Print Recipe
 Dutch Oven Short Ribs
Course Entree
Servings
Ingredients
  • 5 lbs beef short ribs cut into 3 inch pieces
  • 2 Tablespoons of vegetable oil
  • 1 teaspoon Salt
  • 1/2 teaspoon ground pepper
  • 1 large onion cut into thick slices separated
  • 1/4 cup brown sugar
  • 5 carrots peeled and chunked
  • 4 cloves garlic coarsely chopped
  • 16 oz can tomato sauce
  • 1 cup barbecue sauce
  • 1 cup beef broth
Course Entree
Servings
Ingredients
  • 5 lbs beef short ribs cut into 3 inch pieces
  • 2 Tablespoons of vegetable oil
  • 1 teaspoon Salt
  • 1/2 teaspoon ground pepper
  • 1 large onion cut into thick slices separated
  • 1/4 cup brown sugar
  • 5 carrots peeled and chunked
  • 4 cloves garlic coarsely chopped
  • 16 oz can tomato sauce
  • 1 cup barbecue sauce
  • 1 cup beef broth
Instructions
  1. Heat oil in a 12 inch Dutch oven. Sprinkle ribs with salt and pepper and brown the ribs on all sides.
  2. Once ribs are browned, transfer to paper towel lined plate.
  3. Stir onions and carrots into the Dutch oven. Cook onions and carrots until they are lightly browned.
  4. Add garlic and cook for 2 minutes.
  5. Add tomato sauce, barbecue sauce, brown sugar and beef broth. Stir and bring to a low boil, let simmer for 2 minutes to meld flavors.
  6. Turn stove to a low/med heat and slowly stir in browned ribs.
  7. Put lid on Dutch oven and braise ribs for 2 to 2 1/2 hours.