Barbecue style braised beef short ribs are a highly flavorful cut; this method of cooking makes the meat so tender you won't need a knife. The thick rich sauce is delicious served with mashed potatoes and the carrots that cook with the ribs.
Ingredients
- 2 tablespoons vegetable oil
- 5 pounds lean beef short ribs , cut into 3-inch pieces
- 1 teaspoon salt
- 0.5 teaspoons fresh ground black pepper
- 1 large onion , cut into thick slices and separated into rings
- 5 carrots , peeled and cut into chunks
- 4 cloves garlic , coarsely chopped
- 1 can tomato sauce , 16 ounce
- 1 cup barbecue sauce
- 1 cup beef broth
Instructions
-
1
Preheat the oven to 325 degrees F (165 degrees C).
-
2
Heat oil over medium heat in a large, heavy, oven-safe pot or Dutch oven. Add ribs; brown on all sides, about 5 minutes, working in batches if necessary. Season ribs with salt and black pepper as they brown. Transfer browned ribs to a paper-towel-lined plate to drain.
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3
Stir onion rings and carrots into same pot; cook and stir until onions turn translucent and start to brown, about 8 minutes. Stir in garlic; cook until fragrant, about 1 minute more. Stir in tomato sauce, barbecue sauce, and beef broth; bring to a boil, and simmer for 1 minute to blend flavors. Stir in browned ribs.
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4
Cover pot; bake in the preheated oven until the meat is very tender, turning ribs occasionally, about 2 1/2 hours. Season with salt and black pepper before serving.
Nutrition Facts
Per serving
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