Short Ribs

Total Time:
2 hr 30 min
30 min
2 hr

3 to 4 servings

  • 3 pounds short ribs
  • House Seasoning, recipe follows
  • 2 tablespoons all-purpose flour
  • Oil
  • 2 cloves garlic, chopped, plus 2 more cloves chopped
  • Water
  • Beef Broth, plus more for roasting
  • Salt and freshly ground black pepper
  • 1 onion, sliced
  • White rice, for serving

Preheat oven to 350 degrees F.

Season ribs liberally, or to taste, with House Seasoning. Lightly dust with 2 tablespoons flour.

In a Dutch oven, place a small amount of oil. Add the 2 garlic cloves and cook until lightly browned. Add the ribs and brown on each side. Add half water and half beef broth to cover ribs. Bring to a boil. Remove the ribs from the Dutch oven and place in a casserole dish. Add the remaining garlic, salt and pepper, onions, and about 1 cup broth to the ribs. Roast ribs for 2 hours. Serve over buttered white rice.

House Seasoning:

1 cup salt

1/4 cup black pepper

1/4 cup garlic powder

Combine all ingredients in a bowl.

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Pairs Well With
Cabernet Sauvignon

Rich, intense red wine

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    215 Reviews
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    This was a delicious meal, but I made a few changes and would use less of the house seasoning. I used red wine vs. water in mine and next time I will add mushrooms while cooking.
    Just scrumptious !! I was leery of the cooking time being only 2 hours so I did cook mine at 325* for 4 hours but they were definitely fall off the bone tender. (I cooked both with bone and boneless ribs together. You could smell these cooking outside of my house and they smelled wonderful. After browning, I did not transfer them to casserole dish, I just cooked them in same pot (dutch oven Beware though that your pot will get pretty brown and takes a little elbow grease to get clean, but it is so TOTALLY worth it !!!!! I will make this recipe again and again. You have got to try it.
    My mother in law made this for my husband and me after having my son, and it could not have been a more perfect meal. I am making this tonight for the first time, and it is roasting right now. It smells awesome so far!! Serving with some asparagus risotto!!
    My whole house is smelling good right about now. It is not done as of yet,but I have high hopes for this dish since I found the meat on cleareance at grocery store and have never cooked this before. I did follow recipe to the T and didn't make the mistake that others have with the house seasoning. Will update once family has eaten the meal.
    Love this recipe. It's a little salty for my taste, so I just used a little extra water and not so much beef broth during the roasting portion the second time I made it. Goes great with mashed potatoes too.
    Good short ribs! Please do not use 1 cup of salt as in the house seasoning recipe. The house seasoning is given to be used on a number of things if you'd like. I'm sorry but I couldn't help but to laugh when I read that some people had dumped the whole cup of salt in the short ribs. No it doesn't say how much but you usually season to taste. Just a little common sense is good when cooking, you don't have to be an expert cook and I definitely am not an expert.
    I've tried this recipe twice now and it is a good, basic way to cook short ribs.
    This was excellent. Of course watching Paula's shows you know the House Seasoning if made with the amounts listed is to be used in several recipes. Made exactly like the recipe and served over buttered noodles. It was great and my husband thought it was delicious. I did put in a casserole dish with a lid and it was perfect. Timing was on spot. Left in the oven on low, when making the buttered noodles. Will make this again and again. Must say that I used the boiling liquid to make a thin gravy and boiled the noodles in beef broth with butter. Spooned the gravy over the noodles with the short ribs.
    I followed ths recipe to a T. They are delicious! I will be making them again and again.
    I loved these short ribs, they are the best. I served mine over creamed potatoes with roasted green beans. I know I will serve these again and again, it was simple and easy to make.
    Was very good.
    Delicious, simple, and super tender. A note about the amount of salt: The house seasoning is meant to be mixed and stored for future use. You're just supposed to use the mixture to taste in the recipe, it would be awful with a full cup of salt. Great, easy recipe!
    Receipe was easy to follow. I DID NOT USE 1 cup of salt and etc...I used it in moderations. And I didnt understand why transfer the meat to a casserole dish rather than leave it in the dutch oven and then put that in the oven to cook for 2 hours. I was expecting the meat to fall off the bone. I would try this receipe again. We ate white rice and lima bean and cornbread!
    I love short ribs and in looking for a new recipe, I choose Paula's. I was taken aback by the amount of salt, so cut that in half, rolled the beef in the mix still thinking it was far too much salt, proceeded with the recipe, tasted the meat when done and felt my veins closing down. What a horrible-tasting recipe. Completely inedible. I've never tasted something so salty in my life. Now I've washed off the meat and tried heating it in a mix of red wine and crushed tomatoes, but I think it's still far too salty. Never again, Paula.
    I LOVE this recipe! For those who have asked, I believe when the recipe was orginally posted, the instructions were to transfer the dutch oven right into the oven - no mention of using a casserole dish. In fact, the print out I have when I printed it out a couple years says just that! I was surprised to come back to look at this recipe again and see it now say to use a casserole dish.

