Recipe by Valerie's Kitchen
"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."
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lean beef short ribs, cut into 3-inch pieces
fresh ground black pepper
onion, cut into thick slices and separated into rings
carrots, peeled and cut into chunks
garlic, coarsely chopped
1 (16 ounce) can
These are the ultimate comfort food. I love braised short ribs and this one is a definite keeper. I made 3 changes. I could not find any bone in short ribs at the store so I bought some nice lean boneless beef short ribs. I also reduced the barbecue sauce to 3/4 cup.....just because my hubby is a healthy type II diabetic and we cut sugar where we can. I also braised these in the oven at a lower temp 275 for 5 hours. I like a long and slow braise on short ribs. I served these over fluffy mashed potatoes with a salad on the side and a nice pinot noir. These were absolutely melt in your mouth delicious. For those inclined to throw these in a slow cooker.....do NOT skip the browning steps. They are key to a richer flavored sauce and rib. Thanks Valerie. These are on my A+ list.
Not bad but not good enough to make again. It was a little too sweet for me with just a one note flavor: barbecue sauce. The meat was tender and delicious but the sauce was not my thing.
This was fabulous! It was just my husband and me so I used four ribs totaling about 2 lbs. Cut the sauce ingredients in half. Served with mashed potatoes a salad. This gravy over the mashed potatoes was unbelievably good and the meat tasted wonderful and cut with a fork. We both wished that I had cooked six ribs and we would have eaten more! Thanks for a recipe that I will return to often.
What a great recipe! I did reduce the amount of BBQ sauce just because I did not have enough - I didn't measure just put in what I had. I had to leave the house - so after browning the ribs and getting them ready to go I braised them in the oven at 200 degrees for about 5 - 6 hours. They were very tender and flavorful. I served these with mashed potatoes and butternut squash. A perfect meal. Thanks Valerie.
Very, very good. Followed recipe. Next time will add some chopped celery is all. Served with mashed potatoes.
So good! My first time cooking short ribs after seeing them prepared on the food network channel. I found this recipe and decided to try it as it had such great reviews, and so glad that I did. So good that I wish that I had prepared more. The gravy is so delicious with my potatoes, and kale was cooked to complete the meal. Will make this again!
My husband loved these short ribs. He is such a pain to cook for, hates anything new! But he just ate these up and asks for me to make them again.
The house smelled wonderful as this baked in the oven, did not change a thing and the sauce did thicken enough to use on mashed potatoes.
* Percent Daily Values are based on a 2,000 calorie diet.
Barbeque Style Braised Short Ribs
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 315
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