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Baked Beef Short Ribs 1


While checking out the Manager’s Special in the 30% – 50% off section at the meat department, my eye caught a glimpse of a recently reduced package containing 5 beef short ribs. 

I wanted to prepare a simple meal without a lot of fuss… so I tossed the package of short ribs into my basket and added a package of instant garlic mashed potatoes from a nearby aisle to use as a side dish.  On to the produce section I added a  container of baby bella mushrooms and a red onion to the cart and from the canned soup aisle a small container of beef stock.

Serves 4


1 pkg               4 – 5 beef short ribs

8 oz – 12 oz     beef broth        

1/2                   red onion sliced

1 pkg               small pkg. baby bella mushrooms  

1 tbsp.             olive oil

                       salt and pepper


  1.  Preheat oven to 325 degrees F.
  2. Lightly coat the beef short ribs in olive oil then sprinkle them with salt and pepper, add to a cast iron skillet.
  3.  Sliced the mushrooms and onions and add them to the skillet along with the beef broth. 
  4. Cover the skillet with foil (to keep the steam inside the skillet while the beef cooks).
  5.  Place skillet in the oven or onto the grill and cook for 2 1/2 – 3 hrs,
  6. Check the progress of the cooking and level of the broth every 30 minutes, add additional broth as needed.
  7.  Serve with microwave garlic mashed potatoes and some of the natural pan sauce.


My cookbook Small Kitchen Big Flavors! is available at a great Introductory Price on Ebay and my blog site at : http:/

Chef MJ

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