Beef Boneless Short Ribs in Toaster Oven

When craving comfort food, you can't beat meltingly tender short ribs slow-cooked in a sugariness and tangy charcoal-broil sauce.

When you're craving condolement food, you can't trounce meltingly tender short ribs slow-cooked in a sweet and tangy charcoal-broil sauce. And here's the best part: there are only xv minutes of hands-on prep piece of work and the oven does the rest. Actually! Unlike many roast or stew recipes, it'south not necessary to sear the meat first. Instead, y'all but slather it generously with sauce, put it in the oven to bake, and let deliciousness ensue.

What you'll need to brand Them

Before we become to the recipe, a few words on boneless brusk ribs. You'll desire to count on most ane pound per person. I know information technology seems similar a lot simply they compress significantly while cooking, and people tend to eat generous portions. I purchase mine from Whole Foods. If yous tin can only observe bone-in ribs, they will piece of work, simply they may accept just a bit longer to melt

How to make them

Begin by cutting the short ribs in half and seasoning them with salt and pepper. Place them in a 9″ 10 thirteen″ baking dish. Side by side, make the bootleg BBQ sauce by combining the ketchup, dark brown carbohydrate, cider vinegar, Worcestershire sauce, Dijon mustard and spices in a minor bowl.

Slather about 2/3 of the sauce all over the meat, and reserve the rest for the finished dish.

Encompass the pan with aluminum foil and bake at 300 degrees for about 2-one/2 hours.

Remove the foil, pour off some of the cooking liquid and cook for 30 minutes more, or until the short ribs are tender and browned.

Transfer the short ribs to a platter, leaving the cooking liquid behind, and slather with the reserved BBQ sauce.

Annotation: Recipe inspired by Sunny Anderson's Easy BBQ Boneless Short Ribs

Yous may also like

• Red Wine Braised Brusque Ribs
• Oven Infant Back Ribs with Hoisin BBQ Sauce
• Beef Stew with Carrots & Potatoes
• Pulled Pork with Tangy Barbecue Sauce
• Onion-Braised Beef Brisket

• Recipe
• Comments (557)
• Add Comment

Like shooting fish in a barrel Ho-hum-Broiled BBQ Short Ribs

When craving condolement food, you tin can't beat out meltingly tender short ribs ho-hum-cooked in a sweet and tangy barbecue sauce.

Ingredients

For the Ribs

• iv pounds boneless beefiness short ribs, cut into 4-inch long pieces
• two teaspoons kosher common salt
• 1 teaspoon blackness pepper

For the BBQ Sauce

• 1 cup ketchup
• ¾ cup dark dark-brown sugar, packed
• 1½ tablespoons cider vinegar
• i½ tablespoons Worcestershire sauce
• 1½ tablespoons Dijon mustard
• i½ teaspoons chili pulverization
• ¾ teaspoons garlic pulverization
• ¼ teaspoon cayenne pepper

Instructions

1. Preheat the oven to 300 degrees F.
2. Season the ribs all over with salt and pepper, then arrange in a 13 by nine-inch baking dish (it will be a tight squeeze).
3. Combine all of the ingredients for the BBQ sauce in a minor bowl and stir until smooth.
4. Pour ⅓ of the sauce (about ½ cup) over the ribs. Using tongs, flip the ribs over and spoon another ⅓ of the sauce over superlative. Reserve the remaining BBQ sauce to spoon over the cooked ribs. Cover the pan with aluminum foil and roast for ii½ hours. Remove the foil and, if the cooking liquid is covering the meat, use a large spoon or ladle to remove some of the liquid so that the tops are exposed. (Notation: the meat will look unappetizing at this phase; don't worry, it will expect much better once information technology'southward done!) Cook for thirty minutes more, uncovered, until the meat is tender and browned. Cut off whatever excess fat that remains around the brusk ribs. Transfer the brusque ribs to a serving platter. Discard the cooking liquid, equally it will be very greasy. Slather the reserved BBQ sauce over the curt ribs and serve.
5. Freezer-Friendly Instructions: The ribs can be frozen for upwardly to three months. Reheat them tightly covered with foil in a 300°F oven until heated through.

Pair with

Nutrition Data

Powered by

• Per serving (iv servings)
• Calories: 1,320
• Fat: 87g
• Saturated fat: 37g
• Carbohydrates: 59g
• Sugar: 54g
• Fiber: 1g
• Protein: 80g
• Sodium: 2327mg
• Cholesterol: 331mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has non been evaluated or approved by a nutritionist or the Food and Drug Assistants. Nutritional data is offered as a courtesy and should not exist construed as a guarantee. The information is calculated through an online nutritional figurer, Edamam.com. Although I exercise my all-time to provide accurate nutritional data, these figures should be considered estimates merely. Varying factors such as production types or brands purchased, natural fluctuations in fresh produce, and the style ingredients are candy modify the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their ain nutrition fact sources and algorithms. To obtain the near accurate nutritional information in a given recipe, you lot should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

See more than recipes:

• Beef, Lamb, Veal & Pork
• Dinner
• Freezer-Friendly
• Make-Ahead
• Most Popular
• American
• All Seasons
• Condolement Food
• Dijon Mustard
• Short Ribs

Comments

paquingetelon.blogspot.com

Source: https://www.onceuponachef.com/recipes/easy-slow-baked-boneless-bbq-short-ribs.html

Share this post