Short Ribs Mount Vernon
Prep time
Cook time
Total time
A classic recipe for tender, fall-off-the-bone short ribs with a tangy flavorful sauce.
Recipe type: Main
Cuisine: American
Serves: 6
  • 4 tablespoons flour
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 4 pounds beef short ribs
  • 2 tablespoons butter
  • ½ cup beer
  • 2 medium onions, chopped
  • 2 tablespoons brown sugar
  • ½ teaspoon dry mustard
  • ½ cup ketchup
  • 1 tablespoon vinegar
  • 1 cup beef bouillon
  • 6 whole carrots, scraped and halved
  1. Preheat oven to 350F. Combine flour, salt and pepper. Roll ribs in mixture. Melt the butter in a 6-7 quart Dutch oven and brown the ribs on all sides. Remove the ribs and set aside. Lower the heat and add the onions, scraping the bottom of the pan. Cook until tender. In the meantime, in a separate bowl, combine the brown sugar, vinegar, dry mustard, ketchup, beer and bouillon.
  2. Add the ribs to the onions in the pan, pour the liquids over everything, then cover and bake for 1½ hours. Add the carrots and bake for another hour.
Recipe by Kimversations at