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Yvette Marquez-Sharpnack is a recipe developer, YouTuber and runs the award-winning blog Hailing from El Paso, Texas, she creates home-style Mexican recipes served with a side of heartwarming family stories.

Yvette's Quick & Easy: Beef Short Ribs

Every once in a while I crave short ribs surrounded with potatoes, carrots and onions just like my grandma would make. On Sundays, she would make beef short ribs sprinkled with basic seasonings and cook them low and slow in an electric skillet. Then after Sunday mass, all my aunts, uncles and cousins would stop by for lunch. She would feed everyone who visited and somehow the food never ran out. Like the miracle of the five loaves and two fishes, how she fed so many visitors still remains a mystery. Her warm, inviting home with friends and relatives in place at her kitchen table is a vision that lives fondly in my memory.

"She would feed everyone who visited and somehow the food never ran out."

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"She would feed everyone who visited and somehow the food never ran out."

I gave these ribs a moderate sprinkling of the Lawry’s Seasoned Salt and Garlic Salt, and baked them for a little over two hours. My house smelled amazing and the seasoning let the full flavor of the beef ribs shine.

Prep Time: 10 mins | Total Time: About 2 ½ hours | Serves 8

4 pounds beef short ribs
2 tablespoons olive oil
8 ounces beer
3 russet potatoes, quartered
2 carrots, peeled and quartered
1 tablespoon Lawry’s Seasoned Salt
1 tablespoon Lawry’s Garlic Salt
1 tablespoon ground pepper
2 bay leaves
½ onion, sliced

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Preheat oven to 350°F. Arrange all the ribs in a roasting pan, casserole dish or Dutch oven.

Pour olive oil and beer over the ribs and surround with potatoes and carrots.

Sprinkle Lawry's Seasoned Salt, Lawry's Garlic Salt and pepper over meat and place bay leaves and onion slices on top.

Cover with aluminum foil or oven-safe lid and bake for 2 to 2 ½ hours.

Carefully remove the foil or lid and turn the meat over.

Replace covering and bake for an additional 15 to 20 minutes.

Remove bay leaves before serving.

Tip: Ribs are done when you try prying the meat off the bone; the meat will be loose and spin with little to no resistance.