Barbeque Style Braised Short Ribs Recipe - Allrecipes.com
Barbeque Style Braised Short Ribs Recipe
  • READY IN 3+ hrs

Barbeque Style Braised Short Ribs

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    3 hrs
  • READY IN

    3 hrs 15 mins

Directions

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. 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.
  3. 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.
  4. 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.
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Reviews More Reviews

Most Helpful Positive Review
Sep 11, 2011

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.

 
Most Helpful Critical Review
Oct 07, 2011

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.

 
Nov 01, 2011

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.

 
Sep 14, 2011

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.

 
Sep 19, 2011

Very, very good. Followed recipe. Next time will add some chopped celery is all. Served with mashed potatoes.

 
Feb 23, 2012

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!

 
Nov 06, 2011

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.

 
Dec 15, 2011

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.

 

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Nutrition

  • Calories
  • 649 kcal
  • 32%
  • Carbohydrates
  • 28 g
  • 9%
  • Cholesterol
  • 154 mg
  • 51%
  • Fat
  • 35 g
  • 54%
  • Fiber
  • 3.5 g
  • 14%
  • Protein
  • 53.3 g
  • 107%
  • Sodium
  • 1521 mg
  • 61%

* Percent Daily Values are based on a 2,000 calorie diet.

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