Short ribs are one of my favorite things. They’re juicy and tender, and often fall off the bone. We decided to pick these up shortly after coming up with our barbecue sauce recipe to celebrate the life of our friend Brian, and with it still on the mind, we slathered it on these short ribs and went to town.
A short aside, since I don’t have much to share this week, is a handy chart of beef cuts on a cow, because as I wrote this I realized I had no idea where beef short ribs come from. Not all of our beef came with the rib still on the bone, but nevertheless it came out delicious. If you’re in the mood for ribs, these will not let you down.
2 lbs beef short ribs
1/2 C barbecue sauce
(or your favorite bbq sauce, if you don’t want to make your own)
1/2 C chicken broth
Preheat oven to 400ºF. While the oven is preheating, brush your ribs with half of the barbecue sauce. Once brushed evenly, place with the fat-side facing down in your baking pan. We use a pan with a rack to allow it to heat more evenly and to reduce the chance of it sticking to the bottom of a cookie sheet.
Cook for 30 minutes uncovered to brown the ribs. Add the chicken broth, brush the reminder of the sauce on the ribs, and cover tightly with aluminum foil. Cook for another hour at 400ºF.
Remove from oven, allow to cool slightly, and serve. These shouldn’t need a knife, but it doesn’t hurt to have one on hand.
These fed Heather and I for two meals, but feel free to double the recipe if you’ve got more mouths to feed or are cooking for the week!