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Barbeque Style Braised Short Ribs

Barbeque Style Braised Short Ribs

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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.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 649 kcal
  • 32%
  • Fat:
  • 35 g
  • 54%
  • Carbs:
  • 28g
  • 9%
  • Protein:
  • 53.3 g
  • 107%
  • Cholesterol:
  • 154 mg
  • 51%
  • Sodium:
  • 1521 mg
  • 61%

Based on a 2,000 calorie diet


  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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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 NOT skip the browning steps. They are key to a richer flavored sauce and rib. Thanks Valerie. These are on my A+ list.


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.

Baking Nana

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.