Melt In Your Mouth Short Ribs Recipe

Name: Melt In Your Mouth Short Ribs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 large bone-in short ribs; 2 teaspoons kosher salt; 1 teaspoon freshly ground black pepper; 1 tablespoon ancho chile powder; 2 tablespoons olive oil; 1 onion, sliced; 2 cups shredded carrots; 1 cup demi-glace, or 1 1/2 cups good beef stock; 1 12 ounce bottle of lager beer; 2 tablespoons tomato paste; 1 bay leaf; 1 teaspoon ground cumin; 1 teaspoon dried oregano, preferably Mexican; 1 teaspoon dried thyme

Servings: persons

6 large bone-in short ribs
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon ancho chile powder
2 tablespoons olive oil
1 onion, sliced
2 cups shredded carrots
1 cup demi-glace, or 1 1/2 cups good beef stock
1 12 ounce bottle of lager beer
2 tablespoons tomato paste
1 bay leaf
1 teaspoon ground cumin
1 teaspoon dried oregano, preferably Mexican
1 teaspoon dried thyme

1
Season the ribs with salt, pepper and ancho chile powder. You can cook them immediately, or let the ribs marinate up to 24 hours.
2
In a large, deep pan heat oil over medium high heat. Brown the ribs on all sides, in batches if needed. Remove the browned ribs from pan, and reserve.
3
Add the onion and carrots to pan, and saute about 3 minutes, until softened. Add the ribs back to the pan along with the remaining ingredients. Stir well to dissolve the tomato paste. Bring to a boil, then cover and reduce to a simmer.
4
Cook the ribs 1 hour, then turn over and continue to cook until the ribs are extremely tender and the meat is pulling away from the bone. This will take 30 - 60 minutes, depending on the size of the ribs.
5
Once the ribs are tender, remove them from the pan. Skim the fat off the top of the sauce with a spoon. In a blender or food processor, blend the gravy until smooth. Return the gravy to the pan, and adjust the seasoning as needed. If the gravy is too thick, add some water or stock to thin it to your desired consistency.
6
Return the ribs to the pan with the gravy. Serve immediately.

140

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 large bone-in short ribs, 2 teaspoons kosher salt, 1 teaspoon freshly ground black pepper, 1 tablespoon ancho chile powder, and more.

Yes, Melt In Your Mouth Short Ribs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Melt In Your Mouth Short Ribs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions