Fall-Off-The-Bone Short Ribs

By Denise Edmister

Fall-Off-The-Bone Short Ribs


Mr. Food


These tender Fall-off-the-Bone Short Ribs get their flavor from our secret ingredient that's sure to surprise you! They're perfect for the cooler months, but also a year-round one-pot favorite your gang will look forward to.

Serves: 4

Cooking Time: 1 hr 50 min

  • 2 tablespoons vegetable oil
  • 3 pounds beef short ribs
  • 1 (10-3/4-ounce) can condensed onion soup
  • 1 cup water
  • 1 tablespoon lemon juice
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon black pepper
  • 1 slice pumpernickel bread, crumbled


  1. In a soup pot, heat oil over medium-high heat. Brown short ribs 6 to 8 minutes; drain.
  2. Add remaining ingredients except bread and bring to a boil. Reduce heat to medium-low, cover, and cook 1-1/2 to 2 hours, or until ribs are cooked to desired doneness, stirring occasionally.
  3. Stir in crumbled pumpernickel and serve.

Serve these fabulous short ribs with warm cooked egg noodles or additional pumpernickel bread on the side.

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