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

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C).

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  • 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.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

649.4 calories; 53.3 g protein; 28 g carbohydrates; 153.8 mg cholesterol; 1520.5 mg sodium. Full Nutrition

Reviews (110)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/12/2011
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. Read More
(109)

Most helpful critical review

Rating: 3 stars
10/08/2011
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. Read More
(12)
136 Ratings
  • 5 star values: 107
  • 4 star values: 20
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
09/11/2011
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. Read More
(109)
Rating: 5 stars
11/01/2011
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. Read More
(61)
Rating: 5 stars
09/14/2011
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. Read More
(44)
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Rating: 5 stars
09/19/2011
Very very good. Followed recipe. Next time will add some chopped celery is all. Served with mashed potatoes. Read More
(15)
Rating: 5 stars
02/23/2012
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! Read More
(14)
Rating: 3 stars
10/07/2011
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. Read More
(12)
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Rating: 5 stars
11/06/2011
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. Read More
(11)
Rating: 5 stars
01/30/2012
These ribs are simply AMAZING! This is an easy recipe to make My 13 yr old daughter made this for a family gathering and loved the well deserved compliments. I put liquid smoke in a small plastic spray bottle and mist the ribs a bit while browning them...that is an easy way to give meat an outside flavor when cooking indoors. This is great with homemade mashed potatoes. And be warned...your guests will eat 2X what they normally do so make a lot. Thanks Valerie for a MAJOR winner...this should have a 10 star rating! Read More
(10)
Rating: 5 stars
03/07/2012
Super yummy! Folllowed recipe pretty much exactly as posted and can't think of a thing that could improve it. Served over steamed basmati rice - perfect! Cut large carrots in about 1" slices as I wasn't sure what "chunks" were. They cooked just right without getting mushy. Read More
(9)