Ingredients
- 5 lb lean beef short ribs, cut into 3-4-inch pieces
- 1 teaspoon salt, plus salt to taste
- 1/2 teaspoon freshly ground pepper
- 2 tablespoons vegetable oil
- 2 onions, thickly sliced crosswise into rings
- 2 carrots, peeled and sliced
- 4 cloves garlic, coarsely chopped
- 2 cups tomato sauce
- 1 cup purchased barbecue sauce
- 1 cup beef broth
Directions
-
Preheat an oven to 325 degrees F. Sprinkle ribs with salt and pepper. Heat the oil in a heavy large pot over medium-high heat. Add the ribs and brown evenly on all sides, about 5 minutes. Transfer the ribs to paper towels to drain briefly.
-
Add onions to the same pot and sauté over medium-high heat, until browned, about 5 minutes. Add the carrots and sauté until crisp-tender, about 5 minutes longer. Add the garlic and sauté for 1 minute. Stir in the tomato sauce, barbecue sauce and beef broth. Reduce the heat to medium-low and simmer for 1 minute to blend the flavors. Add the ribs to the sauce.
-
Bake until the meat is very tender, turning ribs occasionally, about 2 1/2 hours. Season to taste with salt and pepper. Place on warm plates and serve immediately.