Braised Beef Short Ribs
You’ll be sticking to these ribs once you’ve tried this easy recipe. If the ribs you are using are extra thick, add 30 minutes of braising time.
Prep Time: 35 minutes
Cook Time: 2 hours
- 3.3 lbs (1.5 kg) beef short ribs
- 1½ tsp (7.5 mL) salt
- 1 tsp (5 mL) black pepper
- 1½ Tbsp (22 mL) sodium-reduced soy sauce
- 3 Tbsp (45 mL) barbecue sauce, divided
- ¾ cup (175 mL) flour
- ¼ cup (60 mL) olive oil, divided
- 1 large onion, diced
- 3 cups (750 mL) sliced mushrooms
- 1 cup (250 mL) beef broth
- 1 can (28 oz/796 mL) diced tomatoes, with juice
- Preheat the oven to 175°C (350°F).
- In a bowl, season the ribs with salt and pepper. Add the soya sauce and 1½ tablespoons (22 mL) of the barbecue sauce and toss. Let marinate for 30 minutes at room temperature
- Lightly dust the ribs in flour and shake off excess.
- Heat a heavy, oven-safe pot on the stove over medium-high heat. Brown the ribs in two batches, adding 1 tablespoon (15 ml) of oil for each batch. Brown ribs on both sides, remove from pot and set aside. Repeat for the second batch.
- Add the remaining tablespoon (15 mL) of oil to the pot. Add the onion and cook for 2 minutes. Add the mushrooms and cook for 2 minutes more.
- Stir in the beef broth, the remaining 1 ½ tablespoons (22 mL) barbecue sauce and the tomatoes (and juice) and bring to a simmer.
- Return the ribs to the pot. Stir to ensure the meat is covered in sauce. Bring to a boil. Cover pot with a tight-fitting lid and transfer to the oven. Braise ribs for 90 minutes.
- Serve hot.
- Chill leftover ribs for up to 3 days in the fridge.
- To freeze, let it cool, then transfer to food safe containers, removing all excess air, and freeze for up to 3 months. When ready to use, thaw in fridge overnight and heat to serving temperature (165°F/74°C or higher).
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