Barbecue Styled Braised Short Ribs Recipe by Judi Woodman McComiskey

BBQ Braised Short Rib Ingredients

4 beef short ribs (14 to 16 ounces each)

½ teaspoon salt

Fresh ground black pepper, to taste

2 tablespoons olive oil

2 medium onions, diced

1 carrot, diced


1 rib celery, diced

3 14.5 ounce cans chicken broth (or homemade)

1 cup chili sauce (Heinz)

¼ cup Worcestershire sauce

2 tablespoons dark brown sugar

2 bay leaves

1 tablespoon fresh thyme

How to Make Barbeque Style Braised Short Ribs

Heat the oven to 300˚F. Season the ribs with salt and pepper. Heat the olive oil in a Dutch oven over medium-high heat. Cook the ribs in batches, 3 minutes per side, until browned; remove ribs and set aside.

Add the onions, carrots, and celery to the pot, and cook stirring occasionally for 10 minutes or until the vegetables are tender. Add the chicken broth, chili sauce, Worcestershire sauce, brown sugar, bay leaves, and thyme. The sauce can be thickened by reducing over high heat to the desired consistency. Return the meat to the Dutch oven and cover, transferring to the oven. Bake for 2½ to 3 hours, or until the meat is fork tender. Remove the bay leaves and discard.

To serve, remove the meat from the bones, and place meat on a deep platter. Skim the fat from sauce and spoon sauce over the warm ribs. Serves 6.

Recipe Notes: For the chili sauce, it is suggested to use Heinz brand. If you cook the sauce a day ahead of time and refrigerate it, you can easily skim the fat off the top.

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