“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.” - by Valerie's Kitchen
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- 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.
Nutrition
Amount Per Serving (6 total)
- Calories
- 649 cal
- 32%
- Fat
- 35 g
- 54%
- Carbs
- 28 g
- 9%
Based on a 2,000 calorie diet
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Reviews (35)
Rate This Recipe
"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 bone..." See moreless 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."
KONWAL
"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 potato..." See morees 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 gett..." See moreing 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."
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