BBQ Braised Short Ribs

BBQ Braised Short Ribs cooked low and slow in a rich tomato and BBQ sauce with carrots, onions, and garlic. This easy recipe creates tender, flavorful ribs that fall off the bone, perfect for family dinners, weekend meals, or special occasions. Serve with mashed potatoes, roasted vegetables, or crusty bread for a complete hearty meal.

Ingredients

• 2 tablespoons vegetable oil
• 3 to 3½ pounds beef short ribs, bone-in or boneless, cut into 3–4 inch pieces
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 large onion, sliced into thick rings
• 5 carrots, peeled and cut into chunks
• 4 garlic cloves, coarsely chopped
• 16 ounces canned tomato sauce
• 1 cup BBQ sauce
• 1 cup low-sodium beef broth

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Instructions

1. Preheat and Brown the Ribs

1. Preheat the oven to 325°F (165°C).
2. Heat the vegetable oil in a large, heavy, oven-safe pot or Dutch oven over medium heat.
3. Brown the short ribs on all sides, about 5 minutes per batch. Season with salt and pepper as they sear.
4. Transfer the ribs to paper towels to drain excess oil.

2. Cook the Vegetables

1. In the same pot, add the onion rings and carrot chunks. Cook and stir until the onions become translucent and start to brown, about 8 minutes.
2. Add the garlic and cook for 1 minute until fragrant.

3. Combine Sauce and Ribs

1. Stir in the tomato sauce, BBQ sauce, and beef broth. Bring the mixture to a boil and simmer for 1 minute to combine flavors.
2. Return the browned ribs to the pot, coating them with the sauce.

4. Braise in the Oven

1. Cover the pot and bake in the preheated oven for about 2½ hours, until the meat is very tender.
2. Turn the ribs occasionally during cooking for even flavor.
3. Adjust seasoning with salt and black pepper if needed before serving.

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Why You’ll Love This Recipe

• Tender, fall-off-the-bone ribs with rich BBQ flavor.
• The slow braising process creates a savory, deeply flavored sauce.
• Perfect for family dinners, gatherings, or a comforting weekend meal.

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Tips

• Brown ribs in batches: Avoid overcrowding the pot to get a nice sear.
• Use a heavy pot: A Dutch oven retains heat and ensures even cooking.
• Check tenderness: Meat is ready when it easily pulls from the bone.

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Variations and Substitutions

• Swap BBQ sauce for a smoky chipotle or honey BBQ sauce for a different flavor profile.
• Use boneless short ribs for easier serving and less trimming.
• Add potatoes or parsnips to the braise for a heartier one-pot meal.

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FAQs

Q: Can I prepare this ahead of time?
A: Yes, braised ribs taste even better the next day after the flavors meld. Reheat gently on the stove.

Q: Can I cook this on the stovetop instead of the oven?
A: Yes, simmer covered on low heat for about 2½–3 hours until tender.

Q: How do I store leftovers?
A: Refrigerate in an airtight container for up to 3 days or freeze for up to 2 months.

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Serving

• Serve ribs with mashed potatoes, roasted vegetables, or crusty bread to soak up the sauce.
• Pair with a simple green salad or coleslaw for a balanced meal.

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Suggestions

• Garnish with fresh parsley or chives for color.
• Add a splash of Worcestershire sauce or smoked paprika to the braising liquid for extra depth.
• Serve with extra BBQ sauce on the side for dipping.