Hearty Home-Style Short Ribs

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 06/8/21
Short Ribs
cislander/Getty Images
Prep: 15 mins
Cook: 4 hrs 40 mins
Total: 4 hrs 55 mins
Servings: 4 to 6 servings
Yield: 4 pounds ribs
Nutrition Facts (per serving)
1177 Calories
69g Fat
57g Carbs
87g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 1177
% Daily Value*
Total Fat 69g 89%
Saturated Fat 31g 153%
Cholesterol 302mg 101%
Sodium 943mg 41%
Total Carbohydrate 57g 21%
Dietary Fiber 10g 34%
Total Sugars 16g
Protein 87g
Vitamin C 14mg 70%
Calcium 123mg 9%
Iron 11mg 60%
Potassium 1682mg 36%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This short ribs dish is long simmered on the stove with vegetables and beans. It's a great-tasting, hearty one-pot meal that doesn't require a side dish. 

Ingredients

  • 1 1/2 cups water

  • 4 pounds beef short ribs

  • 3 medium red potatoes (about 1 pound), quartered

  • 2 medium onions, chopped

  • 4 medium carrots, cut into 1-inch chunks

  • 1/4 cup pearl barley

  • 2 (16-ounce) cans vegetarian style baked beans

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

Steps to Make It

  1. Gather the ingredients.

  2. In a large pot or Dutch oven, combine the water, short ribs, potatoes, onions, carrots, and barley over high heat; bring to a boil.

  3. Cover and reduce the heat to low; simmer for about 4 hours, or until the meat on the short ribs is very tender.

  4. Stir in the beans, salt, and pepper; cover and simmer for 40 minutes.

  5. Skim off the fat and serve immediately.