Sandra This Paula Deen Short Ribs Recipe is a tender and fall-off-the-bone recipe, which is made with rich beef broth and savory onion. It’s the ultimate comfort food recipe, ready in about 2 hours and 20 minutes.
Paula Deen Short Ribs Ingredients
Simple ingredients for a rich and flavorful meal.
- 3 lbs bone-in beef short ribs
- Paula Deen’s House Seasoning (or a mix of salt, black pepper, and garlic powder), to taste
- 3 tablespoons all-purpose flour
- Vegetable oil, for browning
- 1 large onion, sliced
- 2 cloves garlic, chopped
- Beef broth
- Water
- Salt and black pepper, to taste
- Hot cooked white rice, for serving
How To Make Paula Deen Short Ribs
A step-by-step guide to melt-in-your-mouth short ribs.
- Prep Oven and Season Ribs: Preheat your oven to 350°F (175°C). Season the short ribs generously on all sides with House Seasoning. Lightly dust the seasoned ribs with the all-purpose flour.
- Brown the Ribs: Pour a small amount of oil into a large Dutch oven over medium-high heat. Carefully place the ribs in the pot and brown them well on all sides. Do this in batches if necessary to avoid overcrowding the pan.
- Assemble the Braise: Once browned, remove the ribs from the Dutch oven and place them in a casserole dish. Add the sliced onion and chopped garlic to the ribs. In the Dutch oven, add a mixture of half water and half beef broth, enough to cover the ribs in the casserole dish. Bring this liquid to a boil, scraping up any browned bits from the bottom of the pot.
- Braise in the Oven: Pour the hot broth mixture over the ribs in the casserole dish. Add additional salt and pepper to the broth if needed. Cover the dish tightly with a lid or foil.
- Cook and Serve: Place the covered casserole dish in the preheated oven and cook for 2 hours, or until the meat is tender and falling off the bone. Serve the short ribs and the rich gravy over hot buttered white rice.
Recipe Tips
For the most flavorful and tender short ribs.
- What cut of short ribs is best? For braising, always choose bone-in, English-style short ribs. The bone adds incredible flavor and collagen to the sauce as it cooks, resulting in a richer final dish.
- How do I get a really rich sauce? The key is in the browning. Don’t rush searing the meat; a deep, dark crust on the ribs will translate to a much more flavorful sauce. Also, be sure to scrape up all the browned bits (the “fond”) from the bottom of the pot when you add the broth.
- Can I make these in a slow cooker? Absolutely. Follow the steps for seasoning and browning the ribs on the stovetop. Then, transfer the ribs and the rest of the ingredients to a slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
- Why is flouring the ribs important? The light coating of flour helps to create a better crust when you brown the meat. It also acts as a natural thickener for the sauce as the ribs braise in the oven.
What To Serve With Paula Deen Short Ribs
Perfect pairings for this hearty dish.
While the recipe calls for serving over rice, these ribs are also fantastic with:
- Creamy mashed potatoes
- Buttered egg noodles
- Garlic bread for soaking up the sauce
- Simple steamed green beans or roasted asparagus
How To Store Short Ribs
Enjoying your leftovers.
- Refrigerate: Store leftover short ribs and sauce in an airtight container in the refrigerator for up to 4 days. The flavor is often even better the next day!
- Freeze: You can freeze the cooked ribs and sauce in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stove or in the microwave.
Paula Deen Short Ribs Nutrition Facts
An estimated guide per serving.
- Calories: 750 kcal
- Carbohydrates: 15 g
- Protein: 45 g
- Fat: 55 g
- Sugar: 5 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
You can, but the flavor will be less rich, and the sauce won’t have the same body. The bones release collagen, which adds flavor and a silky texture to the braising liquid. If using boneless, you may need to reduce your cooking time slightly.
If you prefer a thicker gravy, you can easily thicken it after the ribs are cooked. Remove the ribs from the casserole dish. Pour the sauce into a saucepan and bring it to a simmer. In a small bowl, whisk a tablespoon of cornstarch with two tablespoons of cold water to create a slurry, then slowly whisk it into the simmering sauce until it reaches your desired thickness.
Paula Deen’s famous House Seasoning is a simple blend of salt, black pepper, and garlic powder. The classic ratio is 1 cup of salt, 1/4 cup of black pepper, and 1/4 cup of garlic powder. You can easily make your own to use in this recipe.
Try More Recipes:
- Paula Deen Old Time Beef Stew Recipe
- Paula Deen Vegetable Beef Soup Recipe
- Paula Deen Beef Chili Recipe
Paula Deen Short Ribs Recipe
Description
Fall-off-the-bone tender beef short ribs braised in a rich and savory onion-garlic broth until they melt in your mouth, just like Paula Deen would make.
Ingredients
Instructions
- Preheat oven to 350°F.
- Season ribs with House Seasoning and dust with flour.
- Brown ribs on all sides in a Dutch oven with oil.
- Transfer browned ribs to a casserole dish. Add onion and garlic.
- Pour a mix of beef broth and water into the Dutch oven, bring to a boil, then pour over the ribs.
- Cover the casserole dish and bake for 2 hours until tender.
- Serve hot over buttered white rice.
Notes
- Use bone-in, English-style short ribs for the best flavor and texture.
- Don’t skip browning the meat; it’s essential for a deep, rich sauce.
- The sauce will be naturally flavorful, but you can thicken it with a cornstarch slurry if desired.
- This dish is even better the next day, making it perfect for meal prep.
