Baked barbecue beef short ribs
2 tablespoons vegetable or olive oil
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3 pounds beef chuck short ribs
1 envelope dried onion soup mix
1/4 cup ketchup
2 tablespoons firmly
packed brown sugar
2 tablespoons sherry (optional)
1/2 teaspoon ground ginger
1 tablespoon flour
1/4 teaspoon ground pepper
Makes 8 servings.
Heat oil over medium-high in a 6-quart Dutch oven or saucepot. Brown short ribs in two batches and remove from pot. Stir in onion soup mix, 3-1/4 cups water, ketchup, brown sugar, sherry and ginger and boil. Lower ribs into liquid and simmer, covered, for 2 hours or until ribs are tender.
Remove ribs to serving platter and keep warm. Whisk together flour, 1/4 cup water and pepper. Add to Dutch oven. Bring to a boil over high heat. Boil, stirring occasionally, for 2 minutes or until thickened. Pour sauce over ribs.
Note: To cook in a crock pot or slow cooker, omit oil. Arrange ribs in cooker. Combine soup mix with 2 -1/2 cups water, ketchup, brown sugar, sherry and ginger; pour over ribs. Cook covered on low for 8 to 10 hours or on high for 4 to 6 hours. Remove ribs. Blend 1/4 cup water with flour and pepper and stir into juices in slow cooker. Cook covered on high 15 minutes or until thickened. Pour over ribs. Serve as above.
Nutritional information per serving: 357 calories (54 percent from fat), 21 g fat (7.7 g saturated, 8.9 g monounsaturated), 100.4 mg cholesterol, 32.8 g protein, 7.4 g carbohydrates, 0.2 g fiber, 271.1 mg sodium.