Caramelized Beef Short Ribs

Time Around the Table




Do you long for some time around the table?  Time to spend with family? Time to spend with some friends?  Here at kimmyscucina we love time spent around the table.  Time to catch up on our day, time to share, time to get to know some new friends. Whether the table is full or there are just 2 of you, it is a time that renews our heart and soul.  We were made for this community and deep down we long for these connections.


Welcome to our Table

Welcome to kimmyscucina!! Thanks for taking the time to come into my kitchen, around my table, and share this recipe with me.

Let’s face it LIFE IS BUSY!!!!  Whether you are here looking for a new dinner idea or just HUNGRY, this is a great recipe.

We are always looking for a meal that is quick to prepare and will be something different than the typical weeknight meal.  I feel like this is that dish.  You will love the outcome of this recipe and the flavors it will create.

Weeknight Meal or Dinner Party

A very quick prep makes this great for a weeknight meal, yet this is also suitable for a dinner party as well. The best of both worlds.  So fill up that table and make an amazing meal tonight.

I hope at this point that we have gotten to know each other well enough that you would know I wouldn’t steer you wrong on flavors. We have a bit going on here but the textures and flavors make beautiful music together.


Cast Iron Skillet

Do you own a cast iron skillet?  If not, you don’t know what you are missing!!! A must in your kitchen.

They are really easy to care for and once they are well seasoned even easier.   When it is well seasoned, they are so easy to clean and all they require is a good wiping out and a rub down with some oil occasionally.  You don’t ever soak them and use little or no soap to clean them.  (maybe a little when you want to cut the grease but rinse out right away).

Our cast iron skillets (we have several) are ones that have been passed down from Roger’s Mom.  We love them and use them for eggs, steaks, roasts, potatoes, chicken…you name it they are great!  If you don’t have one and would like to check some out, here you go…if you already have one, then you know how great they are, so make these Short Ribs for dinner tonight!!

(this post contains some affiliate links.  Click here to read my full disclosure)




Did you make this recipe?  Do you have any new ideas?  We would LOVE to hear from you!!!  Did you enjoy this meal around a table full of family? Friends?  Let us know!

If you made this recipe what did you serve with it?  This dish would be great with some mashed potatoes or simply some rice.  Accompanied with a simple salad and you are all set!

My wish for you is that you took the time to not just enjoy the cooking experience but that you had the time to relax around the table and fill your heart with great conversation and much laughter!!



Print Recipe
Caramelized Beef Short Ribs
Course Main Dish
Course Main Dish
  1. I use my cast iron skillet in the oven for this recipe. If you don’t have a cast iron skillet use an oven safe roasting dish or skillet.
  2. Preheat oven to 350 degrees
  3. Toss in garlic and with the back of a spoon, smash the garlic down so it almost becomes like a paste. (It smashes down easier if you chop it rather than try to smash it down as a whole clove.)
  4. After garlic is mashed, add the brown sugar, molasses , salt, pepper and around 5 tablespoons of olive oil.
  5. Mix all together. We are looking for a damp, almost dry brown sugar mix. We don’t want it wet or “muddy”. So maybe start with a little less olive oil and go from there.
  6. Take beef ribs and hand rub the brown sugar mixture into each rib so they are coated. We don’t want a real heavy coating but a decent one. (you should have a little extra mix after all the ribs are coated.
  7. Give a good drizzle of olive oil to the bottom of the skillet or pan and place ribs, bone side down.
  8. Take the extra brown sugar mix and spread evenly over the ribs in the pan.
  9. Place in oven and cook 30-35 minutes with convection roast, 45 or so non convection.
  10. We are looking for red/pink in the middle. DO NOT OVERCOOK them.
  11. Tip: When roasting short ribs, you will realize that in spite of having a lot of fat on them they can be unforgiving when over cooked.
  12. Gravy
  13. On stovetop over medium heat melt butter along with a tablespoon of olive oil.
  14. Add mushrooms, we will sauté these until they get caramel colored and almost crunchy. Add salt and pepper to taste.
  15. * Salt, keep in mind what kind of beef stock you are using, low sodium or regular.
  16. Add the broth and wine and de-glaze the pan. We want the liquids to come to a boil, and we will reduce the liquids with cooking for 5 minutes or so.
  17. Add a tablespoon or so of flour (I love WONDRA for my gravies) and thicken according to your liking.
  18. Plate the ribs, add a spoon of the pan drippings (this should look kind of thick) and then cover with the mushroom gravy.
  19. Place a handful of alfalfa sprouts on each rib and dust the plate with e chopped parsley.
  20. Viola, a weeknight meal or an elegant dinner party. All with around 15 minutes of prep.
Recipe Notes

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