Get ready to satisfy your craving for a hearty beef meal with these Barbecued Beef Short Ribs. This recipe, hailing from Fort Worth, Texas, is a tried and true favorite of Mildred Sherrer. Whenever she needs to feed a hungry group, this lip-smacking dish is her go-to option. With a tangy and flavorful sauce, these bone-in beef short ribs are a straight-from-the-chuckwagon delight that will have everyone coming back for more.
INGREDIENTS:
- 3 to 4 pounds bone-in beef short ribs
- 1 tablespoon canola oil
- 2½ cups water, divided
- 1 can (6 ounces) tomato paste
- 1 cup ketchup
- 1 garlic clove, minced
- ¾ cup packed brown sugar
- ½ cup chopped onion
- ½ cup white vinegar
- 2 tablespoons prepared mustard
- 1½ teaspoons salt
- Hot cooked noodles
PREPARATIONS:
- In a Dutch oven, brown the beef short ribs in canola oil. Add 2 cups of water, bring it to a boil, then reduce the heat. Cover the Dutch oven and let the ribs simmer for 1½ hours. Once done, drain any excess liquid.
- In a separate bowl, combine tomato paste, ketchup, minced garlic, brown sugar, chopped onion, white vinegar, prepared mustard, salt, and the remaining water. Pour this tangy sauce over the ribs in the Dutch oven. Bring it to a boil, then reduce the heat, cover, and let it simmer for 1 hour or until the meat becomes tender.
- Serve these mouthwatering Barbecued Beef Short Ribs with hot cooked noodles for a satisfying and delightful meal.
YIELD: 4-6 servings
PREP/COOK TIME: 20 minutes/2½ hours
SPECIAL INSTRUCTIONS:
- For an added layer of smokiness and depth of flavor, consider grilling the short ribs for a few minutes after simmering in the sauce. This step will enhance the barbecue essence of the dish and add some beautiful grill marks.
TIPS:
- To ensure the beef short ribs are tender and succulent, choose cuts that are well-marbled and have a good amount of fat. The fat will render during cooking, adding flavor and moisture to the ribs.
- For a spicier version of the sauce, you can add a pinch of cayenne pepper or a dash of hot sauce to the mixture. Adjust the level of spiciness according to your taste preferences.
Straight from the heart of Texas, Mildred Sherrer’s Barbecued Beef Short Ribs offer a satisfying and tangy beef meal that will transport you to the chuckwagon days. With their tender and flavorful bone-in beef short ribs, smothered in a lip-smacking sauce, this dish is an instant crowd-pleaser.
As you brown the beef short ribs in the Dutch oven, the aroma of sizzling meat fills the kitchen, preparing your senses for the delightful meal ahead. Simmering the ribs in water for 1½ hours ensures they become tender and juicy, making them the perfect canvas for the tangy sauce.
The sauce, made with a blend of tomato paste, ketchup, garlic, brown sugar, onion, vinegar, mustard, and salt, infuses the short ribs with a wonderful tanginess that elevates the dish to a whole new level. Each bite offers a harmonious balance of sweet, tangy, and savory flavors that will leave your taste buds dancing with delight.
To complement the barbecue essence of the ribs, consider grilling them for a few minutes after simmering in the sauce. This step will add a smoky note to the dish and create beautiful grill marks, enhancing the overall presentation and flavor.
Serve these mouthwatering Barbecued Beef Short Ribs with a side of hot cooked noodles to complete the meal. The combination of tender beef, flavorful sauce, and comforting noodles creates a satisfying and delightful dining experience.
In conclusion, Mildred Sherrer’s Barbecued Beef Short Ribs are a Texas classic that brings the chuckwagon spirit to your dinner table. The wonderfully tangy sauce and succulent beef short ribs make this dish a go-to recipe when feeding a hungry group. So, embrace the flavors of the Lone Star State with this delightful and easy-to-make recipe that promises to earn raves from everyone who enjoys it.
