Easy Oven Baked Short Ribs

Easy Oven Baked Short Ribs

 

 

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

Beef broth

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.  

  

Sauce

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.

Photography is the property of and copyrighted to Welcome Home.

Maryland Cream of Crab Soup

 

 

 

 

 

 

 

 

 

 

 

This is the King of all soups here in Maryland. We love our Maryland blue crabs and all the different dishes you can make from this wonderful crustacean. This is one of my favorites and so easy to make. This soup is so creamy, thick and delicious and full of tender, sweet Maryland lump crab.

Maryland Cream of Crab Soup

 1/4 cup (1/2 stick) butter

½ cup onion, coarsely chopped

1/3 cup flour

2 cups half-and-half (half milk/half cream)

2 cups cream

1 tablespoon Old Bay Seasoning

1 pound jumbo lump crab meat

3 tablespoons dry sherry or cooking sherry (optional)

 

 

 

 

 

 

 

 

 

 

Melt butter in 3-quart saucepan on medium heat. Add onion; cook and stir 5 minutes or until softened. Add flour and Old Bay and whisk until well blended. While whisking constantly, gradually add cream and half and half. Bring just to boil.

 

 

 

 

 

 

 

 

 

Reduce heat to low and gently stir in crab meat. Simmer 20 minutes, stirring occasionally.

Stir in sherry, if desired and heat for an additional 2 minutes. Sprinkle with additional Old Bay, if desired.

  

Photography is the property of and copyrighted to Welcome Home.