Description
This Juicy Slow-Cooked BBQ Short Ribs recipe features tender, flavorful boneless beef short ribs braised in a homemade cola BBQ sauce. The ribs are first seared to develop a rich crust, then slow-braised in the oven until meltingly tender, with a final crisping step for a delicious caramelized finish. Perfect for a comforting dinner or a hearty sandwich filling.
Ingredients
Scale
BBQ Sauce
- 1 batch Cola BBQ Sauce (homemade or store-bought)
Short Ribs
- 4 lbs boneless beef short ribs, cut into 3-inch pieces
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2-3 tablespoons avocado oil (or vegetable/canola oil), as needed
Instructions
- Prepare Cola BBQ Sauce: Make the cola BBQ sauce according to your preferred recipe or use a pre-made version. Set aside to cool.
- Season and Rest the Ribs: Generously season the boneless beef short ribs on all sides with kosher salt and freshly ground black pepper. Allow the ribs to rest at room temperature for at least 30 minutes to absorb the seasoning.
- Sear the Ribs: Preheat your oven to 300°F (150°C). Heat 2 tablespoons of avocado oil in a large skillet over medium-high heat. In batches, sear the short ribs until they are deeply browned on all sides, about 3-4 minutes per side. This step locks in flavor and texture. Transfer the browned ribs to an oven-safe baking dish.
- Braise the Short Ribs: Pour the prepared cola BBQ sauce evenly over the ribs, making sure they are thoroughly coated. Cover the baking dish tightly with foil to trap moisture. Place the dish in the preheated oven and braise the ribs for 3 hours, or until the meat is meltingly tender and easily pulls apart.
- Finish Baking: After braising, remove the foil and continue cooking the ribs uncovered for an additional 30 minutes. This final step crisps and browns the top for enhanced texture and flavor.
- Serve: Serve the BBQ short ribs immediately. They pair wonderfully with mashed potatoes, cornbread, coleslaw, or can be enjoyed between two pieces of bread as a delicious sandwich.
Notes
- For best results, use boneless beef short ribs for even cooking and tender meat.
- Resting the seasoned ribs before searing helps the salt penetrate the meat.
- Ensure the ribs are well coated in BBQ sauce to infuse flavors during braising.
- If preferred, substitute the avocado oil with vegetable or canola oil.
- Leftover ribs can be stored in the refrigerator for up to 3 days and reheated gently.
