Sometimes, we just don’t have the time – or cooperative weather – to fire up the grill. This rubbed, roasted and braised solution to fall-off-the-bone barbeque may be your answer for inclement days, when all you want to do is stay indoors. Served with simple butter beans, it’s hearty and a perfect meal for a cold, rainy/snowy day.
- 6 Beef Short Ribs; large enough for one per serving
- 2 Tbsp. Vegetable Oil
- 2 Tbsp. Barbecue Rub; your favorite
- 1-1/2 cups Barbecue Sauce; your favorite
- To Cover: Chicken Broth, low sodium
- 2 Tbsp. Butter, unsalted
- 1/2 cup Onion, small dice
- 1/2 cup Celery, small dice
- 1/2 cup Carrot, small dice
- 1/2 15 oz. can Tomatoes, petite dice, drained
- 1 large can Butter Beans
- 1 Tbsp. Chives, fresh, thinly sliced
- To Taste: Kosher or Sea Salt
- To Taste: Black Pepper, freshly ground
- In a lidded container large enough to hold the short ribs, toss the ribs with the oil, followed by the barbecue rub, massaging all over and into the meat. Cover and refrigerate up to two days in advance (the longer the meat is rubbed, the more the flavor will penetrate the outside of the meat). Preheat oven to 400 degrees F.
- Place the ribs onto a rimmed sheet tray and place into the preheated oven.
- Bake the ribs until they are browning nicely on the bottom of the pan, roughly 10 minutes. Flip the meat over and cook 10 more minutes. Turn the meat onto its side and bake for 5 more. Flip to the other side and repeat. When all sides are nicely seared, remove the meat to a crock pot.
- Pour the barbecue sauce over the meat and toss. Pour enough chicken broth to just come to the top of the short ribs. Cook the ribs on high setting, until the meat has come to a simmer. Reduce the heat to low and cook for 4 hours, or until the meat is super tender and just about falling from the bone. (Be sure to turn the meat over a few times during the cooking process, in order to ensure even cooking.)
- Meanwhile, in a medium sauce pan, add the butter and melt over medium heat. Add the onions, celery and carrots and cook until just tender. Add the beans and tomato dice and bring to a simmer. Cook for a few minutes to marry the flavors. Season with chives, salt and pepper. Keep covered and warm until ready to serve. About 20 minutes before serving, remove the ribs from the cooking liquids to a warm plate. Cover and keep warm. Transfer the cooking liquids to an extra-large frying pan and reduce – over high heat – until cooked back down to a sauce-like consistency. Do not burn.
- To serve, add the short bibs back to the reduced sauce to reheat and coat.
- Spoon the warm beans into the centers of large, warmed, shallow-rimmed serving bowls. Top with the ribs. Spoon some of the extra sauce over the meat and serve.