A Southerner’s Best BBQ Braised Short Ribs.

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

Ingredients:

  • 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

The Method:

  1. Preheat oven to 400 degrees Fahrenheit.
  2. 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.
  3. Turn off heat, add 1 cup of chicken stock, tomato sauce, BBQ sauce, stirring lightly to ensure that sauce is well-infused & coating ribs.
  4. Add onions, green bell pepper, stem of thyme, & scotch bonnet hot pepper (if desired).
  5. Cover Dutch Pot and place in oven for 2 hours, stirring occasionally to ensure ribs don’t stick to bottom of pot.
  6. 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.
  7. Stir lightly to fully coat ribs & veggies.
  8. Add 2 tablespoons of brown sugar, sprinkling lightly over everything and stir again to ensure that it is incorporated in sauce.
  9. Cook for last hour.
  10. Remove from oven and let sit for 5 minutes to decrease simmer.
  11. 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.

Xx♥, S.

 

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