beef short ribs

Beef short ribs so tender they fall right off the bone and melt in your mouth. Even better: these BBQ Instant Pot Short Ribs are done in just 45 minutes!

Sticky BBQ Instant Pot Bone-In Beef Short Ribs

Apple Cider Vinegar

Worcestershire Sauce

Liquid Smoke

Mustard

Ketchup

Dark Brown Sugar

Red Onion

Garlic Powder

BBQ Sauce

bone-in beef short ribs

BBQ Rub

Apple juice ((or pineapple juice))

In a pot, add the vinegar, worcestershire sauce, liquid smoke, ground mustard, ketchup, brown sugar, red onion, garlic powder and bbq sauce. Stir to combine and bring to a boil.

Turn the heat to low and simmer for 10 minutes. Remove from heat.

Make the BBQ sauce:

Sprinkle all sides of the ribs with the bbq rub.

Heat an Instant Pot with the saute mode on more heat and add a drizzle of oil.

Brown each side of the ribs and set aside.

Place the apple juice or pineapple juice in the bottom of the Instant Pot and set in a trivet.

Add the ribs on top and pour over 1 cup of the smoky bbq sauce that you just made in the pot. Place the lid on and set the valve to seal.

Turn the Instant Pot to pressure cook on high, setting the time for 45 minutes.

Allow a natural release for 10-15 minutes, then remove the lid.

Set the ribs on a baking sheet and brush with a little sauce, then broil for 2-4 minutes in the oven.

Brush with more sauce and serve over smashed potatoes.

Make the short ribs:

This Instant Pot galbitang recipe will give you the same delicious result with a nice and clean taste as the traditional stove top recipe.

Instant Pot Galbitang (Beef Short Rib Soup)

short ribs

onion

scallions (white parts)

garlic

ginger (1-inch rounds)

Tablespoons soup soy sauce

salt and pepper

Korean radish

noodles

scallions, finely chopped (garnish)

Trim off any thick layer of surface fat. In the pot, rinse the ribs with cold water a couple of times to remove surface blood and bone dust. Drain, and fill the pot with enough water to cover the ribs, about 4 cups.

Close the lid tightly. Press the “Manual” function and High Pressure, and using the “-” button, adjust the time to 2 minutes. Make sure the pressure switch is turned to “sealing”. When finished, carefully release the pressure.

Discard the cooking liquid (or save to use it for the soup), and thoroughly rinse the ribs and the pot clean.

Return the ribs to the pot, and add the onion, garlic, ginger and soup soy sauce. Add about 10 cups of water, making sure the water level stays below the max line for the pot. Close the lid tightly. Pressure cook the ribs for 35 to 40 minutes, depending on the thickness of the meat. NPR 10 minutes.

Then, remove the ribs, and remove the aromatic vegetables with a strainer. Skim off the fat.

Put the ribs back in the pot along with the cut radish. Change the Instant Post setting to “Saute”, and boil until the radish turns translucent, about 10 minutes after coming to a boil. Add the optional noodles a couple of minutes before turning the Instant Pot off.

Salt and pepper to taste. Skim off or use a fat separator to remove any remaining fat, if serving while still hot. Or chill the soup and discard solidified fat. Garnish with the chopped scallions to serve.

Galbijjim is a braised beef short ribs dish in a rich sauce. You can make these tender, succulent short ribs at home with this easy, authentic recipe!&nbsp;

Galbijjim (Braised Beef Short Ribs)

meaty beef short ribs

ginger

white parts of scallions

soy sauce

sugar (3 tablespoons for sweeter ribs)

honey

rice wine (or mirin)

Asian pear (grated (about 1/2 cup))

(or juiced ginger)

black pepper

sesame oil

mushrooms

carrot

green parts of scallion

chestnuts

Korean dates/jujube

gingko nuts (or 1 tablespoon pine nuts)

Galbijjim (braised beef short ribs)

Trim off any excess fat. Rinse the ribs and let them sit in cold water for about 30 minutes to draw out excess blood. Drain.

In a large pot, bring 5 cups of water to a boil over high heat along with the onion, ginger, garlic and scallion white parts. Add the short ribs, and bring it to a boil, uncovered, skimming off the foam. Reduce the heat to medium high and cook for about 10 minutes. Remove the ribs to a plate, reserving the stock.

Strain the stock, and skim off the fat. (Refrigerating the stock will help the fat solidify for easier removal. If you have room in the freezer, the process will go faster.) 

Mix together all the braising liquid ingredients, except the sesame oil. Return the ribs to the pot. Pour the braising liquid over the meat and stir. (You can prepare the ribs up to this point the day before, and finish braising when you need to serve.)

Meanwhile, prepare the vegetables and optional garnish.

Add 2-1/2 cups of the reserved stock to the ribs. Cover and bring it to a boil over medium heat. Continue to boil for 20 to 30 minutes, depending on the thickness of the ribs. Stir in the radish, mushrooms, and carrots. Continue to boil, covered, for about 20 minutes.

Stir in the optional garnish ingredients. Return to boil, uncovered this time, for an additional 10 minutes, or until the sauce is thicker and the meat is tender but not falling apart. Add the green parts of scallions and the sesame oil and stir gently before turning the heat off.

A hearty, nourishing soup made with beef short ribs

Galbitang (Beef Short Rib Soup)

Korean radish, mu (무)

scallion white parts

soup soy sauce

scallions (finely chopped)

abalone - optional (See note)

Soak the ribs for 30 minutes in cold water. Drain.

Fill a large pot with enough water to cover the ribs, about 8 cups. Bring water to a boil, and then drop the ribs in. Let it come back to a boil. Continue to boil for 2 to 3 minutes.

Drain the ribs. Wash the ribs under running water. Clean the pot.

Return the ribs back to the pot. Add 13 to 14 cups of water, radish, onion, garlic and ginger. Add 2 tablespoons  of soup soy sauce and 1 teaspoon of salt (use less if your soup soy sauce is dark and more salt). Bring it to a boil. Continue to boil, uncovered, for 30 minutes over high heat.

Reduce the heat to medium. Remove all the vegetables. Transfer the radish to a cutting board. Discard the other vegetables.

Add 2 cups of water. Continue to boil, covered, for about an hour until the meat is tender. Add 1 teaspoon of minced garlic and the optional noodles 3 or 4 minutes before turning the heat off. Cut the radish into thick bite size pieces and add to the soup. Bring everything to a boil again. Salt and pepper to taste. Skim off fat or use a fat separator to remove excess fat. Garnish with the chopped scallions to serve.

Falling off the bone and so tender they practically melt in your mouth, these Braised Short Ribs are delicious and super easy!

Braised Short Ribs - Whole30, Paleo

Bone-In English-Cut Short Ribs (around 4 pounds, or substitute boneless)

Kosher salt

avocado oil

carrots – cut into 3-inch pieces

onions

celery

mushroom powder (optional, see notes)

tomato paste

stock

thyme

rosemary

bay leaves

parsley

Line a sheet pan with a wire rack. Liberally season all sides of the short ribs and place them bone side-up the rack. Refrigerate, uncovered, 1 hour to overnight. Remove from fridge and let the meat come to room temperature before cooking, around 1 hour.

Preheat oven to 375F.

Preheat a Dutch oven over medium heat for 5 minutes. Raise the heat to medium-high, add the avocado oil and heat the oil until shimmering. Pat the short ribs dry with paper towel and carefully add them to the pan. Cook until deeply browned on all sides, around 12 minutes total. If necessary, brown the meat in batches so as not to overcrowd the pan.

Transfer the short ribs a bowl and set them aside. Add the carrot, celery and onion. Season with a pinch of salt and cook, scraping the bottom of the pan with a wooden spoon, until slightly softened, around 3 minutes. Add the garlic and cook 60 seconds. Add the mushroom powder, if using, and cook, stirring 60 seconds. Add the tomato paste and cook, stirring to combine, 2 minutes.

Add 1/2 cup of the broth and scrape the bottom of the pan to lift any brown bits. Add another ½ cup of broth along with the thyme, rosemary and bay leaves. Stir to combine. Nestle in the short ribs, bone side-down, and bring the liquid to a steady simmer. Cover with a lid and transfer to the oven. Cook until the meat is falling off the bone and easily shredded with a fork, around 2.5 hours.

Discard the bay leaves, thyme and rosemary and arrange the short ribs and carrots on a serving platter. Place the pan back over medium heat and use a potato masher or the back of a wooden spoon to mash the vegetables until smooth and creamy. Deglaze the pan with the remaining stock and simmer, scraping any brown bits off the bottom of the pan, until combined, around 3 minutes.

Spoon the pan sauce over top of the short ribs, garnish with parsley and serve.

Truly the best way to make boneless, fork-tender, fall-apart beef short ribs. These will melt in your mouth with a luscious gravy that just begs for creamy mashed potatoes!

Slow Baked Boneless Beef Short Ribs

boneless beef short ribs

tsp kosher salt

tsp black pepper

ketchup

Tbl liquid smoke

brown sugar

garlic powder

Bacon BBQ Sauce

cornstarch

water

Preheat the oven to 300F with a rack in the middle. In a medium sauce pan over medium heat, add the ketchup, liquid smoke, brown sugar, minced onion, garlic powder, bacon bbq sauce and mix until combined. Cook until thick and bubbly; stirring occasionally. ~10 minutes.

Season the short ribs all over with salt and pepper. Place in a 13&#215;9&#8243; glass baking dish. This will be a tight squeeze. Pour about 1/2 cup over the short ribs.

Using tongs, flip the ribs over and spoon another 1/2 cup of the sauce over top. Reserve the remaining BBQ sauce to spoon over the cooked ribs. Cover the pan with foil and roast for 2 1/2 hours.

Remove the foil and gently flip the short ribs. Spoon more of the sauce over top. Cook for 30 minutes more (uncovered), until the meat is tender and browned. Check the ribs every 10-15 minutes to ensure that they are coated with sauce and that the pan did not go dry.  Transfer the short ribs to a serving platter. Baste the short ribs with some of the reserved BBQ sauce. At this point you can discard the cooking liquid or you can pour it into a fat strainer to allow it to separate. (This is what I did). Pour the juices into a medium sauce pan leaving the fat greasy part behind. Add in about 1/4 cup bbq sauce and bring to a boil. Make a slurry of the cornstarch and water and whisk into the liquid to thicken. Use this to thicken the sauce as a dipping sauce/gravy.

We had these for dinner tonight. My husband couldn’t stop saying how much he was enjoying the shortribs. This is a keeper ❤️❤️

Loved this. I’m actually making it again tonight. It’s easy and full of flavor. Thank you for sharing this recipe!

I made this last night for six foodies.  It was a huge success. We all loved it.  I didn't have enough ketchup, so I added one cup ketchup and a bottle of Heinz 57.   I love that I didn't have to sear the ribs first. I will add this to my wheelhouse.

You don&#039;t have to travel to Texas to have mouthwatering smoked beef ribs thanks to AmazingRibs.com&#039;s BBQ beef ribs recipe and video!

Authentic Texas-Style Smoked Beef Ribs Recipe

Big Bad Beef Rub

Prep. Begin by removing the fat and the very tough silverskin from the top of the meat. All of it. It will not melt and penetrate. No need to remove the membrane from the exposed side of the bones as you do with pork ribs. If you do the meat can fall off. Then cut slabs into individual bones or double bones if they did not come cut up. You can cook them in a slab, but they take a lot longer, and for Texas style, I like to expose more surface to heat to tenderize and develop brown Maillard reaction flavors. I prefer to cut them into two bone sections. Inevitably some bones in a package have little meat and lotta fat. Trim them anyhow and cook them.

Salt the meat in advance, up to 24 hours. This is called dry brining and it is important for water retention (juiciness) and flavor enhancement. Just before cooking, wet the surface of the meat lightly with water and flavor the meat with my Big Bad Beef Rub. Most commercial rubs are primarily salt: avoid them. While you may be tempted to use my recipe for Meathead's Memphis Dust, don't: it's perfect for pork, but too sweet for beef. Sprinkle the beef rub on the tops and sides, and coat the meat generously.

If you wish, you can tenderize the meat with a meat tenderizer such as Jaccard. The narrow blades sever long tough strands and do a pretty good job. I normally do not recommend this tool because, if there is contamination on the surface of the meat, the blades can drive the bugs into the center and they will not be killed at 130°F, medium rare. But at 165°F the meat is pasteurized through and through and you will be cooking this cut to more than 200°F.

Fire up. Setup your cooker for indirect cooking and preheat to 225°F, hot enough to kill bacteria but not too high to evaporate all the moisture.

Put the meat on the indirect heat side of the grill, bone side down, and add the wood. Oak is traditional in Texas and it makes sense because it is mild, but other woods work fine. I like cherry. As always, go easy on the wood. Too much smoke will ruin the meal. Add no more than 2 to 4 ounces on a tight cooker, double that if it leaks a lot. Put the lid on. You will not need to add more wood and you will not need to turn the meat over.

The exact length of the cook depends on variables such as the composition of the meat (each steer is different). As an estimate, 1-inch thick meat should hit 203°F in about 5 hours; 1.5-inch thick meat should hit 203°F in about 7 hours; and 2-inch thick meat should hit 203°F in about 10 hours.

Despite what you may read elsewhere, skip the Texas crutch. Wrapping it in foil or butcher paper can turn it to pot roast.

Once fully cooked, skip the BBQ sauce if you&#039;re going for authentic Texas smoked beef ribs. If you must use a sauce, try what they use in Texas, a thin beef stock based sauce, like my Texas Barbecue Mop Sauce.

Serve. Once the ribs have finished cooking, remove them from the smoker or grill. Many folks like to hold them for an hour or so in a beer cooler (faux cambro) thinking that this helps retain juice and tenderize, but you can serve them immediately.need more assistance with your beef ribs? Check out this video from the folks at Slow N Sear making beef ribs.

Beef Short Ribs Recipe  - Smoked Texas Style Beef Short Ribs on the Weber BBQ and Slow 'N Sear **PURCHASE THE SLOW 'N SEAR HERE: https://abcbarbecue.com/products

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For our professional recommendations on digital thermometers check out the following link:  
https://abcbarbecue.com/product-category/thermometers/

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WHAT YOU WILL NEED TO MAKE THESE BEEF SHORT RIBS.

3-4 lbs of Short ribs
Kosher Salt – 1/2 tsp per pound
Big Bad Beef Rub - https://amazingribs.com/tested-recipes/spice-rubs-and-pastes/big-bad-beef-rub-recipe 

This recipe works for beef back ribs or beef short ribs.  It’s important to note that the meat is between the bones with back ribs and on top of the bones with short ribs.  Short ribs are meatier than beef back ribs so they’re usually more desirable among pitmasters, and short ribs are what we’re cooking today!  

To prepare the short ribs trim off any of the thick fat and silverskin that’s on the top. This will help the rub that we apply later form a nice bark during the cooking process. Unlike pork ribs, don’t bother removing the membrane from the back of the rib if it’s is still attached.  The meat could fall off during the cook. After trimming is done we are going dry brine our short ribs, by applying ½ tsp of kosher salt to every lb of meat. This both seasons the meat as well as helps retain juices. Once salted,  cover them and place them in the fridge for a minimum of 2 hours but preferably overnight.  

After the ribs have been dry brined, we are now ready to apply our BBQ rub.  Today we are using Meatheads Big Bad Beef Rub which adds a lot of flavor and a little kiss of heat to these ribs. If you pay careful attention you’ll notice we’ve added a little bit of cumin to the rub, which we feel really puts the Texas in these Texas beef ribs.  

When your ribs are all prepared you are going to start getting your Slow 'N Sear all set up for cooking low n slow between 225-250 degrees. We did this by lighting about a dozen briquettes with a starter cube in the corner of the Slow ‘N Sear.  Once those coals were fully lit we then filled the remainder of the slow n sear with unlit briquettes as well as added a couple chunks of hickory wood for smoking on top. We also added 1 quart of hot water to the water reservoir for the generation of steam during the cook.  The humid environment stabilizes temperatures during low ‘n slow cooks and helps the beef pick up smoke flavor.  You’ll notice we ran our grate thermometer  wires through the top vents to help minimize air leakage around the lid which will help us maintain low cooking temperatures .   

With our grill ready to go it’s now time to place our short ribs onto the grill.  Because short ribs are so thick we’re able to place our leave in thermometer into one of the ribs to monitor the progress of the cook.  Once we have the meat and pit probes in place, we’ll close the lid and begin smoking.  
After about 5 hours our leave in thermometer is showing that our ribs are just above 200F so let’s take a look and probe for tenderness. When we poke our ribs with our probe it goes in and out like it’s in butter so you know that rib is done.  As they each get done we’ll take them off the grill.

The ribs are done so you can go ahead and dig in, or, if they came off the smoker early, we can hold or rest them by wrapping them in a double layer of foil and placing them in a faux Cambro, which is a fancy way of saying room temp cooler.  Making a Faux Cambro is pretty simple.  Basically we wrap our ribs in a double layer of foil, then wrap the foiled ribs heavily in towels, and then place all that in a room temp or warm cooler.  Let the ribs hold in the cooler up to 4 hours or when the meat gets below 140 F. The Cambro process will help further tenderize the meat.

When your ready to eat, remove from your cambo and enjoy the feast!

Beef Short Ribs Recipe  - Smoked Texas Style Beef Short Ribs on the Weber BBQ

Mojo Beef Ribs – Smoked Beef Plate Ribs on Ole Hickory Pits

#beefribs #mojobeef #howtobbqright

Mojo Beef Ribs - Smoked Beef Ribs Recipe

This past weekend one of my good buddies became the 2019 Memphis in May Rib Grand Champion… RIB CHAMPS OF THE WORLD!!!! Big congrats to Jay & Jamie Durbin from Tennessee Mojo and their entire Nuts n’ Butts team.  https://www.instagram.com/tennessee_mojo_bbq/
 
I had already decided to smoke Beef Ribs for my recipe this week, but after Jay’s win I had to use his new Beef Rub and do Mojo Beef Ribs in his honor. 
 
These prime beef plate ribs came from The Butcher Shoppe in Pensacola, FL - https://www.facebook.com/TheButcherShoppeEastPensacola/, so I didn’t have too much problem sourcing them. They are typically found cut into smaller portions and sold as beef short ribs – but if you explain to your butcher that you want the beef ribs before they cut them into short ribs you should be able to find what you need. 
 
When it comes to prepping these ribs I didn’t do too much – just trimmed down the thick fat to ¼ inch and removed any sinew. Trimming took less than 5 minutes. 
 
And for the seasonings I started with Killer Hogs AP Seasoning http://bit.ly/TheAPRub for a base layer – but you can just use a light coat of salt, pepper and garlic. Then came the Mojo Beef http://bit.ly/MojoBeef – I gave these beef ribs a generous shake of Jay’s Beef Rub which has a peppery, smoky flavor. And you can’t beat the color for a beef rub either. And just to add a little pop and some texture I gave the tops of these beef ribs a hit of Killer Hogs Steak Rub - http://bit.ly/TheSteakRub 
 
After the ribs were seasoned, I let them hang out while I fired up the pit. I decided to use my Ole Hickory CTO – but you can use any smoker. It’s all about holding the temps steady around 250. I added a couple chunks of hickory and a little pecan wood from Smokerwood.com to get that true Tennessee smoke flavor. 
 
Once the pit was up to temp, I added the seasoned beef plate ribs and just let them cook for 1.5 hours. At that time I used a Mojo Mop to add a little moisture and help that good, mahogany bark to form. I used my BOS Sprayer to keep these beef ribs moist. BOS Sprayer here: http://bit.ly/BOSsprayer
 
Mojo Mop Recipe:
- 32oz Beef Broth
- 2 Tablespoons Dill Pickle Juice
- 2 Tablespoons Soy Sauce
- 2 Tablespoons Worcestershire Sauce
Combine everything and pour into a spray bottle.
 
I spritzed the ribs every 60 minutes. And about the 3.5 hour mark the bark was formed and was as dark as I wanted it to get, so it was ready to wrap. I used butcher paper https://amzn.to/2ZixdJS to wrap the ribs and placed them right back on the smoker – making sure to keep them meat side up. 
 
At this point, it’s all about watching the internal temps. Using my Bleu Thermoworks Thermapen - http://bit.ly/H2QThermapen - I was shooting for 200-204 range – but more than anything I wanted to ribs to have the right feel. When it feels like I’m probing warm butter, the Beef Ribs are ready!
 
I used a little party stacker cooler and went straight from the pit to the holding box. Then I shut the lid and let the ribs rest for about an hour. Every 15 minutes you want to open the cooler to let the steam out.  The idea is to rest the meat not continue to cook it.

Mojo Beef Ribs Ingredients:

- 3-4 slabs Beef Plate Ribs
- 1/4 cup Killer Hogs AP Rub http://bit.ly/TheAPRub
- 1/4 cup Tennessee Mojo Beef Rub http://bit.ly/MojoBeef
- 2 Tablespoons Killer Hogs Steak Rub http://bit.ly/TheSteakRub
- 32oz Beef Broth
- 2 Tablespoons Dill Pickle Juice
- 2 Tablespoons Soy Sauce
- 2 Tablespoons Worcestershire sauce

Directions:
1. Trim excess fat and sinew from the top of each slab of Beef Ribs
2. Season the outside of each rack with a layer of AP Rub, Mojo Beef Rub, and Killer Hogs Steak Rub (you can substitute your favorite seasonings)
3. Prepare smoker for indirect cooking at 250 degrees.  When smoker reaches optimal temperature, place chunks of hickory and pecan wood directly on hot coals for smoke flavor.
4. Place each slab of ribs on the cooking grate and smoke for 1 1/2 hours.  
5. Combine the beef broth, pickle juice, soy, and Worcestershire sauce in a squirt bottle and spritz the ribs.
6. Continue to spritz the ribs every 60 minutes until internal temperature reaches 175-180 degrees.  At this point wrap the ribs in butcher paper and return to the smoker.  Continue to cook until internal temperature reaches 202 degrees and the meat thermometer slides in with almost no resistance.
7. Rest the ribs in a dry cooler for 1 hour and cut into individual bone sections for serving.

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Mojo Beef Ribs  | HowToBBQRight

Korean Braised Beef Short Ribs are slightly spicy, slightly sweet and totally amazing!  Slow-braising makes them fall-off-the-bone tender!

Korean Braised Beef Short Ribs

onion,

garlic, sliced

beef broth

soy sauce, tamari or coconut aminos

brown sugar or coconut sugar

rice vinegar

gochujang (fermented Korean chile paste)

dark (toasted) sesame oil

canola, vegetable or peanut oil

salt and black pepper

bone-in beef short ribs (2 1/2 to 3 pounds), trimmed of excess fat

scallions, root ends

sesame seeds

carrots

brown rice

Combine the first 9 ingredients in a slow...

Combine the first 9 ingredients in a slow cooker. Set slow cooker to high to preheat.

Heat 2 tablespoons oil in a large skillet...

Heat 2 tablespoons oil in a large skillet or sauté pan over medium-high heat.

Generously season beef short ribs with salt and...

Generously season beef short ribs with salt and black pepper. Add short ribs to pan, reduce heat to medium and brown well on all sides, approximately 2-3 minutes per side.

Transfer ribs, meat side down, to slow cooker.

Cover and cook on high for 4-6 hours...

Cover and cook on high for 4-6 hours or until very tender.

Combine cornstarch with approximately 4 tablespoons of the...

Combine cornstarch with approximately 4 tablespoons of the cooking liquid in a small bowl and stir until smooth. Pour cornstarch mixture into slow cooker, stir to blend and cook uncovered on high for approximately 20 minutes.

Turn slow cooker off and let stand 10...

Turn slow cooker off and let stand 10 minutes. (Sauce will thicken more upon standing.)

Heat remaining 1 teaspoon oil in a skillet...

Heat remaining 1 teaspoon oil in a skillet or sauté pan over medium-high. Cook scallions, 2-3 minutes or until slightly softened and browned.

Serve short ribs with scallions, kimchi, cooked brown...

Serve short ribs with scallions, kimchi, cooked brown rice and shredded carrots.

https://mediavine-res.cloudinary.com/video/upload/crhdxj3hjw97k1ch69fb.mp4

How about a hearty bowl of sage-wine braised beef short ribs and potatoes?

Sage- Wine Braised Beef Short Ribs and Potatoes

salt

Black pepper

tsp paprika (hot paprika preferred)

tsp ground green cardamom

beef

Vegetable oil

russet potatoes, peeled, washed,

garlic cloves,

sage leaves

tbsp all-purpose flour

tomatoes

red wine

low-sodium beef broth

Combine 1 1/2 tsp seasoned salt, 1 tsp pepper, paprika and ground cardamom in a small bowl. Spice short ribs generously on all sides.

In a French/Dutch oven or heavy braising pot, heat 2 tbsp of vegetable oil. Deeply brown the short ribs on all sides on medium-high heat. Remove from pot and set aside.

Add more oil to the pot if needed and bring heat to medium, saute the potatoes, celery, and red onion, for about 10 minutes; toss occasionally. Season the vegetables lightly with seasoned salt and black pepper. Remove from pot and set aside briefly.

Now in the same pot, add diced tomatoes, garlic, sage, and bay leaves. Cook together for 5-7 minutes or until the tomato turns a rusty red. Then stir in the flour to coat the tomatoes.

Add the red wine and broth, and raise the heat. Cook over high heat until the liquid is slightly reduced, about 7 minutes. Add a dash of seasoned salt to your taste.

Now add the meat and sauteed vegetables back to the pot, and let everything cook together on medium-high, uncovered, for about 5-7 more minutes.

Cover the pot and transfer to the 300 degree F-heated oven for two hours or until short ribs are fork-tender. Serve in bowls with your favorite crusty bread!

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Famous Beef Barbecue

Easy Oven Baked Beef Short Ribs

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Slow Roasted Beef Short Ribs

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