Several years ago, I received a recipe from a great friend who had received it from her mother. Very simple and delicious. Good in the summer and even great on a chilly night in the winter. It may also be prepared in a slow cooker. After that, all you have to do to prepare them for serving when you get home from work is to grill or broil them to brown them. Serve with egg noodles, potato salad, or mashed potatoes.
| Prep Time: | 10 mins |
| Cook Time: | 2 hrs 10 mins |
| Additional Time: | 8 hrs |
| Total Time: | 10 hrs 20 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 3 pounds bone-in beef short ribs
- 2 onions, finely chopped
- 1 cup tomato sauce
- 1 cup water
- ¼ cup cider vinegar
- 3 tablespoons white sugar, or more to taste
- 2 tablespoons chopped fresh parsley
- 1 tablespoon prepared horseradish
- 1 tablespoon prepared mustard
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Place beef ribs in a large resealable plastic bag. Add onions, tomato sauce, water, vinegar, sugar, parsley, horseradish, mustard, salt, and black pepper. Squeeze excess air out of bag and seal. Marinate in refrigerator overnight or up to 24 hours, turning bag several times.
- Transfer beef and marinade to a large pot and bring to a boil. Reduce heat to medium-low, cover, and simmer until beef is tender and falling off the bones, about 2 hours. Remove beef from liquid with a slotted spoon.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Arrange beef on preheated grill and cook until browned on all sides, about 10 minutes.
- If cooking in a slow cooker, cook for 7 to 8 hrs on Low.
- If gravy is desired, skim fat from cooking liquid, pour in small pan (keeping onions in sauce), and thicken with flour.
Nutrition Facts
| Calories | 782 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 140 mg |
| Dietary Fiber | 2 g |
| Protein | 34 g |
| Saturated Fat | 27 g |
| Sodium | 1038 mg |
| Sugars | 15 g |
| Fat | 63 g |
| Unsaturated Fat | 0 g |
Reviews
I followed the recipe as stated, except I only used half of the sugar. I did turn in the crockpot for 8 hours on low.,They were so tender, I used a little flour to thicken the gravy. I made mashed potatoes to go with the ribs. I will definitely make there again.
I’m presently cooking this for the first time. I was looking for zero or low sugar content and this fit the bill. I have made certain modifications to the recipe and steps. 1) I added garlic, substituted dried parsley for the fresh, and added dried chives. 2) I sautéed/browned the meat (boneless short ribs) before hand (no time to marinade) and then sautéed the onions in the same oil after setting the ribs aside. Otherwise, onions become rubbery and unpleasant to chew. 3) I set the four large ribs on top of the onions, and then I poured the sauce over the meat. it quickly came to a boil since I sautéed the onions on med-high heat and I covered it and turned it down to #3 on my burner setting. Because I had no time to marinade, I will cook four 3 hours rather than two, checking the liquid content every hour. It smells wonderful and I’m so pleased to have found a BBQ sauce recipe so low in sugar, because I cannot have sugar in my diet as it is a trigger. I also like that it uses tomato sauce rather than ketchup, which is also quite high in sugar. I cannot wait to eat these short ribs.
Excellent. One of the best short rib recipes. Will make often.
Constantly looking for a short rib recipe this nailed it the only difference I did after I took the ribs out was add flour to thicken the marinade and poured it over the ribs couldn’t let it go to waste it was too good it is now going in our family recipe book as Jan?e’s famous short ribs
I did a moose brisket with this. I let it marinate overnight, tossed it in the oven on low for 6 hours with a quarter cup of lard (yes your brain NEEDS cholesterol!) and then it got finished in the Bradley for 3 or for hours with apple wood smoke. we used the gravy on MASH and we froze the rest of the gravy to use later. I just cut a moose roast into 1 inch steaks with the marinade as it had been mislabeled as jerky when we were butchering so I will freeze the gravy and I will finish off the steaks on a wood fire and salad with peaches and cream for dessert. I love food….
Delicious , will make again
I didn’t have time to marinate, so just subbed organic fire-roasted tomatoes for the tomato sauce, decreased the sugar due to dietary restriction. Threw everything into a pot, brought to a boil, then simmered for 2 hours. Didn’t put them on the grill–served straight from the pot. Really tasty.
MOUTH WATERING GOODNESS: I made Jane’s Short Ribs exactly as directed (except I broiled the meat at the end for 10 mins instead of using the grill) and all I can say is WOW! These are the best tasting short ribs I have ever had and the recipe is easy to follow, easy make and even easier to eat. I served this wonderful meal with a nice tossed salad, homemade Au Gratin Potates, homeade buttermilk biscuits and homemade blueberry cheesecake. EVERYONE at the table couldn’t stop raving about how delicious the dinner was. So, if you are looking for fall off the bone deliciousness, do not hesitate, to make these ribs. Definitley a new favorite at our house. JOSH
These are PHENOMENAL!!! We hosted family for dinner and I can ‘t count the number of times everyone, even finicky eaters, commented on how great these were. The best part? They’re not at all labor intensive. I prepared the marinade and placed the ribs and marinade in the crock pot in the frig overnight. Then, in the morning, I simply turned on the crock pot and went to work. When we were ready to eat, Mr. LTH grilled for few moments to impart some grill marks/smoky flavor. We don’t keep horseradish on hand, so I simply left that out. I couldn’t find any beef ribs, so we used a mixture of pork spare ribs and boneless pork ribs. While both were delicious, we all preferred the bone in ribs to the boneless ribs. This WILL be a get together staple at the LTH house…nothing beats easy prep ahead of time, letting the slow cooker do the work, and very minimal work at service. THANK YOU so much for this recipe, Cook’N’Gma!!!!