Alright, so this picture really doesn't do this dish justice but Oh My Goodness! These were some of the best short ribs I have EVER had! I love this bbq sauce from Garlic Head because it's not smokey, but rather more like a tomato-y, garlic-y, thick paste. So I thought why not make a sauce with it. As I'm typing this my mouth is literally watering just remembering the taste, that's how good this was. I only started making short ribs myself within the past year, and I'm glad I did because they're so easy! Simply brown your meat, put all of your ingredients in to a Dutch oven, then let it cook. It's the perfect Sunday afternoon meal! This sauce would probably work well with a nice pork roast or even chicken thighs and if you don't have hours to cook your meal, I bet a slow cooker would work as well.
Short Ribs with Garlic Head Sun Dried Tomato Sauce
4 lb. Beef Chuck Short Ribs (approx. 10 ribs)
1 tbsp. Extra Virgin Olive Oil
1/4 c. Sun Dried Tomatoes, chopped
1/4 c. Fresh Basil, chopped
1/4 c. Scallions, chopped
2 c. Low-Sodium Beef Broth
1 c. Garlic Head Gold BBQ Sauce
1 c. White Wine (I used Chardonnay)
Kosher Salt, to taste
Fresh Ground Black Pepper, to taste
Heat the oil in Dutch oven (or a large pot with a lid that can go in the oven), add half of the ribs and season with salt and pepper. Brown on all sides until there is no pink showing then remove and set aside. Repeat for the remaining ribs. Next, add the tomatoes, basil, and scallions to the pot and saute for 5 minutes to release the flavors. Add in the beef broth, Garlic Head BBQ Sauce and wine and bring to a boil. Remove from the heat, add back in the ribs, cover and bake at 350 degrees for 2 1/2 hours; stirring every hour. Remove from the oven and place the ribs on a serving dish. Bring the sauce to a boil and let it reduce down for approximately 10 minutes, then pour over the ribs. (If you like a thicker sauce, you can thicken it with equal parts flour or cornstarch and cold water mixture). Serves 4-6.
Enjoy!
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4 lb. Beef Chuck Short Ribs (approx. 10 ribs)
1 tbsp. Extra Virgin Olive Oil
1/4 c. Sun Dried Tomatoes, chopped
1/4 c. Fresh Basil, chopped
1/4 c. Scallions, chopped
2 c. Low-Sodium Beef Broth
1 c. Garlic Head Gold BBQ Sauce
1 c. White Wine (I used Chardonnay)
Kosher Salt, to taste
Fresh Ground Black Pepper, to taste
Heat the oil in Dutch oven (or a large pot with a lid that can go in the oven), add half of the ribs and season with salt and pepper. Brown on all sides until there is no pink showing then remove and set aside. Repeat for the remaining ribs. Next, add the tomatoes, basil, and scallions to the pot and saute for 5 minutes to release the flavors. Add in the beef broth, Garlic Head BBQ Sauce and wine and bring to a boil. Remove from the heat, add back in the ribs, cover and bake at 350 degrees for 2 1/2 hours; stirring every hour. Remove from the oven and place the ribs on a serving dish. Bring the sauce to a boil and let it reduce down for approximately 10 minutes, then pour over the ribs. (If you like a thicker sauce, you can thicken it with equal parts flour or cornstarch and cold water mixture). Serves 4-6.
Enjoy!
These sound delicious. I love short ribs and your recipe will be a wonderful addition to my collection. This is my first visit to your blog, so I took some time to browse through your earlier posts. I'm so glad I did that. I really like the food and recipes you share with your readers and I'll deiinitely be back. I hope you have a great day. Blessings...Mary
ReplyDeleteThank you Mary and Welcome to my blog. I'm glad you liked it! Enjoy the rest of your day <3
DeleteOh wow! These looks amazing! Thanks for posting Carrie :)
ReplyDeleteThanks Melissa! <3
DeleteThank you Melissa! :)
DeleteGreat recipe! Glad you like the sauce...
ReplyDeleteI absolutely love short ribs, we have used a whole bottle of red, heavenly! Yours are making me drool Carrie, here let me wipe that off the screen!
ReplyDeleteNettie
Thanks Nettie! I usually use red wine with mine also but these were great :)
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