Description
Sinking your teeth into BBQ Beef Short Ribs means diving into a world of smoky, melt-in-your-mouth goodness straight from the grill. Slow-cooked and seasoned with care, these ribs deliver pure barbecue bliss that’ll have your friends begging for seconds.
Ingredients
Scale
Proteins:
- 4 lbs Beef Short Ribs, English cut
Base Liquids and Aromatics:
- 1 cup Beef Broth
- 1 cup Ketchup
- ½ cup Apple Cider Vinegar
- 2 tbsp Olive Oil
- 1 large Yellow Onion
- 4 cloves Garlic
Seasonings and Enhancers:
- ¼ cup Worcestershire Sauce
- 2 tbsp Brown Sugar
- 1 tbsp Dijon Mustard
- 1 tbsp Smoked Paprika
- 1 tsp Chili Powder
- ½ tsp Ground Cumin
- ¼ tsp Cayenne Pepper
- Salt
- Black Pepper
- 2 tbsp Cornstarch
- 2 tbsp Cold Water
Instructions
- Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Sauté 1 chopped yellow onion until soft and translucent, about 5-7 minutes.
- Add 4 minced garlic cloves and cook for 1 minute until fragrant, stirring to prevent burning.
- Pour in 1 cup beef broth, 1 cup ketchup, ½ cup apple cider vinegar, ¼ cup Worcestershire sauce, 2 tablespoons brown sugar, 1 tablespoon Dijon mustard, and spices.
- Stir the sauce ingredients thoroughly. Bring to a simmer, then reduce heat to low and let it bubble gently for 20-30 minutes.
- Taste the sauce and adjust seasonings as needed. For a thicker consistency, whisk 2 tablespoons cornstarch with 2 tablespoons cold water and slowly stir into the sauce.
- Pat 4 pounds of beef short ribs dry with paper towels. Season generously with salt and black pepper on all sides.
- Heat the remaining 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Sear the ribs in batches, browning each side for 3-4 minutes.
- Transfer seared ribs to the pot and pour prepared BBQ sauce over them. Arrange ribs in a single layer if possible.
- Cover the pot and reduce heat to low. Braise the ribs for 3-4 hours, checking periodically and adding beef broth if the sauce gets too thick.
- The ribs are done when meat easily pulls away from the bone and feels tender when pierced with a fork.
- Carefully remove ribs from the pot and place on a serving platter. Optional: strain the sauce through a fine-mesh sieve for a smoother texture.
- Simmer the strained sauce for a few minutes to thicken. Spoon sauce generously over the short ribs.
- Garnish with chopped parsley, sesame seeds, and sliced green onions. Serve hot with your favorite side dishes.
Notes
- Let the short ribs come to room temperature before searing to ensure even cooking and a better crust.
- Choose well-marbled, bone-in short ribs for maximum tenderness and rich flavor.
- For a gluten-free version, replace Worcestershire sauce with tamari or coconut aminos.
- Low and slow braising is the key to transforming tough meat into melt-in-your-mouth deliciousness.
- Prep Time: 15-20 minutes
- Cook Time: 3 hours 40 minutes - 4 hours 10 minutes
- Category: Beef
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 498 kcal
- Sugar: 9 g
- Sodium: 375 mg
- Fat: 34 g
- Saturated Fat: 12 g
- Unsaturated Fat: 20 g
- Trans Fat: 1 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 37 g
- Cholesterol: 125 mg