Slow-Roasted Beef Short Ribs

    Slow-Roasted Beef Short Ribs

    (14)
    6saves
    2hr15min


    18 people made this

    About this recipe: A yummy way of preparing ribs. They are baked with bacon in a well-seasoned beef stock. Enjoy with rice, potatoes or pasta.

    Ingredients
    Serves: 4 

    • 15g butter
    • 3 rashers streaky bacon, chopped
    • 900g beef short ribs, cut into 5cm pieces
    • 1 1/2 teaspoons salt
    • 1/8 teaspoon ground black pepper
    • 250ml beef stock
    • 2 tablespoons fresh lemon juice
    • 4 tablespoons red wine
    • 1/8 teaspoon dried oregano, crushed

    Method
    Prep:15min  ›  Cook:2hr  ›  Ready in:2hr15min 

    1. Preheat oven to 180 C / Gas 4.
    2. 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.
    3. Transfer ribs and bacon to a 2 litre baking dish. Season with salt and pepper. Pour in the beef stock, lemon juice and red wine. Sprinkle in oregano. Mix well and cover the dish.
    4. 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.
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    Reviews & ratings
    Average global rating:
    (14)

    Reviews in English (14)

    by
    21

    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.  -  02 Aug 2004  (Review from Allrecipes US | Canada)

    by
    15

    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)  -  29 Dec 2007  (Review from Allrecipes US | Canada)

    by
    12

    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!!  -  09 Sep 2004  (Review from Allrecipes US | Canada)

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