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Oven Baked Beef Short Rib Recipe

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When craving comfort food, you lot tin't beat meltingly tender short ribs tiresome-cooked in a sweet and tangy barbecue sauce.

short ribs

When you're craving comfort food, you can't vanquish meltingly tender short ribs slow-cooked in a sweet and tangy barbecue sauce. And here'due south the all-time part: there are only 15 minutes of hands-on prep work and the oven does the rest. Actually! Dissimilar many roast or stew recipes, it's non necessary to sear the meat first. Instead, you just slather information technology generously with sauce, put it in the oven to broil, and allow deliciousness ensue.

What y'all'll demand to make Themingredients

Before we get to the recipe, a few words on boneless brusque ribs. You lot'll want to count on most one pound per person. I know it seems similar a lot but they shrink significantly while cooking, and people tend to eat generous portions. I buy mine from Whole Foods. If you lot tin only detect bone-in ribs, they will work, just they may take just a bit longer to cook

How to make them

seasoned-short-ribs

Begin by cut the short ribs in one-half and seasoning them with salt and pepper. Place them in a 9″ x 13″ baking dish. Next, brand the homemade BBQ sauce past combining the ketchup, dark brown sugar, cider vinegar, Worcestershire sauce, Dijon mustard and spices in a small-scale basin.

bbq-sauce

Slather almost 2/three of the sauce all over the meat, and reserve the rest for the finished dish.

spreading-bbq-sauce-on-shortribs

Cover the pan with aluminum foil and broil at 300 degrees for well-nigh 2-i/2 hours. covered-with-foil

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

cooked-short-ribs

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

bbq-short-ribs

Notation: Recipe inspired past Sunny Anderson's Easy BBQ Boneless Short Ribs

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Easy Irksome-Baked BBQ Short Ribs

When craving comfort food, you can't beat meltingly tender short ribs irksome-cooked in a sweetness and tangy barbecue sauce.

Ingredients

For the Ribs

  • 4 pounds boneless beef short ribs, cut into 4-inch long pieces
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper

For the BBQ Sauce

  • one cup ketchup
  • ¾ cup night brown sugar, packed
  • 1½ tablespoons cider vinegar
  • 1½ tablespoons Worcestershire sauce
  • one½ tablespoons Dijon mustard
  • 1½ teaspoons chili pulverization
  • ¾ teaspoons garlic pulverization
  • ¼ teaspoon cayenne pepper

Instructions

  1. Preheat the oven to 300 degrees F.
  2. Season the ribs all over with salt and pepper, then arrange in a 13 past 9-inch baking dish (information technology will 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 (most 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, employ a large spoon or ladle to remove some of the liquid so that the tops are exposed. (Note: the meat will look unappetizing at this phase; don't worry, it volition expect much improve in one case it's washed!) Cook for 30 minutes more, uncovered, until the meat is tender and browned. Cut off any excess fatty that remains around the short ribs. Transfer the short ribs to a serving platter. Discard the cooking liquid, as information technology volition be very greasy. Slather the reserved BBQ sauce over the short ribs and serve.
  5. Freezer-Friendly Instructions: The ribs can be frozen for upwards 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
  • Fat: 87g
  • Saturated fat: 37g
  • Carbohydrates: 59g
  • Sugar: 54g
  • Fiber: 1g
  • Protein: 80g
  • Sodium: 2327mg
  • Cholesterol: 331mg

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

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