Serves 4


  • 2# boneless beef shortribs dipped in flour
  • 1 carrot peeled and cut into 6 pieces
  • 1 onion peeled an cut into 1/8s
  • 6 cloves garlic
  • 2 stalks celery cut into 2″ pieces
  • 1/4 cup corn oil
  • S and P to taste
  • Enough stock, wine or water to cover- about 1-2 qts depending on size of pan


  1. In a dutch oven or other thick oven proof pan, heat oil on medium heat.
  2. Add garlic, onion, carrots, celery and brown until caramelized- about 15 minutes. Remove from pan and set aside.
  3. In same pan, add shortribs and brown on all sides for about 10 minutes total. Add back the veggies, cover with broth.
  4. Bring to boil.
  5. Cover pan with foil and bake in slow oven 225 degrees for 5 hours. This is important as it is what makes the meat so tender.
  6. Remove from oven and strain off juices and reserve. Discard veggies.
  7. Put meat into BBQ sauce and marinate a couple of hours.
  8. In the meantime, reduce pan liquid until you have 1 cup.
  9. Barbeque shortribs until hot on inside and a nice glaze on outside-about 5-10 minutes. Place on platter.
  10. Mix reserve stock with 1/2 cup marinade and heat. Pour over short ribs.