Description
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
- ½ teaspoon 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) can tomato sauce
- 1 cup barbeque sauce
- 1 cup beef broth
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 3 hrs
Total Time: 3 hrs 15 mins
Servings: 6