I have been making this delicious fall-off-the-bone sweet and savory barbecue beef short ribs recipe for years. However, it had been a long time since I had taken out the crock pot. My husband recently requested them on a particularly cold day when he knew he wanted to come home and make a fire in the fireplace and open a good bottle of red wine. So I made sure to stop at the store and buy short ribs. I had most of the other ingredients on hand already. I’m sure you do too.

Note: This recipe was previously posted on December 28, 2021, and I’m sharing it again today.

Easy-To-Make Barbecue Beef Short Ribs

This recipe is super simple to throw together. I have even served it to company to rave reviews. They are always a crowd-pleaser especially when I serve them on top of homemade garlic mashed potatoes along with a side salad and a hearty loaf of bread.

I like to put all the ingredients in the crock pot at about 11 am so it’s ready for dinner by 7 pm. Then I go about my day. If the short ribs are done before I’m ready to serve dinner, I just turn the crock pot down to warm. You really can’t overcook them.

What Are Short Ribs?

Short ribs come from the beef chuck portion of a cow and are a narrow cut of beef containing the ends of the ribs near the breastbone. Beef Short Ribs and Beef Spare Ribs are both actually the same piece of meat. The difference is simply in how it is cut. Short ribs are cut across the bone about 3” thick and then cut again between each bone. It’s generally a less expensive cut of meat and great for using to braise or make slow cooker short ribs.

Sweet and Savory Barbecue Beef Short Ribs

Ingredients:

• 3 1/2 pounds beef short ribs
• 1 tablespoon vegetable oil
• 1 large onion, cut into wedges
• 4 medium potatoes, peeled, quartered
• 1 cup baby carrots (or cut carrots)
• 1 cup water
• 1 cup ketchup
• 1/3 cup red wine or cider vinegar
• 1/3 cup brown sugar
• 1 tablespoon paprika
• 1 teaspoon curry powder
• 1/2 teaspoon chili powder
• 1/2 teaspoon dry mustard
• 2 teaspoons salt
• 1 teaspoon fresh ground pepper to taste

Instructions:

Combine all the ingredients and cook on low for 6-8 hours.

Serve over mashed potatoes, mashed cauliflower, polenta or couscous.

You might also like these chicken recipes: Gluten Free Chicken Pot Pie Keeps You Warm On A Chilly Day and Fast, Easy and Delicious Sheet Pan Chicken Teriyaki.

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