Baked Bone-In Short Ribs



3 lbs

Beef Short Ribs

3 – 4

Carrots (cut into 1” x 1” pieces)

3 – 4

Celery Stalks (cut into 1” segments)

1 small

Brown or White Onion (cut into 1” x 1” chunks)

To Taste

Dad’s Sauces Shoyu Chicken Mix – Dry Powder Mix

1 cup


As Needed

Olive Oil


Prepare the Short Ribs

Rinse off any small bone chips and pat dry.  Generously coat the short ribs with the Shoyu Chicken Mix, and lightly massage into the meat.  Lightly coat the short ribs with the olive oil.  Let the short ribs marinate for at least an hour. 

Preheat oven to 475°F


Place cut carrots, celery and onion on the bottom of a 9” x 13” baking pan.  Add water to the vegetables.  Place marinated short ribs on top of the vegetables.

Bake for 20 minutes, to brown the short ribs.  Reduce oven temperature to 325°F.* Cover the pan with foil, and bake for another 2 ½ to 3 hours.

Plate and enjoy!

* Be sure to cool the oven down, in addition to adjusting the temperature setting.  This can be done by opening the oven door, and waiting until the oven starts to reheat before closing the door.


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