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Short ribs

Updated: Nov 20, 2020

This is probably my favorite not-chocolate related recipe, because it is SO easy and SO good. Prep time is under 5 mins. Cooking time is 3 hours. Worth the wait!


3 lbs boneless shorts ribs or 4.5 lbs bone in

1 shallot, chopped (dried is fine)

2 tbsps Worcestershire sauce

2 cups bone broth or chicken stock

1 tsp ground cloves

1 tbsp rosemary (dried works just fine)

Salt and pepper

Preheat oven to 425.

Place ribs in an oven safe baking dish. I use disposable tin pans.

In this order: sprinkle the shallot over the ribs, followed by the cloves, rosemary - then the bone broth, then the Worcetershire sauce, then the salt and pepper. The ribs will NOT be covered by the broth.

Cover the pan securely with tin foil.

Bake at 425 for 1 hour and then 400 for 3 or 4 more hours - or until meat falls apart with a fork, and sauce is thickened and almost like treacle. The ribs will be blackish.

This is just as good reheated the next day.

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