Barbecue-Style Braised Short Ribs


5 pounds lean beef short ribs cut into 3-4-inch pieces
1 teaspoon salt plus salt to taste
1/2 teaspoon freshly ground pepper
2 tablespoons vegetable oil
2 onions thickly sliced crosswise into rings
2 carrots peeled and sliced
4 cloves garlic coarsely chopped
1 cup purchased barbecue sauce
1 cup beef broth


Preheat an oven to 325 F. Sprinkle ribs with salt and pepper. Heat the oil in a heavy large pot over medium-high heat. Add the ribs and brown evenly on all sides, about 5 minutes. Transfer the ribs to paper towels to drain briefly.
Add onions to the same pot and saute over medium-high heat, until browned, about 5 minutes. Add the carrots and saute until crisp-tender, about 5 minutes longer. Add the garlic and saute for 1 minute. Stir in the tomato sauce, barbecue sauce and beef broth. Reduce the heat to medium-low and simmer for 1 minute to blend the flavors. Add the ribs to the sauce.
Bake until the meat is very tender, turning ribs occasionally, about 2 1/2 hours. Season to taste with salt and pepper. Place on warm plates and serve immediately.




NOTES : Beef short ribs are a highly flavorful cut, and slow cooking makes the meat so tender it almost falls off the bone. Serve with thick pieces of corn bread or a generous helping of candied yams.


6.0 servings


Friday, December 10, 2010 - 1:02am


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