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OVEN BAKED BEEF SHORT RIBS 
4 lbs. short ribs of beef
4 tbsp. flour
1 tsp. salt
1/2 tsp. pepper
4 tbsp. bacon drippings or olive oil
2 onions, chopped
3 cloves garlic, minced
1/2 cup parsley, chopped
3 tbsp. brown sugar
3 tbsp. cider vinegar
1/2 tsp. dry mustard
1/2 cup Heinz Chili Sauce or any BBQ sauce
2 tsp. Worcestershire sauce
1 1/2 cups beef broth
8-12 pearl onions, peeled
8-12 baby carrots, chopped

Use a cast iron or other heavy wide skillet or pan that is also ovenproof.

Remove any membranes (or silverskin) from short ribs.

Combine flour, salt, and pepper and rub into the ribs.

Brown them in the bacon fat or olive oil in a large skillet, turning as they brown. Add chopped onions, garlic and parsley.

When browned, pour off all but a small portion of the drippings remaining in pan. Add remaining ingredients except the pearl onions and carrots.

Bring the sauce to a boil, then cover the pan and transfer to a preheated 325F oven and bake for 90 minutes. Add onions and carrots, reduce heat to 250F and bake for another hour or until ribs are fork tender, basting occasionally.

These ribs are excellent when cooked on the grill or in a smoker. Maintain a temperature of 250-300F until tender, basting occasionally with beef broth as needed.

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 Rating: 4.7 / 5 - Reviews: 11
May 20, 12:34 PM
Pam Sievert (Michigan) says:
Feb 28, 7:31 AM
Kandace (Indiana) says:
Jan 30, 11:23 PM
Loved it!!! (Maryland) says:
Nov 15, 5:59 AM
PBW (Tennessee) says:
Nov 6, 5:23 PM
Jennifer (Florida) says:
Nov 5, 7:26 PM
Vmattison (New York) says:
Sep 10, 5:16 PM
Earleen Leier (Nova Scotia) says:
Apr 25, 10:52 PM
Michelle (Maryland) says:
Cooks.com says:
Jan 6, 9:53 AM
Salgalcal (California) says:
Dec 12, 6:59 PM
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