So-Tender Short Ribs
- SERVES
- 4
- COOK TIME
- 1 Hr 50 Min
My grandfather used to use that favorite expression, "Good things come to those who wait." Well, here's the proof that it's true!
What You'll Need
- 4 pounds beef short ribs
- 1 large onion, cut into chunks
- 2 medium-sized red bell peppers, cut into 1-inch strips
- 1 cup barbecue sauce
- 1 cup ready-to-use beef broth
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup water
- 1/4 cup all-purpose flour
What to Do
- Preheat the oven to 350F. In a large nonstick skillet, brown the ribs over medium-high heat for 6 to 7 minutes, turning to brown all sides.
- Drain off the excess liquid and place the ribs in a 9" x 13" baking dish that has been coated with cooking spray. Cover the ribs with the onion and bell peppers.
- In a medium-sized bowl, combine the barbecue sauce, broth, salt, and black pepper; mix well and pour over the ribs and vegetables. Cover tightly with aluminum foil and bake for 1 to 11/4 hours, or until the meat is just fork-tender.
- In a small bowl, whisk together the water and flour until smooth. Pour the flour mixture into the pan drippings and mix with a fork or whisk. Cover tightly with aluminum foil and return to the oven for 30 minutes or until the meat is very tender and the sauce is thickened.
Notes
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