This post may contain affiliate links. Please read my disclosure policy.
Short ribs are good for the soul. As soon as the weather begins to change from summer to fall it’s time for a dish like this. You will love the simplicity of this recipe. Once you get it going, you can walk away and come back 2-1/2 hours later to fork tender short ribs with perfectly cooked carrots and onions in a rich, barbecue style sauce. This sauce calls out for mashed potatoes so whip some up to go with it. A perfect Sunday supper on a crisp fall or winter day. This is one of my more recent published recipes on Allrecipes but I have been making it for years.
You can use either boneless or bone-in short ribs. Costco had the boneless variety so that is what I used here. Start by cutting them in half, the pieces should be about 3″ to 4″. Here they are sizzling away in some vegetable oil. You want to use a heavy-bottomed pan – a Dutch oven is best. Season with salt and pepper and cook till well browned on both sides. Don’t overcrowd the pan. Just do them in batches if necessary. Once browned, remove to paper towels to blot up any excess oil.
Here are the beautiful veggies.
The veggies take a turn in the pan, along with some garlic.
Time to add the tomato sauce, beef broth, and barbecue sauce. I’m using KC Masterpiece Original here. It’s a really good, basic, not too sweet sauce that I always have on hand.
Tuck your browned short ribs into the simmering sauce. The covered pan goes into the oven and you’re done…for now.
After 2-1/2 hours they are ready to come out of the oven and you are ready to serve and be adored by those you are serving.
- 2 tablespoons vegetable oil
- 3 to 3-1/2 pounds lean beef short ribs cut into 3-inch pieces
- 1 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 1 large onion cut into thick slices and separated into rings
- 5 carrots peeled and cut into chunks
- 4 cloves garlic coarsely chopped
- 1 16 ounce can tomato sauce
- 1 cup barbecue sauce
- 1 cup beef broth
- Preheat oven to 325 degrees.
- 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, barbecue 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.