There is nothing…..and I mean nothing….as delicious as slow cooked short ribs. Nothing. Tender, succulent, fall off the bone perfection that just melts in your mouth with every bite. I keep it as simple as I can and slow bake them in the oven first. Then I slather them down with a sauce to die for. Guaranteed to get to get plenty of oohs and ahhs.
Easy Oven Baked Short Ribs
4-6 pounds meaty boneless beef short ribs
Lipton Onion soup
Salt and pepper
Preheat oven to 350 degrees.
Pat dry ribs with paper towel. Season the short ribs all over with salt and pepper and then arrange in baking dish. It’s okay if it is a tight squeeze. Pack them in. Sprinkle each rib with a generous amount of the soup mix.
Next, pour your beef broth on top and all around the short ribs. Make sure that ribs are wet with broth.
Cover tightly with aluminum foil. Bake for at least 3 hours. While ribs are cooking, make the sauce.
NOTE: This recipe can also be made in a slow cooker. Turn the heat on high and slow cook for at least 6 hours.
1 cup ketchup
3/4 cup dark brown sugar, packed
1-1/2 tablespoons apple cider vinegar
1-1/2 tablespoons Worcestershire sauce
1-1/2 tablespoons Dijon mustard
1-1/2 teaspoons chili powder
3/4 teaspoons garlic powder
1/8 teaspoon cayenne pepper
Combine all of the ingredients for the BBQ sauce in a small bowl and stir until smooth. Cover and refrigerate until ribs are done. Uncover ribs and make sure they are fork tender. Pour off excess drippings in bottom of dish.
Note: the meat will look unappetizing at this stage; don't worry, it will look much better when it’s finished.
Next, spoon 1/3 of the sauce (about 1/2 cup) over the short ribs. Using tongs, flip the ribs over and spoon another 1/3 of the sauce over top. Reserve the remaining sauce to spoon over ribs later.
Bake for 30 minutes more, uncovered until sauce is sticky. Transfer the short ribs to a serving platter. Spoon the reserved BBQ sauce over the short ribs and serve.
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