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 , 16 ounce
• 1 cup barbecue sauce
• 1 cup beef broth

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 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.
3. 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.
4. 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 per serving