Deviled Short Ribs and Potatoes

Deviled Short Ribs and Potatoes

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  • Prep Time


  • Total Time


  • Servings



  • 2 T. oil

  • 4 lbs. beef chuck short ribs

  • 1 large onion, chopped

  • 3 cups water

  • ⅓ cup prepared mustard

  • ¼ cup Worcestershire

  • 2 T. prepared horseradish

  • 1 t. bottles sauce for gravy

  • 2 t. Tobasco

  • ½ t. salt

  • 6 medium potatoes (about 2 pounds), cut into bite-sized chunks

  • 1 small carrot, grated, for garnish

  • 1 T. chopped parsley for garnish


About 3 hours before serving: In an 8 quart Dutch oven over medium-high heat, cook short ribs in salad oil, a few at a time, until browned on all sides, removing short ribs to plate as they brown. In drippings remaining in Dutch oven, over medium heat, cook onion until tender, stirring occasionally. Return short ribs to Dutch oven; add water and next 6 ingredients; over high heat, heat to boiling. Cover Dutch oven and bake at 350 for 1 ½ hours, stirring occasionally. Add potatoes and bake, covered, 1 hour longer, stirring occasionally, until meat and potatoes are fork tender. Skim off fat from liquid in Dutch oven. Sprinkle with grated carrot and parsley.


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