Ingredients
- 5 pounds lean beef short ribs cut into 3-4-inch pieces
- 1 teaspoon salt plus salt to taste
- 1/2 teaspoon freshly ground pepper
- 2 tablespoons vegetable oil
- 2 onions thickly sliced crosswise into rings
- 2 carrots peeled and sliced
- 4 cloves garlic coarsely chopped
- 2 cups tomato sauce
- 1 cup purchased barbecue sauce
- 1 cup beef broth
Make it step by step
- Preheat an oven to 325 F. Sprinkle ribs with salt and pepper. Heat the oil in a heavy large pot over medium-high heat. Add the ribs and brown evenly on all sides, about 5 minutes. Transfer the ribs to paper towels to drain briefly.
- Add onions to the same pot and saute over medium-high heat, until browned, about 5 minutes. Add the carrots and saute until crisp-tender, about 5 minutes longer. Add the garlic and saute for 1 minute. Stir in the tomato sauce, barbecue sauce and beef broth. Reduce the heat to medium-low and simmer for 1 minute to blend the flavors. Add the ribs to the sauce.
- Bake until the meat is very tender, turning ribs occasionally, about 2 1/2 hours. Season to taste with salt and pepper. Place on warm plates and serve immediately.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Melissa Peterman, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.