How to Make the Best Beef Short Ribs EVER

I have a confession, each month when I pick up my beef CSA order I rapidly tear into the bag. I can’t wait to see what surprises await me.  We get 10 pounds of beef each month as part of our 1 share order. Usually I get some hamburger and maybe a roast but often times there is a surprise inside. Sometimes it will be steaks, maybe a brisket or something kind of ‘rare’.  This time it was short ribs. Short ribs! How fun is that?
Here’s the thing, I’ve only cooked beef ribs a few times. And that was some time ago and I wasn’t sure exactly what I was doing. 🙂 A Swagbucks search yielded many cooking methods. My husband wanted me to barbecue them but with the wind we’ve been having I decided against that. I find very little pleasure in standing outside in 40 MPH winds (not to mention the safety factor of fire and wind).  I opted for using the oven and putting a barbecue type sauce on them.

I have to admit, I was so excited about cooking these ribs that I completely forgot about preparing anything to go with them! I did manage to get some rice made but no vegetables. Times like that I am happy that I have ferments on hand! Pulling out pickled carrots, pickled radishes and sauerkraut adds easy side dishes.

I’m not sure how many pounds of ribs I started with. I had three packages probably around 1.5 pounds per package–but that is just a guess.

Oven Barbecued Beef Short Ribs

Beef Short Ribs
1 cup flour (for dredging)
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon paprika
Healthy oil for cooking such as tallow, chicken fat, coconut oil, ghee, etc.
1 cup ketchup (HFCS free) or tomato sauce
1/4 cup Tamari or Naturally Fermented Soy Sauce
2 tablespoons olive oil
2 tablespoons honey
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon powdered garlic
1 cup water or broth

Turn on oven to 375 degrees.

On a plate or in a shallow dish mix together flour, 1/2 salt, 1/4 pepper and paprika. Dredge ribs in seasoned flour. In a deep skillet or dutch oven heat oil. Brown ribs in batches adding more oil as necessary.

In a bowl; mix ketchup, Tamari, olive oil, honey, salt, pepper, garlic powder and water.

When all of the ribs are browned, turn off heat. Return all ribs to dutch oven and pour the sauce over the top. Move them around a little to coat and fit snugly in the skillet. Cover and put in oven. Cook for 1 hour. Turn oven down to 300 and cook an additional half hour or until ribs are done.

Not only were the ribs beyond delicious but the sauce that cooked on them was also spectacular. We used it as a gravy over our rice.  My husband was so impressed with this dinner that he said it was a “Friday night dinner not a Wednesday night dinner”.  At my house, that means it was a special meal.

Hopefully, we’ll have ribs in our future CSA packages (Wendi, if you are reading this that was a hint ;-))


Have you made beef short ribs? What is your favorite recipe for them?

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