Braised Barbecued Short Ribs
Tender braised short ribs with rich barbecue flavors, combining smoky ketchup, molasses, and tangy vinegar. Perfect for hearty gatherings and slow-cooked comfort food lovers.
Ingredients
Instructions
- Season short ribs with salt and pepper.
- Brown the short ribs under a broiler or on a hot grill.
- In a pressure cooker, cook the chopped onion until tender over moderate heat.
- Add minced garlic and stir to combine.
- Add ketchup, molasses, water, brown mustard, Worcestershire sauce, hot sauce, and cider vinegar; bring to a boil.
- Add the browned ribs to the pressure cooker and seal.
- Cook over high heat until steam flows steadily.
- Reduce heat to maintain constant steam and cook for 15 minutes.
- Turn off heat and let the pressure cooker cool naturally for 10 minutes.
- Release pressure carefully and open the cooker.
- Transfer the meat to a platter.
- If sauce is too thin, boil for a minute until thickened.
Tips & Substitutions
For enhanced flavor, marinate the short ribs in the sauce overnight before cooking. You can substitute the molasses with honey or maple syrup for a different sweetness. If you don't have a pressure cooker, braising in a Dutch oven works well; just extend the cooking time to about 2-3 hours at a low simmer. Additionally, using low-sodium ketchup can help control the saltiness of the dish.
Serving Suggestions
Serve the braised short ribs on a bed of creamy mashed potatoes or polenta to soak up the delicious sauce. Pair with roasted vegetables or a fresh green salad for balance. For a hearty meal, serve alongside Southern-Style Chili Macaroni or browse more American recipes to complement the flavors. A glass of red wine also pairs wonderfully with this dish.
Storage & Reheating
Store leftover braised short ribs in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the ribs in a saucepan over low heat, adding a splash of water or broth if the sauce is too thick. This helps retain moisture and flavor. You can also reheat them in the microwave, covered, in short intervals.
Nutrition & Diet Analysis (per serving)
Each serving of Braised Barbecued Short Ribs contains roughly 1137 calories, with 94g protein, 55g carbohydrates, and 61g fat. It is an excellent source of protein (187% of the Daily Value), iron (80% of the Daily Value), and potassium (40% of the Daily Value). Note that it is relatively high in sodium, at 2815mg per serving (122% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of beef for this recipe?
Yes, you can use chuck roast or brisket as alternatives. Both cuts will benefit from the slow cooking method, resulting in tender and flavorful meat. Adjust cooking times accordingly as these cuts may vary in thickness.
What can I do if the sauce is too sweet?
If the sauce turns out to be too sweet, balance it by adding a splash of vinegar or a little more Worcestershire sauce. This will help cut through the sweetness and enhance the overall flavor of the dish.
Can I freeze the braised short ribs?
Absolutely! Allow the short ribs to cool completely before placing them in an airtight container or freezer bag. They can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating for best results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).