Oven-Braised BBQ Beef Short Ribs
Nutritional Information
When you don't have a smoker, these oven-braised beef short ribs are the perfect alternative. They braise until melt-in-your-mouth tender in a rich BBQ broth.
This recipe is originally for 4 servings. How many are you cooking for today?
- 3 lbs Beef Short Ribs (English Cut)
- 1 tablespoon Olive Oil
- 1 tablespoon Salt
- 1 teaspoon Black Pepper
- 1 medium Onion, chopped
- 3 cloves Garlic, minced
- 1 cup Beef Broth
- 1 cup BBQ Sauce
- 2 tablespoons Apple Cider Vinegar
Preheat oven to 325°F (160°C).
Season the beef short ribs generously on all sides with salt and pepper.
Heat olive oil in a large Dutch oven over medium-high heat. Sear the short ribs on all sides until deeply browned (about 2-3 minutes per side). Remove ribs and set aside.
In the same pot, add the chopped onion and sauté until softened, about 5 minutes. Add garlic and cook for 1 more minute.
Pour in the beef broth, BBQ sauce, and apple cider vinegar. Stir to combine, scraping up any browned bits from the bottom of the pot.
Return the short ribs to the pot. The liquid should cover the ribs about halfway. Bring to a simmer.
Cover the Dutch oven tightly with a lid and transfer to the preheated oven.
Braise for 2.5 to 3 hours, until the meat is fork-tender and falling off the bone.
Skim any excess fat from the surface of the sauce before serving. Serve the ribs with the braising sauce spooned over the top.
This recipe hasn't been Chef Tested yet.
Be the first to try it and leave a review to help the community!
Comments (0)
Please sign in to join the discussion.
Be the first to leave a comment!