Happy Sunday, Ya’ll!
Today’s dish was truly inspired by my Southern roots (like many of my other dishes). I decided to make short beef ribs (since I don’t generally eat pork often) and thought of the idea of copying a “crockpot” kind of meal, but not in a crockpot. It’s just nice and slowly cooked. Haha.
Yes, so I cooked everything together to ensure that no veggie or meat went untouched from this amazing “saucey, goodness”! It was definitely a nice, chill day for me and my guys and I got a chance to slowly cook this baby in the oven for a little over 3 hours, so you know the meat was “falling off the bones”. Yummy!
Well, I’ve included the recipe below so that you can also give it a try. If you’d prefer to make this on chill Sunday or light-work day in the week, you’ll definitely find it to be pretty easy. Prepping the veggies and seasoning the ribs overnight definitely makes ALL the difference. It’s a great dish for any cold day OR just a day that you spend quality time with your family and enjoy a NICE WARM MEAL.
By the way, as you’ll see in my photos below, I added a bit of the Chimichurri sauce that I made last night. Just a little on top goes a long way! Boy, did those flavors of the “herbiness” bring this dish to a whole other level. A great addition, indeed!
Slow-cooked BBQ Braised Short Ribs Recipe
- 2 cups chicken stock (divide into two 1 cup amounts)
- 3 large red potatoes ( peeled & diced)
- Large pack of short ribs (seasoned overnight is best!)
- 1 bottle BBQ sauce
- 14 oz. can Tomato sauce (I used organic!)
- Stem of Thyme
- 1 scotch bonnet hot pepper
- 1/4 cup diced red onion
- Handful (about 2 cups) green beans
- 1/4 cup of green bell pepper
- 2 cups carrots (peeled & diced)
- 1 tablespoon vegetable oil
- Preheat oven to 400 degrees Fahrenheit.
- Add vegetable oil to large Dutch Pot on high heat & add short ribs in (one at a time), turning after 2-3 minutes OR until brown on each side.
- Turn off heat, add 1 cup of chicken stock, tomato sauce, BBQ sauce, stirring lightly to ensure that sauce is well-infused & coating ribs.
- Add onions, green bell pepper, stem of thyme, & scotch bonnet hot pepper (if desired).
- Cover Dutch Pot and place in oven for 2 hours, stirring occasionally to ensure ribs don’t stick to bottom of pot.
- Prepare red potatoes & carrots (if you haven’t done so). Add to pot with ribs after 2 hour mark. Also, add other cup of chicken stock (that was put aside) to prevent everything from drying and not being saucy.
- Stir lightly to fully coat ribs & veggies.
- Add 2 tablespoons of brown sugar, sprinkling lightly over everything and stir again to ensure that it is incorporated in sauce.
- Cook for last hour.
- Remove from oven and let sit for 5 minutes to decrease simmer.
- serve immediately and ENJOY!
What did you guys have for dinner today? Any special dishes because it’s Sunday? Be sure to let me know in the comments below. ↓
Thanks so much for reading, liking, commenting, and sharing.