Zesty Short Rib Stew
|Salad oil||2 Tablespoon|
|Beef chuck short ribs||5 Pound|
|Onion||1 Medium, cut into quarters|
|All purpose barbecue sauce||18 Ounce (1 Bottle)|
|Water||1⁄2 Cup (8 tbs)|
|Carrots||5 Medium, each cut crosswise in half|
|Brussels sprouts||20 Ounce (Two 10 Ounce Containers)|
1. In 8-quart Dutch oven over medium-high heat, in hot salad oil, cook short ribs, a few at a time, until well browned on all sides, removing ribs to bowl as they brown.
2. Reduce heat to medium; add onion to drippings in Dutch oven and cook, stirring occasionally, until tender, about 5 minutes. Spoon off fat from Dutch oven. Return short ribs to Dutch oven; stir in barbecue sauce and water; heat to boiling. Reduce heat to low; cover and simmer 1 1/2 hours, stirring occasionally. Add carrots; cover and simmer 30 minutes. Add Brussels sprouts; over medium-high heat, heat to boiling. Reduce heat to low; cover and simmer 15 minutes or until vegetables and meat are tender. Skim fat from liquid.