Beef Short Ribs

I was looking for something new last week as I prepared for our family get together. Looking on the Camp Chef website I saw this recipe for beef short ribs and instantly fell in love. The rich, deep flavor was outstanding and the tender ribs turned out great. My son thought the carrots were fantastic, which is a plus for vegetables. Give them a try – you will be glad you did!

Beef Short Ribs 

6 lbs. beef short ribs (see note)
3 T oil
1 large sweet onion, sliced and cut in half
5 carrots pealed and cut 1″ on the diagonal
4 cloves garlic, minced
16 oz. tomato sauce
1 c barbecue sauce (I love Sweet Baby Ray’s)
1/4 c brown sugar
1 c beef broth

This dish can either be simmered on your camp stove or done in a dutch oven using charcoal. Get your dutch oven hot, add the oil and brown your rib pieces on all sides. Remove and set aside. Add carrots, onions and garlic to the pot and stir until lightly browned. Add the ribs back in and give another stir. Combine the tomato and barbecue sauces, broth and brown sugar and pour over the top. Simmer 3 – 4 hours until tender.

Note: Short ribs come in a slab. Ask the butcher to cut them “English Style” which means they will cut down between each rib and then cut each rib into thirds.

Adapted from Camp Chef Dutch Oven Short Ribs