Description
Smoky, tender short ribs without firing up the grill?
This recipe delivers big flavor, indoors.
Ingredients
Units
Scale
- 4.5 lbs (2044 g) beef short ribs
- salt and black pepper for seasoning
- 0.67 cups (158 ml) brown sugar
- 1 tsp paprika
- 0.5 tsp garlic powder
- 2 Tbsp apple cider vinegar
- 0.67 cups (158 ml) ketchup
- 1 Tbsp yellow mustard
- 1 Tbsp Worcestershire sauce
- 1 Tbsp liquid smoke
- fresh parsley (for serving)
Instructions
- Preheat oven to 300°F (149°C).
- Season the short ribs with salt and pepper and place in a 9×13 inch baking dish.
- In a small bowl, combine the brown sugar, paprika, garlic powder, vinegar, ketchup, mustard, Worcestershire sauce, and liquid smoke. Stir until combined and pour over the short ribs, coating them completely.
- Cover the dish tightly with aluminum foil and bake at 300°F (149°C) for 2.5 hours.
- Remove the foil, baste the short ribs with the pan sauce and bake for an additional 30 minutes to caramelize the ribs.
- Garnish with fresh parsley and serve.
Notes
- For deeper flavor, marinate the short ribs in the BBQ sauce overnight before baking.
- If you don’t have liquid smoke, you can omit it or substitute with 1 teaspoon of smoked paprika.
- Leftover short ribs can be stored in the refrigerator for up to 4 days and reheated in the oven or microwave.
- Prep Time: 10 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 short rib
- Calories: 450
- Sugar: 15
- Sodium: 800
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Carbohydrates: 20
- Fiber: 2
- Protein: 40
- Cholesterol: 150