Braised Short Ribs

shortribs07012013While having lunch with a girlfriend, I decided to bring my husband a sandwich from the restaurant. Captain Rick had been working on the boat all day and I was certain that a sandwich would bring a smile to his face. My husband is a man’s man,a charter boat Captain who does not eat sprouts and only eats sushi to please me. Short ribs was a sandwich on the menu so I thought I would give it a try.

It was love at first bite. I have NEVER cooked short ribs. I did not even know what part of the beef it is. So, in an effort to duplicate the sandwich recipe, my trial began. And a trial it was. The butcher said she had never had it but thought it best to cook it like a steak. The internet provided some help but the spice combinations were not to my husband’s liking. So, after many failed attempts at short ribs, this is one recipe, actually, the only short rib recipe that he I nailed it. ( Or in other words, he liked it.)

Braised Short Ribs


  • 2lb beef short ribs (enough to feed a hungry guy)
  • 1 teaspoon kosher salt
  • 1 teaspoon white pepper
  • 1/4 cup lite sodium soy sauce
  • 1/4 cup brown sugar
  • 1 bottle beer (12 ounce)
  • 1 tablespoon minced garlic
  • 2 tablespoons all purpose flour
  • 3 russet potatoes (about 3 cups)
  • 2 cans carrots (about 3 cups)
  • 2 cups mushroom (sliced 1/4 inch)
  • 1 box frozen peas, thawed
  • 2 tablespoons olive oil


Preheat oven to 350 degrees Fahrenheit.
Salt and pepper the short ribs on all sides and set aside.
In a cast iron skillet, large enough to hold the ingredients, turn the heat to medium high. Add the olive oil and let the oil heat for 1-2 minutes. Add the short ribs to the oil and sear on all sides until crispy brown.
Turn the heat to simmer and remove the short ribs to a plate. Add the beer, brown sugar and soy sauce to the saucepan and scrape the ingredients that have stuck to the bottom of the saucepan.
Add the garlic and flour and whisk until smooth. Return the short ribs to the saucepan and cover with aluminum foil. Transfer the saucepan to the oven and cook for 2 hours. Do not peek as this will allow the steam to escape which is what is keeping the short ribs moist. Be patient. :-)
After 2 hours, remove the short ribs from the oven. CAREFULLY, remove the aluminum foil from the saucepan and stir the sauce. Add the potatoes and carrots. Replace the aluminum foil to the saucepan and return the saucepan to the oven. Cook for 50 minutes. Add the peas and the mushroom and cook for an additional 10 minutes or until the mushrooms are tender and the peas are heated through. Enjoy.

I hope you enjoy this recipe. Please provide some feedback and tell me if you added anything to it to enhance it.

The best, always,


About Margaret


  1. sounds delish. we went on short ribs kick for a bit and ended up using one of b. Flay’s recipes I think, but this one you have sounds richer. and your web/blog is looking very good!

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