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Dash of Diamonds and Pinch of Pearls Sweepstakes

Barbecue-Style Braised Short Ribs

Source: Casual Cuisines of the World - Diner
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Rating: 3   Reviews: 2 See Reviews
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Active Time:  20 Minutes
Total Time:  2 Hours 50 Minutes
  Serves 6
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.
RECIPE INGREDIENTS
5 lb 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
Barbecue-Style Braised Short Ribs Recipe at Cooking.com
DIRECTIONS
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.
Date Added: 01/01/2008
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 Short Ribs
Nutrition Facts per Serving
Yield:   Serves 6
Calories: 781
Fat. Total: 44g
Fiber: 3g
Carbohydrates, Total: 18g
Sodium: 1489mg
% Cal. from Fat: 51%
Cholesterol: 223mg
Protein: 76g
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: Hap Reviewed: 07/09/2011
BBQ STYLE Braised Short Ribs
We do this in the winter time and works out GREAT! The garlic helps the most and getting rid of the fat by boiling works terrific too for fall off the bone tenderness BUT DO NOT BOIL FOR TOO LONG as without some fat-no taste except BBQ sauce. BBQ indirect in the summer time (without heating up the kitchen)after brazing on hot of BBQ.
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