BBQ Braised Short Ribs

A top down shot a bowl filled with short ribs in a BBQ sauce and mashed potatoes.

4.80 from 10 votes

Beef short ribs braised in a thick, rich BBQ sauce in the oven until meltingly tender. Serve these BBQ Braised Short Ribs with carrots and onions over a mound of mashed potatoes for a rustic, soul satisfying meal.

Prep Time25

Cook Time2 30

Total Time2 55

Course: Main Course

Cuisine: American

Servings:

Calories: 468kcal

Author: Valerie Brunmeier

Ingredients

2 tablespoons vegetable oil
3 to 3 ½ pounds bone-in or boneless beef short ribs cut into 3-to 4-inch pieces
1 teaspoon kosher salt
½ teaspoon freshly 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
16 ounces canned tomato sauce
1 cup BBQ sauce
1 cup low sodium beef broth

Instructions

Preheat oven to 325 degrees F.
Heat the oil over MEDIUM heat in a large, heavy, oven-safe pot or Dutch oven. Brown the ribs on all sides, about 5 minutes, working in batches if necessary. Season the ribs with salt and pepper as they brown. Transfer the seared ribs to paper towels to blot up excess oil.
Return the pot to the heat (there should still be oil and grease in the pot) and add the onion rings and carrots. 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 the tomato sauce, BBQ sauce, and beef broth and bring the sauce to a boil. Simmer for 1 minute to blend the flavors. Stir in the browned ribs.
Cover the pot and bake in the preheated oven until the rib meat is very tender, about 2 ½ hours. Turn the ribs occasionally while cooking. Season to taste with salt and black pepper, if needed, and serve.

Notes

The total cooking time may vary depending on the size of your short ribs and whether they are bone-in or boneless. Allow them to cook until they moist, fork tender, and the meat pulls away easily.

Nutrition