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Barbecue-Style Braised Short Ribs
- Active Time 20m
- Total Time 2h 50m
Beef short ribs are a highly flavorful cut, and slow cooking makes the meat so tender it almost falls off the bone. Parboiling the meat before cooking reduces the fat while retaining flavor. Serve with thick pieces of corn bread or a generous helping of candied yams.
- 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
Preheat an oven to 325 degrees 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 sauté over medium-high heat, until browned, about 5 minutes. Add the carrots and sauté until crisp-tender, about 5 minutes longer. Add the garlic and sauté 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.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
781 calories; 44g total fat; 223mg cholesterol; 1489mg sodium; 18g carbohydrates; 3g fiber; 76g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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