My Grandmother’s Short Rib Recipe

Posted on | January 15, 2012 | No Comments

This recipe is a good one for a cold, busy day. My grandmother made it in the oven but I make it in my crockpot.

When I was little I really hated this recipe. Probably because of the lemon rind all throughout the sauce. Now that is one of may favorite parts. It really is an acquired taste.

The first time I met Bill’s family, his mom made this recipe (without the lemons). It was a family recipe for this East coast family as well. In their version, country style pork ribs and chicken breasts are used. So there are lots of ways to make this dish.

I usually serve it with baked or mashed potatoes, but it is lovely with buttered noodles as well.

Today I am using ribs from Sycamore Spring Farm’s grass fed steer and Ancho chili powder from Penszy’s Spices.

Ruth Roe’s Short Ribs

1 cup Ketchup

1 cup boiling water

2 T. Vinegar

1 t. Worchestershire sauce

1 T. brown sugar

1/2 tsp celery seed, chili powder, pepper

1 medium onion, sliced

1 lemon, sliced (if you want less of a lemon rind flavor, quarter the lemon instead of slicing)

Mix ingredients together, pour over1-2 pounds short ribs. (or country style pork ribs or chicken breasts)