Honey Braised Short Ribs

Heat olive oil in a large pan. Sear all sides of the beef, making sure they are nice and brown all over. Remove from pan. Pour wine into the hot pan to burn off any alcohol and add onions; cook until soft. Add BBQ sauce and place meat back in the pan, coating all sides with the sauce. Add some salt and pepper to taste. Cook for 1 hour at 250ºF, reduce heat to 200ºF and cook 4-5 hours, making sure to turn meat every hour to baste.

Serve with creamy polenta or mashed potatoes and grilled asparagus. Yum!

Notes:

I use a large cast iron Le Creuset pot with a lid because I can brown the meat, then turn around and throw it in the oven. If you don’t have one, brown the meat in a skillet, then put it in some type of oven safe pan for the oven part.

I have also used a pressure cooker, which cuts the cooking time in half! The only variation is that I add an additional cup of chicken or beef broth. Everything else remains the same except cooking time is shortened to 90 minutes.