Boneless Braised Beef Short Ribs Recipe

When peckish comfort nutrient, you lot tin can't beat meltingly tender short ribs slow-cooked in a sweetness and tangy barbecue sauce.

When you're craving comfort food, you can't beat meltingly tender brusk ribs slow-cooked in a sweet and tangy barbecue sauce. And hither'due south the best function: there are just fifteen minutes of hands-on prep work and the oven does the rest. Actually! Unlike many roast or stew recipes, it'due south non necessary to sear the meat first. Instead, yous just slather it generously with sauce, put it in the oven to bake, and allow deliciousness ensue.

What you'll need to make Them

Before nosotros go to the recipe, a few words on boneless short ribs. You'll desire to count on about one pound per person. I know information technology seems similar a lot only they shrink significantly while cooking, and people tend to eat generous portions. I buy mine from Whole Foods. If you tin can only find bone-in ribs, they will work, but they may take just a flake longer to cook

How to make them

Begin by cutting the brusque ribs in one-half and seasoning them with salt and pepper. Place them in a ix″ 10 13″ baking dish. Next, make the bootleg BBQ sauce past combining the ketchup, dark brown saccharide, cider vinegar, Worcestershire sauce, Dijon mustard and spices in a small bowl.

Slather about two/3 of the sauce all over the meat, and reserve the rest for the finished dish.

Cover the pan with aluminum foil and bake at 300 degrees for about 2-i/ii hours.

Remove the foil, pour off some of the cooking liquid and cook for 30 minutes more, or until the short ribs are tender and browned.

Transfer the brusk ribs to a platter, leaving the cooking liquid behind, and slather with the reserved BBQ sauce.

Note: Recipe inspired by Sunny Anderson'south Easy BBQ Boneless Short Ribs

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Easy Slow-Baked BBQ Curt Ribs

When peckish comfort food, you can't beat meltingly tender curt ribs wearisome-cooked in a sugariness and tangy charcoal-broil sauce.

Ingredients

For the Ribs

• four pounds boneless beef brusque ribs, cut into 4-inch long pieces
• ii teaspoons kosher table salt
• 1 teaspoon black pepper

For the BBQ Sauce

• ane loving cup ketchup
• ¾ cup night chocolate-brown sugar, packed
• 1½ tablespoons cider vinegar
• 1½ tablespoons Worcestershire sauce
• ane½ tablespoons Dijon mustard
• i½ teaspoons chili pulverization
• ¾ teaspoons garlic pulverisation
• ¼ teaspoon cayenne pepper

Instructions

1. Preheat the oven to 300 degrees F.
2. Flavour the ribs all over with table salt and pepper, then arrange in a xiii past nine-inch baking dish (it volition be a tight squeeze).
3. Combine all of the ingredients for the BBQ sauce in a minor basin and stir until smooth.
4. Pour ⅓ of the sauce (almost ½ cup) over the ribs. Using tongs, flip the ribs over and spoon some other ⅓ of the sauce over top. Reserve the remaining BBQ sauce to spoon over the cooked ribs. Cover the pan with aluminum foil and roast for 2½ hours. Remove the foil and, if the cooking liquid is covering the meat, utilise a large spoon or ladle to remove some of the liquid so that the tops are exposed. (Annotation: the meat will wait unappetizing at this stage; don't worry, it will look much better once information technology's done!) Cook for 30 minutes more, uncovered, until the meat is tender and browned. Cut off whatsoever excess fat that remains around the short ribs. Transfer the short ribs to a serving platter. Discard the cooking liquid, equally it will be very greasy. Slather the reserved BBQ sauce over the short ribs and serve.
5. Freezer-Friendly Instructions: The ribs can be frozen for upward to 3 months. Reheat them tightly covered with foil in a 300°F oven until heated through.

Pair with

Nutrition Information

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• Per serving (4 servings)
• Calories: 1,320
• Fatty: 87g
• Saturated fat: 37g
• Carbohydrates: 59g
• Sugar: 54g
• Cobweb: 1g
• Poly peptide: 80g
• Sodium: 2327mg
• Cholesterol: 331mg

This website is written and produced for informational purposes just. I am non a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional data is offered as a courtesy and should non be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my all-time to provide accurate nutritional data, these figures should be considered estimates only. Varying factors such every bit product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed alter the effective nutritional information in any given recipe. Furthermore, unlike online calculators provide different results depending on their ain diet fact sources and algorithms. To obtain the nigh authentic nutritional information in a given recipe, yous should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred diet calculator.

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