At Costco the other day, I saw these gorgeous, well-marbled, prime grade boneless chuck short ribs:
Of course I had to buy them! But when it was time to cook them, there was no way I was going to brown them first, make a complicated sauce, check on them every 30 minutes… I wanted to just put them in the oven and forget about it.
So I was grateful to find this easy recipe on the Food Network. Obviously, I wasn’t going to use the sweet sauce (my blood sugar went up just reading the recipe!), but I really liked it otherwise. So I made my own, non-sweet marinade, baked the ribs slowly, and was rewarded, three hours later, with very flavorful, tender, low carb short ribs.
- 6 boneless beef short ribs (4 lb.)
- 1 tablespoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons apple cider vinegar
- 1 tablespoon hot pepper sauce
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon dried thyme
- Preheat the oven to 300 degrees F. Cut the short ribs in half and arrange them in a 13-by-9-inch baking dish. Season with salt and pepper.
- In a small jar, add the vinegar, hot pepper sauce, smoked paprika, garlic powder and thyme. Shake well to combine. Pour the sauce over the ribs and use your hands to toss and coat all the pieces.
- Cover the pan tightly with a double layer of aluminum foil. Bake the ribs until cooked through and tender, 2.5 hours.
- Remove the foil, baste the tops of the short ribs with the braising liquid, and continue baking the ribs for 30 more minutes, allowing the tops to brown.
- Serve with the braising liquid. I like to place a small bowl filled with the braising liquid on each plate. This allows the diners to dip their meat into the yummy liquid.