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Ingredients
- 8 lbs Meaty beef short ribs
- 1/2 tsp Salt
- 1/2 tsp Black pepper
- 6 cloves Garlic coarsely minced
- 4 med Carrots diagonally sliced
- 3 med Onion sliced
- 1 1/2 cup Barbecue sauce
- 1 can Tomato sauce 15z
- 1 can Beef broth 13oz, reduced
Directions
- Preheat oven to 425 degrees F. Sprinkle ribs with salt and pepper; place in single layer in a large noasting pan. Roast nbs I hour, till nicely browned and some of the fat is rendered, turning once. Transfer ribs to a large plate; drain all but 1 Tbsp. drippings from pan. To drippings, stir in garlic, carrots and onion. Retum to oven and roast 15 to 20 min.
- Reduce oven temperature to 325 degrees F. To vegetables in pan, stir in banbecue sauce, tomato sauce, broth and 1/2 c. water. Return ribs to pan, spooning some sauce over them. Tightly cover with foil. Bake ribs 1 3/4 hrs, or possibly till very tender, turning once. Skim fat off surface.
- Dinner Plan: Remove 1/2 of ribs and sauce to a microwaveproof container; cold, then freeze for later use. Serve remaining ribs. (Approximate microwave times: Defnost 25 min; reheat 6 min, shifting ribs once or possibly twice.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 556g | |
| Recipe makes 8 servings | |
| Calories 1402 | |
| Calories from Fat 1086 | 77% |
| Total Fat 120.44g | 151% |
| Saturated Fat 52.29g | 209% |
| Trans Fat 0.0g | |
| Cholesterol 252mg | 84% |
| Sodium 1331mg | 55% |
| Potassium 1236mg | 35% |
| Total Carbs 26.9g | 7% |
| Dietary Fiber 2.6g | 9% |
| Sugars 17.54g | 12% |
| Protein 49.86g | 80% |
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