Paula Deen Short Ribs

Paula Deen short ribs are an easy Southern dinner made with beef short ribs, onions and garlic, ready in 2 hours 30 minutes. Try this cozy Southern comfort food for Sunday dinner, a holiday table or a church supper, since it braises in one Dutch oven and bakes hands-off.

Brown the floured ribs on every side before they go in the oven, because that dark crust is where the gravy gets its deep flavor. Skip it and you end up with pale meat swimming in thin broth.

Paula braises the ribs in a half water, half beef broth mix, then moves them to a casserole dish with the onions and garlic. Seasoning them with her House Seasoning before the flour dusting means the salt goes into the meat itself, so you don't need a long marinade.

Paula Deen Short Ribs

0.0 from 0 votes

Course: DinnerCuisine: American, SouthernDifficulty: Easy

Servings

10

servings

Prep time

10

minutes

Cooking time

2

hours 

20

minutes

Calories

380

kcal

Floured short ribs sear to a deep brown, then braise covered in a bath of broth with onions and garlic until the meat pulls apart with a fork. The cooking liquid turns into a savory gravy that soaks into buttered white rice.

Ingredients

• 1 large sliced onion
  

• salt
  

• Pepper
  

• 2 cloves chopped garlic
  

• water
  

• beef broth
  

• Oil
  

• 3 tablespoons all purpose flour
  

• Paula Deen's House Seasoning
  

• 3 lbs ribs
  

• white rice
  

Directions

• Preheat the oven: Preheat the oven to 350°F. That way it is fully hot by the time the browned ribs are ready to go in.
• Season and flour: Season 3 pounds of ribs all over with Paula Deen's House Seasoning. Then dust them lightly with 3 tablespoons of all purpose flour.
• Brown the ribs: Heat a small amount of oil in a Dutch oven and brown the ribs on each side. Work in batches if the pot gets crowded, so the ribs sear instead of steam.
• Add the liquid: Pour in half water and half beef broth to cover the ribs and bring it to a boil. Then lift the ribs out of the Dutch oven and set them in a casserole dish.
• Add the aromatics: Add 1 large sliced onion, 2 cloves of chopped garlic, salt and pepper to the casserole dish. Pour over broth to taste, so the ribs sit in plenty of seasoned liquid.
• Bake covered: Cover the dish and bake the ribs in the oven for 2 hours. They are ready when the meat is tender and pulls away easily from the bone.
• Serve over rice: Spoon the ribs and their juices over buttered white rice. The rice soaks up the gravy, so every bite stays rich and moist.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, Pyrex 9x13 glass baking dish, OXO 12-inch locking tongs. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I cook these short ribs in a slow cooker instead of the oven?

Yes, brown the ribs in the Dutch oven first, then move everything to a slow cooker with the onions, garlic and broth. Cook on low for about 8 hours, since the slower heat does the same work as 2 hours at 350°F.

How long do leftover short ribs keep in the fridge?

Store the ribs with their liquid in an airtight container for up to 3 days. Reheat them gently covered in a low oven, because high heat dries out the meat.

Can I make these ahead of time?

Braised ribs actually taste better the next day, so you can cook them a day ahead and keep them in their liquid in the fridge. Warm them covered at 325°F until hot all the way through.

What can I use if I don't have Paula Deen's House Seasoning?

A simple mix of salt, black pepper and garlic powder gets you very close. Paula's blend is made from those same three things, so use about 1 part pepper and 1 part garlic powder to 1 part salt.

Why are my short ribs tough after 2 hours?

Tough ribs usually mean the dish was not covered tightly or the oven ran cool, so the meat never fully relaxed. Cover it snugly with foil or a lid, and give the ribs another 30 minutes if a fork still meets resistance.