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Bbq (Barbecue) Baked Beef Ribs

8 pounds beef, short ribs meaty
1/2 teaspoon salt
1/2 teaspoon black pepper
6 each garlic cloves coarsely chopped
4 medium carrots sliced diagonally into chunks
3 medium onions chopped or sliced
1 1/2 cups barbecue sauce
12 ounces tomato sauce
10 1/2 ounces beef stock low sodium if possible


Preheat oven to 425 degrees F. Season the ribs with salt and pepper on all sides; place in single layer in a large roasting pan, on a rack if possible. Roast ribs for one hour, until well browned and some of the fat has been rendered, turning once. Transfer ribs to a large plate; drain all but 1 tablespoon drippings from pan. To drippings, stir in garlic, carrots and onion. Return the roasting pan with the vegetables to the oven and roast 15 to 20 minutes until beginning to brown on the edges. Reduce oven temperature to 325F (160C). To the vegetables in the roasting pan, stir in the barbecue sauce, tomato sauce, broth and 1/2 cup water. Return ribs to pan, spooning some sauce over them. Tightly cover with foil. Bake ribs 1 3/4 hours, or until very tender, turning once after about 1/2 way through the baking time. Skim fat off surface. Serve over noodles, rice or with roasted potatoes.

Source: recipeland.com