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A plate of barbecue braised short ribs with mashed potatoes and carrots.
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5 from 1 vote

Barbecue Style Braised Short Ribs

Prep Time25 mins
Cook Time2 hrs 30 mins
Total Time2 hrs 55 mins
Course: Main Course
Cuisine: American
Servings: 6


  • 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.


From my published recipe on Allrecipes.com