Recipes and Cooking Stove-Top Short Ribs 3.6 (24) Once you know how to cook beef short ribs on the stove, you'll be craving the tender fall-off-the-bone meat on the regular. It's also a one-pot recipe to help you save time on dishes later. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on March 1, 2007 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Cook Time: 2 hrs 15 mins Total Time: 2 hrs 45 mins Servings: 6 Jump to Nutrition Facts Ingredients 4 - 5 pound bone-in beef short ribs, 3 lb. boneless beef short ribs or one 3-lb. beef chuck roast 2 tablespoon olive oil or cooking oil 3 large white or red onions, sliced into 1/2-inch rings 1 14 ounce can beef broth 1 cup dry red wine or beef broth 2 pound small Yukon gold potatoes 1 pound small carrots, peeled ¼ cup water 2 tablespoon all-purpose flour Directions Trim fat from meat; sprinkle with salt and pepper. In 6- to 8-quart Dutch oven brown beef in hot oil over medium heat. Drain off fat; discard. Add onions, broth, and wine. Bring mixture to boiling; reduce heat. Simmer, covered, 1 hour. Add whole potatoes. Return to boiling; reduce heat. Simmer, covered, 45 minutes. Add carrots. Cover; cook 30 minutes or until meat and vegetables are tender, spooning juices over meat and vegetables twice during cooking. Using slotted spoon, transfer meat and vegetables to serving platter. Skim fat from juices. If necessary, add water to juices to equal 1 1/2 cups. Return juices to pan. In screw-top jar combine the cup water and flour. Cover; shake to combine. Add to juices in pan. Cook and stir over medium heat until thickened; cook and stir 1 minute more. Season with salt and pepper. Spoon over meat and vegetables. Makes 6 servings. Rate it Print Nutrition Facts (per serving) 660 Calories 28g Fat 45g Carbs 49g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 660 % Daily Value * Total Fat 28g 36% Saturated Fat 11g 55% Cholesterol 134mg 45% Sodium 652mg 28% Total Carbohydrate 45g 16% Total Sugars 8g Protein 49g Vitamin C 39mg 195% Calcium 80.8mg 6% Iron 6.8mg 38% Potassium 1857mg 40% Folate, total 72.6mcg Vitamin B-12 7.8mcg Vitamin B-6 1.6mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.