Savory Short Ribs

Preparation info
  • 6

    • Difficulty


Appears in

By Sheila Lukins and Julee Rosso

Published 1989

  • About

Short ribs are one of the tastiest cuts of beef—maybe because many markets are cutting the ribs shorter and using a higher quality of beef than years ago. But make sure you buy them on the bone—they’re much more flavorful than boneless short ribs. Watch these disappear.


  • 1 can (35 ounces) Italian plum tomatoes, drained and chopped
  • ½ cup homemade beef stock<


  1. Preheat the oven to 350°F.
  2. In a bowl, mix together the tomatoes, stock, garlic, 3 tablespoons of the parsley, rosemary, and cinnamon. Set aside.