Thank you Sprouts Farmers Market for sponsoring today’s recipe.
When I think of an All-American meal, meat and potatoes come to mind. A hearty dish made of beef and crisp, garlicky potatoes is the ultimate comfort, right? Among the cuts of meat I love are beef short ribs. While it takes a bit longer to cook, the preparation is easy and the beef always comes out tender. It might be because the butchers at Sprouts Farmers Market are skilled at carving meat. Or the quality of beef they sell is just that good. I like to think it’s a bit of both.
When preparing my boneless short ribs, I enjoy coating each piece in a homemade sweet and smoky barbecue sauce. It’s slightly spicy too, which is always a good thing to me. But don’t worry. The amount of cayenne I suggested gives some heat; however, it won’t have you running for a glass of milk. In all honesty, you’ll be more likely to fight over seconds. Enjoy!
- 1 (28 oz) can organic crushed tomatoes
- 2 tbsp liquid smoke
- ⅓ cup organic maple syrup
- 1 tbsp organic apple cider vinegar
- 1 tbsp smoked paprika
- 1 tsp cayenne pepper
- 1 tsp chili powder
- 1 tsp ground mustard seed
- 1 tsp onion powder
- ¾ tsp garlic powder
- ½ tsp ground cumin
- 3 lbs boneless beef short ribs
- freshly ground salt, to taste
- freshly ground peppercorns, to taste
- Preheat the oven to 300 degrees F.
- In a small pot, combine all the ingredients except the beef short ribs, salt and peppercorns. Stir while cooking over medium heat until warm and the spices have bloomed.
- Season the beef short ribs with salt and peppercorns.
- Add a ¼th of the sauce to the bottom of a baking dish or cast iron skillet. Place the seasoned short ribs on top and coat with more sauce, reserving about half to serve alongside the dish.
- Cover with foil, and bake for 2½ hours. Then uncover and cook an additional 30 minutes.
- Serve whole or shredded with the extra barbecue sauce and hearty sides, such as roasted potatoes and kale salad.
For more recipes like this one, make sure you visit SproutsBrand.com.