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Sunday September 24, 2006 5:26 pm

Pot-Roasted Barbequed Short Ribs Recipe

but yummy!Though I am sometimes tempted to live solely on beet and beet green salad, plus the occasional boiled Yukon Gold potato, my family unreasonably expects a regular main dish.  A favorite for Rosh Hashanah is my Barbequed Beef Short Ribs (or other beef, actually pot roasted in a barbeque-style sauce), a rich dish which my normally fat-conscious sister-in-law Ronnie adores.  This one I invented all by myself one year when short ribs were miraculously on sale at my butcher.  It’s quick to assemble and the long cooking time allows early work completion, while the leftover sauce provides the base for lovely Sukkot soup, especially with that saved beet cooking water.



  • ½ (boneless) and ¾-1 with bone beef per person
  • 2 large cans tomatoes
  • 5 large onions
  • 5-6 cloves garlic
  • About 1 cup each brown sugar or brown Splenda
  • Sweet paprika
  • Oregano
  • Kosher salt
  • Black pepper


  1. Buy ¾ to 1 lb. (with bones) or 1/2 # (boneless) beef per person to be served. Short ribs are best, but you could use part shoulder steak or   roast or other cut of beef.  At least 1/3 of it should be on the bone.
  2. In a large, deep Dutch oven, lay all the meat, cutting up whole roasts or steaks into very large chunks.
  3. Cover the meat with almost an inch thick layer of coarsely chopped yellow onions—about 5 large onions.
  4. Sprinkle 5-6 cloves roughly chopped garlic over the onions. If necessary, use garlic powder—a heavy dusting.
  5. Over the vegetables pour 2 #2 cans (the large cans) whole or diced tomatoes.  If whole, roughly chop some of them right in the pan.
  6. Sprinkle 1 cup brown sugar (or use Splenda@ brown sugar, as I do) over the surface.
  7. Again sprinkling all over, add about 2 T (tablespoons) sweet paprika, 2 T oregano, 1 T kosher or other salt (since kosher meat is already salted), and 10 or so grinds of black pepper.
  8. Pour 1 ½ cups cider or red wine vinegar over everything.
  9. Cover and put into a 350 degree preheated oven.  Bake covered for 2 hours, then uncover and bake another hour or even more.  It should be very saucy, and the beef quite well-done.  If you need to turn up the oven part of the time to bake something else, the beef won’t mind.
  10. Serve with plenty of boiled potatoes, potato kugel, noodles or rice to cover with the sauce.

Serves 12



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