BBQ Braised Short Ribs

Get ready for the most tender, flavor-packed short ribs you’ve ever tasted! These BBQ braised beauties are what comfort food dreams are made of – perfectly tender meat that literally falls off the bone, swimming in a rich, smoky-sweet sauce.

The magic happens when these meaty ribs slow-cook in a Dutch oven, where the BBQ sauce mingles with aromatic vegetables and beef broth to create an incredible sauce that’ll have you reaching for extra napkins. Trust me, this is the kind of dish that makes people think you spent all day in the kitchen (while it practically cooks itself!).

Ingredients

For the Ribs:

• 2 tablespoons vegetable oil
• 3 to 3½ pounds bone-in or boneless beef short ribs
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper

For the Braising Sauce:

• 1 large onion, cut into thick rings
• 5 carrots, peeled and chunked
• 4 cloves garlic, coarsely chopped
• 16 ounces canned tomato sauce
• 1 cup BBQ sauce
• 1 cup low sodium beef broth

Steps

1. Preheat your oven to 325°F (163°C). This moderate temperature ensures the meat becomes tender without drying out.
2. Heat 2 tablespoons oil in a Dutch oven over medium heat until shimmering. Brown ribs for 4-5 minutes per side until deeply golden – don’t skip this step, it’s crucial for flavor development! Work in batches to avoid overcrowding. Season with salt and pepper during browning.
3. Remove ribs to a paper-towel-lined plate. Add onions and carrots to the same pot (keep those flavorful drippings!). Cook for 8 minutes, stirring occasionally, until onions are translucent with golden edges. Add garlic and cook 1 minute more until fragrant but not burned.
4. Pour in tomato sauce, BBQ sauce, and broth. Bring to a boil, then reduce to simmer for 1 minute to marry flavors. Return ribs to pot, nestling them into the sauce.
5. Cover and transfer to preheated oven. Cook for 2½ hours, turning ribs every 45 minutes. They’re done when meat is fork-tender and nearly falling off the bone (internal temperature should reach 190°F (88°C)).

Smart Swaps

• Use beef chuck roast cut into large chunks as a more budget-friendly alternative
• Substitute root beer for half the BBQ sauce for an interesting flavor twist
• Try coconut aminos instead of BBQ sauce for a lower-sugar option

Make It Diabetes-Friendly

• Use sugar-free BBQ sauce to reduce carbs by 12g per serving
• Replace half the carrots with celery (reduces carbs by 6g per serving)
• Serve over cauliflower mash instead of potatoes or rice
• Portion size: stick to 6 ounces of meat per serving

Pro Tips

• Let meat come to room temperature before cooking for even browning
• Don’t rush the browning process – it builds essential flavor
• If sauce is too thin after cooking, remove meat and reduce sauce on stovetop
• For extra tenderness, cook up to 3 hours total