|EVERY FEW MINUTES|
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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 325°F oven and bake for 90 minutes. Add onions and carrots, reduce heat to 250°F 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 250-300°F until tender, basting occasionally with beef broth as needed.
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