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Short Ribs Braised  In Barbeque Sauce

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4 lbs Beef short ribs, bone-in
1/2 cup Flour
to taste Kosher Salt
to taste Freshly ground black pepper
2 tablespoon Vegetable oil
3 tablespoon Unsalted butter
1 large Onion
2, chopped Carrots
2, chopped Celery rib
3 cloves, minced Garlic
1 cup Red wine
2 cups Beef stock
1/4 cup Red wine vinegar
1/4 cup Brown sugar
1/3 cup Ketchup
1/4 cup Worcestershire sauce
1 teaspoon Chili powder
1 teaspoon Smoked paprika
2, minced Chipotle peppers in adobo sauce
10, (optional), roughly crushed Juniper berries
3 spring Rosemary

Short Ribs Braised In Barbeque Sauce

    • Medium


    Beef short ribs in bbq sauce
    Beef short ribs in bbq sauce
    Beef short ribs in bbq sauce
    Beef short ribs in bbq sauce
    Beef short ribs in bbq sauce
    Beef short ribs in bbq sauce


    I have been braising various cuts of meat many times before, but the idea of braising meat in the barbeque sauce came after I took a culinary class. The lesson was about meat braising and we had to cook lamb shanks. So my partner, an ambitious (in a good way) and resourceful young man offered me to cook our shanks the way he cooked before, in the barbeque sauce. He found the recipe on-line and adjusted it since it was for a slow cooker. I accepted his offer and it came out very good! It just was on the sweet side for my taste, since the recipe called for ¾ cups of brown sugar.

    Me, I like my barbeque sauce nice and smoky. So, I tailored the recipe. I kept the idea of barbeque sauce but employed my two trusted buddies which would never betray me when I wanted a smoky taste: chipotle peppers in adobo sauce and smoked paprika. It worked! Now, judge for yourself.



    Preheat oven to 325F.


    Heat large skillet on high heat. Add oil and rotate the skillet to coat it with oil. Sprinkle short ribs with flour, shake off excess flour and brown ribs on all sides. Place the ribs into the Dutch oven.


    In the same skillet heat butter, wait for the foam to subside and sauté vegetables until softened, about 10 minutes.


    Add the rest of the ingredients except rosemary, bring to a boil and pour over short ribs. If necessary, add more beef stock, ribs have to be covered with liquid about ¾ of the way. Add rosemary springs and adjust seasoning, if necessary.


    Bring to a boil and transfer Dutch oven to the oven. Occasionally (every hour) take the Dutch oven out and turn the ribs with kitchen tongs to prevent the top ribs from drying out. Make sure the liquid is simmering, not boiling. Cook for approximately 2.5 hours. The meat will be soft and will fall off the bones.


    Take the meat out of Dutch oven and put on the plate. Strain the sauce through a mesh strainer pushing on the vegetables to extract as much juices as possible. Skim the fat off the sauce using a fat separator (amazing tool) or just skim it with a spoon. Bring the sauce to a boil on the stove top; turn the heat off and put the meat back in the sauce. ENJOY!


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