Braised short ribs will make your mouth water
Made and reviewed by CHARLOTTE ANGELL
For The Advocate

Jon’s Rating: This month I had stopped into Wood’s Smoked Meats to grab a couple of fresh steaks for the weekend. However, plans changed when I spied in the meat case my new favorite beef cut: short ribs. My mouth was watering like Pavlov’s dog after hearing a fire alarm.

This turned out wonderful.

Yet, again I’m going to have to give this one 4 hats on my 4 hat scale.

This one would be good to share for family and friends getting together. Cook extra. If there is any leftover it heats up and taste great the next day. The bbq sauce is really good, I even flavored my potatoes like it was gravy.

I really hope to see this one again on the menu.

Easy Braised Short Ribs
By: Dinner Then Dessert

2 tsp. kosher salt
½ tsp. coarse ground black pepper
¼ cup flour
¼ cup vegetable oil
1 yellow onion, chopped
3 pounds beef short ribs, thick cut (English Style)
2 cups BBQ sauce, recipe follows
1 cup beef broth

Best Ever BBQ Sauce
1 cup each ketchup and vinegar
½ cup corn syrup
2 tsp. sugar
½ tsp. salt
¼ tsp. each onion powder, garlic powder and Tabasco sauce
Add all the ingredients into a saucepan an whisk until combined.
Bring to a boil, then simmer on low for 45 minutes.

Preheat the oven to 325 degrees, season you ribs with salt and pepper and toss with flour.
In the Dutch oven, add the oil, high heat and brown the beef on all sides until dark brown, 4-5 minutes on each side. Remove the short ribs to a platter and cover. Lower the heat to medium, add the onions and caramelize them to a nice deep golden brown color, about 3-4 minutes, then add the BBQ sauce, beef broth and short ribs back into the pot leaving them exposed by about ½ inch.
Put the covered Dutch oven in the oven and cook for 2- 2 ½ hours, or until the meat is tender and can easily be pierced with a fork. The timing will depend on the size of each rib, if you have nice large cuts, stick closer to 2 ½ hours.