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Derby Braised Ribs

derby ribs

The hardest part about preparing an incredible meal is the amount of time that goes into preparation. When I devise menus, I try to combine dishes that are more complicated with others that are set-it-and-forget-it foods, plus some that can be prepared on Shabbat day before company arrives. These ribs have only a few, quality ingredients and then cook unattended for hours- freeing you up for more involved recipes. The rule of thumb with ribs- the longer you cook them for, the more tender they will be.

  • Duration
  • Cook Time
  • Prep Time
  • 8 ServingsServings


  • 7 Lbs Beef Ribs (either English short ribs or ribs in racks)
  • 1 Onion
  • 1 Can Dark Beer (Such as Guinness)
  • 1/4 Cup Kentucky Bourbon (such as Maker’s Mark)
  • 3-4 Tablespoons wine jelly
  • 2 Tablespoons Balsamic Vinegar
  • Salt & Pepper to taste


  1. Preheat oven to 350.
  2. Cut onion on half and turn on its side. Slice unto half-moons and scatter across the bottom of a large roasting pan.
  3. Lay ribs in one single layer. Pour beer, bourbon and vinegar onto ribs and dot with scoops of wine jelly. Season liberally with salt and fresh ground pepper.
  4. Cover tightly with aluminum foil and roast for 2 ½ to 3 hours. Remove from oven and allow to cool. Refrigerate overnight. After refrigeration, skim off fat from top of ribs.
  5. To serve, reheat in oven at low temperature for up to 2 hours.

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