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Barbecued Beef Short Ribs

 Barbecued Beef Short Ribs
For a real straight-from-the-chuckwagon beef meal, you can't rope a better recipe than this! This is the recipe I rely on when feeding a hungry group. The wonderfully tangy sauce is lip-smacking good.—Mildred Sherrer, Fort Worth, Texas
4-6 ServingsPrep: 20 min. Cook: 2-1/2 hours


  • 3 to 4 pounds bone-in beef short ribs
  • 1 tablespoon canola oil
  • 2-1/2 cups water, divided
  • 1 can (6 ounces) tomato paste
  • 1 cup ketchup
  • 1 garlic clove, minced
  • 3/4 cup packed brown sugar
  • 1/2 cup chopped onion
  • 1/2 cup white vinegar
  • 2 tablespoons prepared mustard
  • 1-1/2 teaspoons salt
  • Hot cooked noodles


  • In Dutch oven, brown ribs in oil. Add 2 cups water; bring to a boil.
  • Reduce heat. Cover and simmer for 1-1/2 hours; drain.
  • Combine the tomato paste, ketchup, garlic, brown sugar, onion,
  • vinegar, mustard, salt and remaining water. Pour over ribs; bring to
  • a boil. Reduce heat; cover and simmer for 1 hour or until meat is
  • tender. Serve with noodles. Yield: 4-6 servings.
Nutritional Facts: 1 serving (1 each) equals 373 calories, 13 g fat (5 g saturated fat), 55 mg cholesterol, 1,187 mg sodium, 45 g carbohydrate, 3 g fiber, 20 g protein.

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Barbecued Beef Short Ribs (continued)

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.