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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. 🙂

An internet search yielded many cooking methods. My husband wanted me to barbecue them but with the wind we’ve been having I decided against that. There is 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! Rice did make it to the table. Times like that I am happy that I have ferments on hand! Pulling out pickled carrots, pickled radishes and sauerkraut adds easy side dishes.

Ferment anything! Get this free Fermenting Cheat Sheet from Traditional Cooking School.  Though this is a link to a free Cheat Sheet, if you ever make a purchase with them, a small part of your purchase helps support Homespun Oasis (your price remains the same). This post may contain additional affiliate links. Thank you! Request your Cheat Sheet here.

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.
Barbecue Sauce (recipe below)

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.

Mix up barbecue sauce (see recipe below).

Place all of the ribs back in the Dutch oven and cover with sauce. Cook for 30 minutes at 375 then drop temperature to 250 and cook an additional 1.5 hours or until ribs are done and heated completely through.

Barbecue Sauce

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

This sauce is wonderful not only for ribs but also barbecued beans, pulled pork or chicken, and any other way you’d use a bottled sauce. YUM!

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

This would be delicious with homemade sourdough bread.  Only 15 minutes of hands on time! Get the free and simple recipe here from Traditional Cooking School.

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