2 hrs 25 mins
Leslie in Texas's Note:
This is not your traditional Texas barbequed ribs, but an easier version that is cooked in your oven. From a July 1985 issue of Bon Appetit in the "Cooking for Two" section featuring a Terrific Texas Barbeque. The recipe is easily doubled or tripled.
My Private Note
Units: US | Metric
- 2 lbs beef short ribs, trimmed
- 1 medium onion, chopped
- 1 bay leaf
- salt & freshly ground black pepper
- 2 tablespoons vegetable oil
- 1 medium celery, chopped
- 1/2 small green bell pepper, seeded and chopped
- 1 medium garlic clove, minced
- 1 cup catsup
- 1/4 cup red wine vinegar
- 2 tablespoons liquid smoke
- 1/2 teaspoon dried basil, crumbled
- 1/2 teaspoon dried oregano, crumbled
- 1/2 teaspoon cumin
- 1Combine short ribs, half of onion, bay leaf and salt and pepper in large pot.
- 2Cover with cold water and bring to boil.
- 3Let boil 5 minutes, skimmimg foam from surface.
- 4Reduce heat, cover and simmer until ribs are tender, 1 to 1 1/4 hours.
- 5Drain ribs well, reserving 1 cup cooking liquid.
- 6Heat oil in medium saucepan over medium-low heat.
- 7Add remaining onion,celery,bell pepper and garlic and cook until softened, about 10-12 minutes.
- 8Add reserved cooking liquid and remaining ingredients and simmer until sauce is thick, about 30 minutes.
- 9Preheat oven to 350 degrees.
- 10Arrange ribs in baking dish, spoon sauce over and cover with foil.
- 11Bake until heated through, about 30 minutes.
- 12Serve immediately.
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Nutritional Facts for Texas Smoky Short Ribs
Serving Size: 1 (712 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 2036.5
- Calories from Fat 1607
- Total Fat 178.5 g
- Saturated Fat 73.3 g
- Cholesterol 344.7 mg
- Sodium 1581.5 mg
- Total Carbohydrate 37.8 g
- Dietary Fiber 2.2 g
- Sugars 30.5 g
- Protein 68.5 g
The following items or measurements are not included: