Barbecued Short Ribs

This amazing recipe is my new go to recipe.  I will make sure that I always have some of this in my freezer.  It is just that fantastic.  It tastes like an upscale barbecue.  I have served it plain with a side of biscuits and coleslaw.  I have also served it as a stew over mashed potatoes and rice and in a sandwich.  Have I mentioned that I love this recipe?  Well, I do.  You so should try it very soon.  Enjoy.

Barbecued Short Ribs

Falling Off The Bone

By: Jean Anderson

3 lbs beef short ribs, trimmed of excess fat and cut in 2-inch pieces

3 Tbsp vegetable oil

1 large Spanish or Vidalia onion, coarsely chopped

4 large garlic cloves, finely minced

2 cans diced tomatoes, with their liquid (141/2 ounces, each)

2 cups beef broth

1/3 cup cider vinegar

1/3 cup raw sugar

1/4 tsp tomato ketchup

3 strips lemon zest, each about 2 inches long and 1/2 inch wide

1 1/2 tsp salt or to taste

1/2 to 1  tsp ground cayenne pepper

1/2 tsp freshly ground black pepper to taste

Preheat broiler.  Arrange ribs in a single layer on a rack in a foil-lined large shallow roasting pan.  Slide into broiler, setting 4 inches from heat, and broil, turning frequently so ribs brown evenly - about 10 minutes.  Remove from broiler and set aside. Preheat oven to 350 F.

Heat oil in a large heavy nonreactive Duch oven over moderately high heat until ripples appear on pan bottom - 1 1/2 to 2 minutes.  Add onion and garlic and cook, stirring often, until limp and lightly browned - about 10 minutes.

Add ribs to pot along with their drippings and all remaining ingredients, and bring to a boil.  Slide onto middle oven shelf, cover, and braise until short ribs are tender - about 2 hours.

Discard strips of lemon zest, taste for salt and pepper, and adjust as needed.  Serve at once, ladling plenty of sauce over each portion.  Or cool to room temperature, cover, and refrigerate until ready to serve - but no longer than two days.  Freezes for up to 3 months.