Tangy Short Rib Barbecue

These braised beef short ribs get a two-stage oven treatment that delivers fall-apart meat in a tangy, sticky barbecue sauce. First, a high-heat roast browns the ribs and renders out excess fat. Then the temperature drops and they braise low and slow in a homemade sauce built on ketchup, vinegar, Worcestershire, and brown sugar.

That initial blast of high heat is what separates good short ribs from great ones. Browning at high temperature creates a deep, caramelized crust on the outside that adds flavor to the entire braising liquid. Pouring off the rendered fat before adding the sauce keeps the finished dish from being greasy.

The sauce is tangy first, sweet second. Vinegar and Worcestershire hit you upfront, then brown sugar and ketchup round things out. After two hours of braising, the sauce reduces and concentrates into a thick glaze that clings to every rib.

Fork-tender is the target. When you can slide a fork into the meat with zero resistance, they’re done. If there’s any tug, give them another 20 minutes.

Pro Tips

• Trim visible excess fat before roasting. Short ribs have plenty of intramuscular fat to keep them moist.
• Remove the rack after browning so the ribs sit directly in the sauce during braising.
• Spoon sauce over the ribs once during the braise to keep the tops from drying out.
• Skim the fat from the pan sauce before serving. A fat separator makes this easy.

Variations

• Add a tablespoon of smoked paprika or chipotle peppers to the sauce for a smoky kick.
• Stir in a splash of bourbon with the sauce ingredients for depth.
• Serve over creamy polenta or mashed potatoes to soak up the pan sauce.