Recepieplanning
American
BBQ Beef Short Ribs Dinner
200 min total20 prep180 cook4 servings620 cal
Fall-off-the-bone beef short ribs braised low and slow in a tangy maple-tomato barbecue sauce. Sticky, rich, and made for mashed potatoes.
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Ingredients
4servings
meat
- 3 lbbeef short ribs
produce
- 1onion
- 4 clovesgarlic
pantry
- 1.5 cuptomato sauce
- 0.25 cupwhite vinegar
- 0.25 cupmaple syrup
- 2 tbspbrown sugar
- 1 tbspsmoked paprika
- 1 cupbeef broth
- 2 tbspolive oil
- 2 tspsalt
- 1 tspblack pepper
Steps
- Preheat oven to 325°F (165°C). Pat ribs dry and season with salt and pepper.
- Heat oil in a Dutch oven and sear ribs on all sides until deeply browned; remove to a plate.
- Sauté diced onion until soft, then add garlic for 30 seconds.
- Stir in tomato sauce, white vinegar, maple syrup, brown sugar, smoked paprika, and beef broth.
- Return ribs to the pot bone-side up, cover, and braise in the oven 2.5–3 hours until tender.
- Transfer ribs to a tray; skim fat from the sauce and simmer to thicken on the stove.
- Brush ribs with sauce and broil 2–3 minutes until sticky and caramelized.
- Rest briefly, then plate with extra sauce.
- Serve with mashed potatoes or coleslaw.
- Leftover meat shreds well for sandwiches the next day.
Tips
- Sear ribs well before braising for caramelized flavor.
- Keep the braise covered so the meat stays moist.
- Skim excess fat before reducing the sauce.
- Brush ribs with reduced sauce and broil briefly for a sticky finish.
