This post is long overdue! Easter weekend when I was visiting Tyler I decided I should make us something special for Easter dinner. I was looking through the meat section and couldn’t decide what to get. Poor Tyler gets sick of my always wanting chicken or turkey so I thought I should try something different. Next to all the steak was boneless beef short ribs. I have never had them before and had no idea what to do with them but there were reasonably priced and didn’t look too fatty.
After some time on pinterest I decided I would slow bake them. I used The Kitchen Whisperer’s recipe as my guide and then went with what I had on hand.
Boneless Beef Short Ribs
- 1.2 pounds boneless beef short ribs
- 1/2 cup bbq sauce
- 1/2 cup ketchup
- 1/4 cup dry red wine
- 1 tbs brown sugar
- 1/2 onion
- 1 tsp garlic
- salt and pepper
Preheat oven to 300 F. Cut short ribs in half, season with salt and pepper and layer in the bottom of a small baking dish. Mince 1/2 an onion and place it in a bowl. Add the ketchup, bbq sauce, red wine, brown sugar and garlic to the mixing bowl and mix until well combined. Spoon sauce over short ribs. Cover with aluminum foil and bake for 3 hours. Remove the foil and bake for an additional 20-30 minutes.
This recipe takes a long time in the oven but very little time to assemble. It’s perfect for a nice relaxing Sunday evening meal.
I picked up this cut of meat as it was much less expensive than most of the steaks they had available and looked rather lean. I always think it’s so odd that the most expensive steak cuts are always the fattiest. I hear that it’s suppose to make it taste better but I typically prefer leaner meats.
Having spent hours in the oven on a low temperature these were so tender. Tyler, his roommate and I all really liked them. We served them with salad and carrots but I’m sure they would be good with mashed potatoes, pasta, quinoa or rice.
Next time I make these I think I will double or tripple the recipe to make sure we have enough for leftovers. We didn’t have any leftovers so I can’t say for sure but I think that they would be served cold on a lunch salad. Sadly, this isn’t advocare challenge friendly or I would probably be making it again this weekend!
Have you ever tried boneless beef short ribs?
Have a favorite cut of steak? I never know what to buy when thinking about making steaks and usually just get whatever is reasonably priced with little visible fat.