Lil's Beef Short Ribs

 
If you are fans of slow-cooked comfort food, you're going to love these Short Ribs which have almost Sauerbraten flavours. All of the classic sweet, tangy and richly spiced flavours combine with succulent beef short ribs that cook to melt-in-the-mouth perfection.  The resulting dish is hearty, flavourful and wonderfully comforting, making it a perfect choice for cool weather dining.
This is the kind of meal that rewards patience. The long, slow cooking transforms humble short ribs into something truly special, with rich flavours and melt-in-the-mouth tenderness. 
This is comfort food at its finest.
 
Back in the late 1970's when I was a very young Bride with two small children we lived in Calgary, Alberta for a while, and then later on near Edmonton in a small town called Stony Plain.  We were friends with a lovely couple names Bob and Lil. These people were the salt of the earth and so very kind to me.  I was thousands of miles away from my own family, with little or no support, with a husband who was often away and they kind of took me under their wing.  Lil was a bit of a diamond in the rough and a fantastic cook. She had raised a large family, and was a great mentor. All her girls were great cooks also. One even had her own restaurant.  Thankfully they were happy to share their recipes with me, which I laboriously copied out in my Big Blue Binder.  This recipe is one of theirs.You need to begin these the night before as the ribs need to be marinated in a mixture overnight. The next day you remove them from the marinade (Saving it) and then you brown the meat. You can then either simmer them on top of the stove, using the reserved marinade, covered tightly, or braise them in the oven, again tightly covered.  This time I braised them in the oven. Delicious ribs with a distinct Sauerbraten flavor.  The resultant gravy is really delicious and that meat just melts in your mouth. No short ribs? No problem, you can do a pot roast the same way. Always delicious.
 

⭐INGREDIENTS NEEDED⭐ 

There is nothing complicated here. If you are not able to find short ribs, you can do the same thing with stewing beef or steak, a pot roast, brisket, etc. All will work fine and come out delicious. Six pounds of meat sounds like a lot, but bear in mind that most of it is bone. This tastes very similar to a German Sauerbraten.

• 6 pounds beef short ribs
• 2 cups (480ml) tomato ketchup
• 2 cups (480ml) water
• 1/4 tsp ground allspice
• 2 TBS sugar
• 2 TBS prepared horseradish
• 2 broken bay leaves
• 2 TBS dry mustard powder
• 2 TBS red wine vinegar
• 2 TBS worcestershire sauce
• 1/2 tsp black pepper
• 1 tsp salt
• 4 onions, peeled and thinly sliced
• flour
• fat for browning

 
⭐NOTES ON INGREDIENTS⭐Beef Short RibsThe star of the show! Short ribs are beautifully marbled with fat and connective tissue, which melts during the long cooking process to create succulent, fork-tender meat. 
Tomato KetchupAn usual ingredient for a traditional sauerbraten inspired dish, but it provides sweetness, tanginess, and body to the sauce. It also helps to create a rich and glossy gravy.
WaterCombines with the ketchup and seasonings to create the braising liquid. Beef stock could be substituted for it for an even richer flavor if desired.
Ground Allspice A classic sauerbraten flavor. It's warm notes of clove, cinnamon and nutmeg help to tive the dish its distinctive flavor.SugarBalances the acidity from the vinegar and the tanginess of the ketchup, creating the sweet and sour profile that Sauerbraten is known for.
Prepared HorseradishAdds a gentle sharpness and depth. Don't worry, the flavor mellows considerably during the long cooking time.Bay LeavesContribute a subtle earthy flavor that complements the richness of the beef.
Dry Mustard PowderAdds a gentle warmth and complexity to the sauce without making it taste mustardy.Red Wine VinegarProvides the characteristic tang associated with Sauerbraten. The acidity also helps to tenderize the meat during cooking.
Worcestershire SauceA flavor powerhouse. It adds savoury umami notes and enhances the richness of the beef.OnionsAs they cook, the onions soften and melt into the sauce, adding sweetness and body to the finished gravy. 
⭐HOW TO MAKE LIL'S BEEF SHORT RIBS⭐These, although somewhat time consuming, are not difficult to make at all. 

1. Place the ribs into a bowl. Whisk together all of the ingredients, with the exception of the flour and fat. Pour over the ribs. Mix everything well together. (I usually do this in a large zip lock baggie and then place the baggie in a bowl to prevent accidents in the refrigerator.)
2. Cover tightly and then refrigerate overnight. (This is integral to the recipe.)
3. The next day take them out of the fridge. Remove the ribs from the marinade, reserving the marinade. (DO not throw the marinade away.)
4. Pat the ribs dry and coat in flour, shaking off any excess. (You don't want big clumps of flour.)
5. Heat some fat in a large flameproof casserole. Brown the ribs in the fat on all sides. (Take your time to get a nice color on them.)
6. Once you have browned them well, pour the reserved marinade over top. Bring to the boil, then cover and simmer over low heat for 1 1/2 hours to 2 hours, until tender. Delicious! (See notes for an alternate plan.) (I really prefer doing them in the oven myself.)

Notes

Alternately these can be baked, covered tightly, in a slow oven for several hours.  (about 325*F/160*C/gas mark 3)

 
⭐HINTS AND TIPS FOR SUCCESS⭐Don't skip the browningTaking the time to brown the short ribs well on all sided add a rich depth of flavor to the finished dish. Those caramelized bits are pure gold.Cook low and slowShort ribs need gentle, prolonged cooking to become meltingly tender. Resist the urge to rush the process.Taste before servingThe balance between sweet and sour is one of the hallmarks of this dish. Taste the gravy before serving and adjust as needed.Use a heavy-bottomed saucepanA Dutch oven or other heavy bottomed flame proof casserole dish distributes the heat evenly.
Make ahead if you canLike many braised dishes, this often tastes even better the next day after the flavours have had time to meld really well.Remove excess fatShort ribs can release quite a bit of fat during cooking. Skimming off any excess before serving will result in a cleaner-tasting sauce.Keep at a gentle simmer while cookingA rolling boil can make the meat tough. Low and steady is the key to success. 
⭐FREQUENTLY ASKED QUESTIONS⭐
 DO I NEED TO USE SHORTRIBS?Not at all. I can appreciate that they are not always available.  Feel free to use any other kind of braising beef in the place of the ribs.CAN THIS BE MADE AHEAD OF TIME?Yes, in fact the flavours deepen beautifully overnight, making this an excellent make-ahead dish.WHAT CAN I SERVE WITH THIS DISH?Mashed potatoes, baked or boiled potatoes, buttered noodles, spaetzle, red cabbage, or roasted root vegetables all pair beautifully with the rich gravy.CAN I FREEZE ANY LEFTOVERS?Absolutely. Cool completely, pack into an airtight freezer container, label and date. Freeze for up to three months, thawing in the refrigerator overnight before reheating. Reheat thoroughly in a low oven.CAN THIS BE MADE IN THE SLOW COOKER?Yes, brown the meat first, then transfer everything to the slow cooker and cook on low until the ribs are fork-tender. 

⭐A FEW MORE RECIPES USING BEEF FOR YOU TO ENJOY ⭐ Beef is not something we enjoy very often these days, what with the cost of it and all, but when we do, here are a few other ways we like to cook and eat it.BEEF STEW FOR TWO WITH BISQUICK DUMPLINGS - Stew and dumplings. Is there anything more comforting on the planet?  I think not. This is my favorite stew recipe, downsized for just two people. Tender and juicy pieces of melt-in-the-mouth beef with tender vegetables in a delicious gravy, topped with fluffy dumplings.  What could possibly be bad about this?CROCK POT MONGOLIAN BEEF - Sort of like a pot roast with Mongolian flavours, garlic, soy sauce, brown sugar, rice wine vinegar, ginger, red chili flakes,etc. cooked low and slow until the meat melts in the mouth, ready to shred into chunks and serve with your favorite sides. This really is delicious. 
Pin this delicious recipe to your Main Dish, or Beef recipe boards and remember toFOLLOW MEonPinterest,Facebook, or Instagram! That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
 Yield: 6 servingsAuthor: Marie RaynerPrintWith ImageWithout Image

Lil's Beef Short Ribs

Prep time: 10 HourCook time: 2 H & 20 MTotal time: 12 H & 20 M

I named these tasty ribs after the lovely woman who shared the recipe with me back in the 1970's. Tender and delicious, these melt in the mouth. They also freeze well.

Ingredients

• 6 pounds beef short ribs
• 2 cups (480ml) tomato ketchup
• 2 cups (480ml) water
• 1/4 tsp ground allspice
• 2 TBS sugar
• 2 TBS prepared horseradish
• 2 broken bay leaves
• 2 TBS dry mustard powder
• 2 TBS red wine vinegar
• 2 TBS worcestershire sauce
• 1/2 tsp black pepper
• 1 tsp salt
• 4 onions, peeled and thinly sliced
• flour
• fat for browning

Instructions

1. Place the ribs into a bowl. Whisk together all of the ingredients, with the exception of the flour and fat. Pour over the ribs. Mix everything well together.
2. Cover tightly and then refrigerate overnight.
3. The next day take them out of the fridge. Remove the ribs from the marinade, reserving the marinade.
4. Pat the ribs dry and coat in flour, shaking off any excess.
5. Heat some fat in a large flameproof casserole. Brown the ribs in the fat on all sides.
6. Once you have browned them well, pour the reserved marinade over top. Bring to the boil, then cover and simmer over low heat for 1 1/2 hours to 2 hours, until tender. Delicious! (See notes for an alternate plan.)

Notes

Alternately these can be baked, covered tightly, in a slow oven for several hours.  (about 325*F/160*C/gas mark 3)

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