Slow Baked Boneless Beef Short Ribs

Ingredients

4 pounds {1816 g}

boneless beef short ribs

1 tsp {3.0 g}

kosher sale

1 tsp {2.9 g}

black pepper

2 cup {480 g}

ketchup

2 TBL {0.0 g}

liquid smoke

1 1/4 cup {181 g}

brown sugar

1/2 cup {80 g}

minced onion

1 tsp {2.8 g}

garlic powder

3/4 cup {0.0 g}

Bacon BBQ Sauce

2 TBL {16 g}

cornstarch

2 TBL {30 g}

water

Instructions

Preheat the oven to 300F/148C with a rack in the middle.

In a medium sauce pan over medium heat, add the ketchup, liquid smoke, brown sugar, minced onion, garlic powder, bacon bbq sauce and mix until combined.

Cook until thick and bubbly; stirring occasionally. ~10 minutes.

Season the short ribs all over with salt and pepper

Place in a 13x9" glass baking dish. This will be a tight squeeze.

Pour about 1/2 cup over the short ribs.

Using tongs, flip the ribs over and spoon another 1/2 cup of the sauce over top. Reserve the remaining BBQ sauce to spoon over the cooked ribs.

Cover the pan with foil and roast for 2 1/2 hours.

Remove the foil and gently flip the short ribs.

Cook for 30 minutes more, until the meat is tender and browned.

Transfer the short ribs to a serving platter.

Baste the short ribs with some of the reserved BBQ sauce.

At this point you can discard the cooking liquid or you can pour it into a fat strainer to allow it to separate. (This is what I did)

Pour the juices into a medium sauce pan leaving the fat greasy part behind.

Add in about 1/4 cup bbq sauce and bring to a boil.

Make a slurry of the cornstarch and water and whisk into the liquid to thicken.

Source

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