The first time I decided I wanted to make short ribs I was browsing all over the Internet for recipes. All I could find was stew like recipes that called for celery, carrots etc… Which I of course didn’t have on hand.
Finally I found some ideas that were low and slow baking with a sauce.
I was really skeptical but it turned out amazing and of course it is Gluten and Casein free!
Here is what you will need:
3 1/2- 4 pounds boneless beef short ribs, cut into 3-inch long pieces. This was 2 packs at my local grocery short~ about 8 pieces.
Kosher salt and freshly ground black pepper
3/4- 1 cup light brown sugar
1 teaspoon paprika
1 teaspoon garlic powder
1 tablespoon vinegar. I like apple cider vinegar and I always have it on hand but any vinegar will do. So if you only have white vinegar, use white.
3/4- 1 teaspoon dried ground thyme. The reason for the measurement range is personal preference. If you like it use more of it 🙂
3/4- 1 cup ketchup
1 tablespoon yellow mustard
1 tablespoon Worcestershire sauce
Preheat the oven to 300 degrees F. Arrange the short ribs in a 13 by 9-inch baking dish and season with salt and pepper, to taste. In a small bowl, combine all the remaining ingredients and stir to incorporate. Pour the sauce over ribs and toss well, coating all the pieces. Cover with aluminum foil and roast until cooked through and tender, about 3- 3 1/2 hours. Remove the foil during the last 30 minutes of cooking to brown the top. Transfer to a serving platter and serve.
Super simple and easy!
I normally like to serve it with sautéed kale and roasted potatoes with lemon but we had kale last night so I went with asparagus.