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–+ servings

Simple Beef Short Ribs

One-Skillet Corned Beef Hash brings together chopped corned beef, cubed or shredded potatoes, and sautéed onions for a no-fuss, comfort-filled breakfast or brunch. Everything is cooked in one pan until the bottom is golden and crispy. Top it with a fried egg or two and a dash of hot sauce or fresh herbs for an elevated finish. It’s a fantastic way to use up leftovers, and the result is satisfying and deeply flavorful with minimal cleanup required.
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Prep Time 15 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 30 minutes
Servings: 4
Course: dinner, main dish
Cuisine: American
Calories: 364
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 pound beef short ribs
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 2 tablespoons all-purpose flour
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 onion sliced
  • 1 clove garlic
  • 1 12 fluid ounce can or bottle stout beer
  • 1 cup beef stock

Equipment

  • Dutch oven or heavy oven-safe pot with lid
  • Cutting board and knife
  • Tongs
  • Measuring cups and spoons
  • Wooden spoon or spatula

Method
 

  1. Gather all ingredients.
  2. Season ribs with salt and pepper. Dredge in flour until coated; shake off excess.
  3. Heat olive oil and butter in a Dutch oven or large skillet over medium-high heat. Cook ribs until browned, about 5 minutes per side. Remove ribs and set aside.
  4. Add onion and garlic to the pot; cook and stir until onion is tender, about 5 minutes. Return ribs to the pot; pour in beer while scraping the browned bits of food off the bottom of the pot. Pour in beef stock.
  5. Cover and simmer over low heat until ribs are very tender, about 2 hours.
  6. Serve and enjoy!

Nutrition

Calories: 364kcalCarbohydrates: 10gProtein: 13gFat: 27gSaturated Fat: 11gCholesterol: 54mgSodium: 651mgPotassium: 201mgFiber: 1gSugar: 2gVitamin C: 6mgCalcium: 21mgIron: 2mg

Notes

You can braise the beef ribs in almost any liquid, such as red wine instead of beer.
If your ribs are very fatty (which most tend to be), you can let the sauce cool and skim the fat off the top before serving.

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