Rodeo Ribs - Just Dutch Oven Recipes

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Rodeo Ribs

4 pounds beef short ribs -- cut 2" to 2 1/2" lengths
Coarse salt -- to taste
Coarsely-ground black pepper -- to taste
2 tablespoons olive oil
1 large onion -- halved lengthwise, and slivered
1 cup beef broth
2 cups Rodeo BBQ Sauce -- (see recipe)

Preheat oven to 350 degrees. Sprinkle ribs generously with salt and pepper. Heat oil in a Dutch oven or other heavy, covered pot over medium-high heat; brown ribs well for about 8 minutes. Remove to a plate. Add the onion to the pot and wilt over low heat, scraping up the brown bits. Return ribs to the pot, placing them atop the onion.

Place pot in the oven and cook, covered, for 30 minutes. Add beef broth and cook, covered, for 45 minutes longer. Remove from the oven and add BBQ sauce. Stir the sauce into the broth and spoon it over the ribs.

Return the pot to the oven, uncovered, for 40 minutes, basting once or twice. Skim and discard fat. Serve with extra sauce, if desired.

This recipe yields 6 servings.