat | 23 g |
| Sodium | 1315 mg |
| Sugars | 0 g |
| Fat | 54 g |
| Unsaturated Fat | 0 g |
Reviews
I added red peppers and potatoes for a complete meal. It turned our really good.
this turned out great! I’ve struggled to find a good recipe for short ribs and this was perfect! I didn’t use red wine only because I didn’t have any on hand but otherwise I followed the recipe. My husband loved it so this one will be going in my recipe box!
I had never made short ribs before, so I was a little unsure about taking this one on. To me, the flavors were fine- that wasn’t the issue. I just don’t think the short rib was the right cut of meat. I followed the recipe exactly, and it came out dry and chewy. I actually love beef fat (I’m weird- I know), but even the fat came out almost inedible.
This is one of my favorite dishes, with the changes noted. First, you need to use short ribs. they are one of the most flavorful cuts of meat period and the point of this dish is to slow cook them so they are very tender and cut with a fork. delicious. 2nd, double the wine/lemon/beef broth so that you have a lot of liquid to simmer the meat in. Use a tall narrow pan to cook it if available. in order to make the sauce thicker (which i believe it needs), make a roux to thicken it. i like butter/flour (~1/8 cup butter, 1/4 cup flour). once the dish is completely finished cooking and ready to serve, add the roux until the sauce is a little less thick than gravy. Finally, i like to serve this dish over sushi rice, thou mashed potatoes certainly do make plenty of sense to me 🙂 It would work over egg noodles also. Enjoy. Everyone i know that has had it this way loves it.
Loved this recipe! Leftovers were even better because I could skim out the fat. The only thing I left out was the lemon juice because I didn’t have it and salt because I don’t use it. I thought the bacon had enough salty flavor. I did add a small onion with the bacon. I cooked the ribs for 1 hr 20 mins and they just fell off the bones! Will definitely make these again!!
Very easy & good
Wasn’t very tasty, had to add a lot of salt to get some flavor. Ended up also using a dab of BBQ sauce on my plate.
I just made these for the Allrecipes Allstar challenge and they were exceptional. Both my hubby and I gave them 5 stars. The meat was tender and juicy, the sauce delicious. I did make a couple of small changes. I thickened the sauce a little and I added onions at the beginning of the cooking time. Will definitely make these again. Thank you for posting the recipe.
excellent!
Very tender. Forgot the oregano but that did not make it bad, will remember it next time and make it better. Served it with garlic mashed red potatoes and the gravy it made was nice on them. Will use this recipe again.
Doubled the recipe – eliminated oregano. Ribs were very flavorful and tender. Cooking liquid became fatty and would have to be de-greased for use as a gravy, which I did not do (although I am sure it would be delicious)
Flavorful and easy!
I didn’t personally like this recipe. Beef ribs are extremely fatty, and the wine, beef broth and oregano didn’t lend that much flavor to the dish. You can’t even make gravy from the broth in the pan because of the fattiness of the ribs. The meat was, however, very tender but I had to get it away from the fat!!
Excellent. Also used stew meat which yielded tender flavorful dinner with little or no fat. Cooked potatoes in water and residue from browning meat and added them and carrots about one hour before baking done. Just great.