Beef Short Ribs
1
on Apr 27, 2016, Updated Mar 13, 2025
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Guess what amigos? I have teamed up with Lawry’s and will be creating twists on traditional recipes, as well as developing quick and easy recipes. Also, stay tuned for some fun new videos! I look forward to sharing them with you.
The first recipe I’d like to share are beef short ribs surrounded with potatoes, carrots, and onions just like my grandma used to make.
My grandma used to make beef short ribs sprinkled with basic seasonings and cook them low and slow in an electric skillet on Sundays. After Sunday mass all my aunts, uncles, and cousins would stop by for lunch.
She would feed everyone who visited and somehow the food never ran out. Like the miracle of the five loaves and two fishes, how she fed so many visitors still remains a mystery.
Her warm, inviting home with friends and relatives in place at her kitchen table is a vision that lives fondly in my memory.
I gave these ribs a moderate sprinkling of the Lawry’s seasoned salt and garlic salt and baked them for a little over two hours. My house smelled amazing and the seasoning let the full flavor of the beef ribs shine.
This recipe is also featured on The Guide. Find this recipe and many more flavorful recipes, tips, and tricks for the multitasking masters of the house.
A special thanks to Lawry’s for sponsoring this blog post. Opinions are my own.
Beef Short Ribs
Ingredients
- 4 pounds beef short ribs
- 2 tablespoons olive oil
- 8 ounces beer
- 3 russet potatoes quartered
- 2 carrots, peeled and quartered
- 1 tablespoon Lawry’s seasoned salt
- 1 tablespoon Lawry’s garlic salt
- 1 tablespoon ground pepper
- 2 bay leaves
- ½ onion, sliced
Instructions
- Preheat oven to 350 degrees F.
- Arrange all the ribs in a roasting pan, casserole dish, or Dutch oven.
- Pour olive oil and beer over the ribs.
- Surround the ribs with potatoes and carrots.
- Sprinkle seasoned salt, garlic salt, and pepper over the meat. Place the bay leaves on the meat. Place the onion slices on the meat.
- Cover roasting pan or casserole dish with aluminum foil or oven-safe lid and bake for 2 to 2½ hours.
- Remove the foil or lid and turn the meat over.
- Replace the foil or lid and bake for an additional 15 to 20 minutes. The ribs are done when you grab one of the rib bones and try prying it off the meat and it is loose and spins with little or no resistance. Remove the bay leaves before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I make ahort ribs the same way but I brown them on top of stove then put in crok pot with red chili powder, & sometimes chopped green chilis, so tender you do not need a knief