BBQ Beef Short Ribs


Servings: 8


  • 8 2 inch cross-cut beef shortribs
  • 2 Spanish onions, thinly sliced
  • 1/2 cup cider vinegar
  • 1/2 cup brown sugar
  • 1/4 cup honey
  • 1-2 canned chipotle chilies, chopped
  • 1/2 cup Dijon mustard
  • 1 cup Heinz Chile Sauce
  • 1 1/2 quarts veal stock
  • 2 bay leaves
  • 6 fresh thyme sprigs


  1. Season shortribs well with kosher salt and freshly ground black pepper. Sear them well on all sides in a large saute pan.
  2. When shortribs are evenly browned on all sides, caramelize onions in saute pan used for shortribs. Season well with salt and pepper and deglaze with cider vinegar.
  3. Add brown sugar, honey and chipotles and allow to cook briefly until lightly caramelized. Add veal stock and bring to a boil. Mix in chile sauce and Dijon mustard.
  4. Place shortribs in a deep, ovenproof casserole dish or saucepan in which they will all fit in one layer. Add bay leaves and thyme sprigs to barbecue sauce and pour over the browned shortribs.
  5. Bring mixture to a boil again, cover and braise in a low oven (325 degrees) until the meat is tender and falling off the bone. This will probably take at least 3 hours.
  6. When cool, remove shortribs from the braising liquid. Strain braising liquid through a strainer and a chinois, bring to a boil, degrease well and allow to reduce to good consistency and flavor. The seasoning of the final sauce can be adjusted with a little additional cider vinegar if necessary, as well as additional salt and pepper.
  7. To serve, reheat the shortribs in the braising liquid until they are well coated with the sauce.

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