Beef short ribs, when properly cooked, are melt-in-your-mouth tender and delicious. Prepare them in the oven with barbecue sauce when you don't have access to an outdoor grill and the weather is incremental. While tasty, a 3 ounce serving of short ribs contains 251 calories, with more than half of those calories coming from fat. Eat beef short ribs sparingly or not at all if you are looking to lose weight or watching your fat intake due to medical conditions. On the plus side, beef short ribs are a good source of niacin, riboflavin, and vitamins B-12 and B-6.
Preheat the oven to 400 degrees Fahrenheit. Rinse the short ribs under cold, running water. Pat them dry with paper towels.
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Combine the celery salt, pepper, garlic powder and chili powder. Rub or sprinkle the ribs thoroughly with the mixture. Place the short ribs in a large sheet baking dish and place them in the oven.
Roast the short ribs for 15 minutes to brown the surface. Remove them from the oven and reduce the oven temperature to 300 degrees Fahrenheit.
Drain out any excess fat from the pan. Add the onion, barbecue sauce and broth to the pan and stir to combine the ingredients. Cover the baking dish tightly with aluminum foil and return the dish to the oven.
Bake the short ribs for 2 1/2 to 3 hours or until the meat is very tender and falls off of the bone. Serve immediately.
Things You'll Need
4 pounds bone-in beef short ribs cut parallel to the bone in 2-or 3-inch pieces, trimmed of as much outer fat as possible
1 teaspoon celery salt
2 teaspoons ground black pepper
1 teaspoon garlic powder
1 teaspoon chili powder
13 inches by 9 inch baking dish
1 red onion, thinly sliced
2 cups prepared barbecue sauce
1/2 cup low-sodium beef stock or broth
Serve with corn on the cob, low-fat baked beans and coleslaw for a complete meal.