Barbeque Style Braised Short Ribs

Barbeque Style Braised Short Ribs
Barbeque Style Braised Short Ribs
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  • Summary

    "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

    • Ingredients
    • 3 h 15 m 6 servings 649 cals
    • 2 tablespoons vegetable oil
    • 5 pounds lean beef short ribs, cut into 3-inch pieces
    • 1 teaspoon salt
    • 1/2 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
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    • Directions
    • Print
    • Prep
    • 15 m
    • Cook
    • 3 h
    • Ready In
    • 3 h 15 m
    • 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.

    Instructions

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 1
    • Amount Per Serving
    • Calories: 1606 % Daily Value *
    • Total Fat: 112 g 171.75%
    • Saturated Fat: 33 g 166.05%
    • Trans Fat: 0 g %
    • Cholesterol: 275 mg 91.66%
    • Sodium: 4214 mg 175.59%
    • Calcium: 249 mg 24.88%
    • Potassium: 4491 mg 128.33%
    • Magnesium: 0 mg 0%
    • Iron: 10 mg 55.94%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 72 g %
    • Dietary Fiber: 9 g 35.04%
    • Sugar: 29 g
    • Protein: 81 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 22 g
    • Vitamin A 42.39%
    • Vitamin C 21.8%
    • Vitamin D 9.28%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat18
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs1
    • Exchange - Starch2
    • Exchange - Vegetables1
    • Exchange - Lean Meat10
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total1 oz-eq
    • MyPlate - Vegetable Total1 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total12 oz-eq

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