    I have made this using a tomato based sauce and it was also wonderful.

    I think it's been fixed now but come on, do you really think it would be 1 cup of salt? lol


    Do not put them in the oven for 2 hours it will dry them out completely, 30mins to 45mins max and keep adding beef broth if it drys up, gross omissions.
    This was my first attempt at making short ribs, I was a little nervous until I read Paula's recipe, it is so easy, I followed it exactly and they turned out perfect. The House Seasoning is great to have on hand for other recipes...thanks Paula and thanks Food Network!!!!
    I love these short ribs!!!!!!! So tender they were falling of the bone. I use your house seasoning for so much of my cooking. THANKS!
    Paula this isone of the best recipes to date. I have been using this one for over a year and my family love it! I have also made some additions like a can of cream of mushroom. Yum yum.
    Dear Paula, I made this for my husband a few months ago and WOW did he ever love this reciepe!!He actually said you get on that computer right now and tell that paula Dean this was fabulaous haahaa now thats saying something!I had to order the short ribs because we live in a very small town,but it was worth it, very delious and very easy.
    Totally loved this. I want to see if I can convert this to a slow cooker dish......has anyone done this yet??? And I LLLOOOOVVVEEEE Paula Deen!
    Very delicious. I did add some liquid smoke.
    I fix these ribs, using Paula's recipe exactly, about once a month. It's wonderful. I bet Paula laughed her apron off when she read some people put a whole cup of salt on the ribs. Good grief people.
    EXCELLENT! I purchased my first cast iron dutch oven to use this recipe. So glad that I did. The flavor was excellent and the cast iron dutch oven does an excellent job with braising. My entire family loved the ribs, they were very tender and had lots of flavor. I did not use the House Seasoning, I used Morton's Season-All and garlic salt. I made rice as the recipe suggested but next time will make mashed potatoes. Definitely will make it again!
    I'm going to make this tonight, but I was just wondering why you have to transfer the meat to a casserole dish to bake instead of just cooking in the dutch oven used to brown the meat??
    Delicious!!! Have made this several times, the latest tonight. I skip the "boiling" step; brown the meat in my dutch oven, remove the meat and wipe out the too-browned garlic and excess oil and then return the meat to the dutch oven with additional garlic, etc. I cook the ribs an additional 15 minutes and serve with jasmine or basmati rice. Terrific comfort husband just eats it up!
    I first made this recipe back in Feb 2010 and the family now requsts it often. We butcher our own beef and never knew what to do with short ribs. Now its all we do with them. Thanks Paula's grandma for this recipe.
    It's tender and flavorful comfort food.
    The best ribs and so simple to make...Go for it....worth it
    they were the worst short ribs. i was so disappointed. dry and way too much salt and tough. short ribs are not cheap. i wish i would have kept tp my own recipe.
    Made this for dinner tonight. These were the best short ribs I've ever made. I will definitely work this into our regular dinner rotation. Thank you Paula for another delicious southern recipe.
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