Ingredients Jump to Instructions ↓

  1. 8 pounds meaty beef short ribs

  2. 3 medium onion; sliced

  3. 1/2 teaspoon salt

  4. 1 1/2 cups barbecue sauce

  5. 1/2 teaspoon black pepper

  6. 1 15 oz can tomato sauce;

  7. 6 centiliters garlic; coarsely chopped

  8. 1 13 oz can beef broth -- reduced sodium

  9. 4 medium carrots; diagonally sliced

Instructions Jump to Ingredients ↑

  1. Preparation : 1. Preheat oven to 425 degrees F. Sprinkle ribs with salt and pepper; place in single layer in a large roasting pan. Roast ribs for 1 hour, until nicely browned and some of the fat is rendered, turning once. Transfer ribs to a large plate; drain all but 1 tablespoon drippings from pan. To drippings, stir in garlic, carrots and onion. Return to oven and roast 15 to 20 minutes.

  2. Reduce oven temperature to 325 degrees F. To vegetables in pan, stir in barbecue sauce, tomato sauce, broth and 1/2 cup water. Return ribs to pan, spooning some sauce over them. Tightly cover with foil. Bake ribs 1 3/4 hours, or until very tender, turning once. Skim fat off surface. Dinner Plan: Remove 1/2 of ribs and sauce to a microwave proof container; cool, then freeze for later use. Serve remaining ribs. (Approximate microwave times: Defrost 25 minutes; reheat 6 minutes, shifting ribs once or twice.)


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