Instructions
Step 1: Pat the short ribs dry with paper towels and season them with salt, black pepper, garlic powder, onion powder, and smoked paprika.
Step 2: Heat the olive oil in a large Dutch oven or heavy oven-safe pot over medium-high heat.
Step 3: Sear the short ribs on all sides until deeply browned, about 3–4 minutes per side. Remove and set aside.
Step 4: Add the sliced onion to the pot and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 30 seconds.
Step 5: In a bowl, whisk together the beef broth, barbecue sauce, Worcestershire sauce, brown sugar, tomato paste, apple cider vinegar, thyme, and rosemary.
Step 6: Pour the sauce mixture into the pot and bring to a gentle simmer.
Step 7: Return the short ribs to the pot, ensuring they are partially submerged in the sauce.
Step 8: Cover tightly and bake in a preheated 325°F (165°C) oven for 2½ to 3 hours, or until the meat is fork-tender.
Step 9: Remove the lid during the last 30 minutes of cooking to allow the sauce to thicken and glaze the ribs.
Step 10: Carefully transfer the ribs to a serving platter and spoon the thickened sauce over the top.
Step 11: Garnish with fresh parsley and serve hot.
Storage and Reheating Tips
Store leftover short ribs in an airtight container in the refrigerator for up to 4 days.
For longer storage, freeze in freezer-safe containers for up to 3 months.
Thaw frozen ribs overnight in the refrigerator before reheating.
Reheat in a covered baking dish at 325°F (165°C) for 20–25 minutes, adding a splash of beef broth if needed to keep the meat moist.
The flavor often becomes even richer the next day as the sauce continues to develop.
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