Time
195 min
Serving
6 persons
Calories
649
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
- vegetable oil: 2 Tbsp
- lean beef short ribs: 5 pound (cut into 3-inch pieces)
- salt: 1 tsp
- ground black pepper: 0.5 tsp (fresh)
- onion, cut into thick slices and separated into rings: 1 piece
- carrots, peeled and cut into chunks: 5 piece
- garlic: 4 clove (chopped)
- tomato sauce: 1 can (16 ounce can)
- barbeque sauce: 1 cup
- beef broth: 1 cup
Metric Conversion
Stages of cooking
-
Preheat oven to 325 degrees F (165 degrees C).
-
Heat oil over medium heat in a large, heavy, oven-safe pot or Dutch oven, and brown the ribs on all sides, about 5 minutes, working in batches if necessary. Sprinkle ribs with salt and black pepper as they brown. Transfer cooked ribs to paper towels to blot up extra oil.
-
Stir the onion rings and carrots into the same pot, and cook and stir until the onions turn translucent and start to brown, about 8 minutes. Stir in the garlic, and cook until fragrant, about 1 more minute. Mix in tomato sauce, barbeque sauce, and beef broth; bring the sauce to a boil, and simmer for 1 minute to blend flavors. Stir in the browned ribs.
-
Cover the pot, and bake in the preheated oven until the rib meat is very tender, about 2 1/2 hours. Turn the ribs occasionally while cooking. Season to taste with salt and black pepper before serving hot.
