Moxie's BBQ Braised Short Ribs

Moxie's BBQ Braised Short Ribs
24 servings


Ingredients Weights Measures
canola oil, divided 12 oz. 1-1/2 cups
beef or bison short ribs, cut into individual rib portions, divided 1 lb. + 8 oz. -
onions, diced 1 lb. + 8 oz. 3 each
carrots, diced 12 oz. 3 cups
celery, diced 12 oz. 3 cups
red wine 24 oz. 3 cups
BULL'S-EYE Original Barbecue Sauce 4 lb. + 2 oz. 1-1/2 qt.
prepared demi-glace 9 lb. 1 gal. + 2 cups
dried whole star anise 3 oz. 3/4 cup


HEAT 1/2 cup of the oil (or all of the oil for trial recipe) in large stockpot on medium heat. Add ribs in batches, cooking to brown on all sides (occasionally adding remaining oil for full recipe). Transfer ribs to three shallow full hotel pans (or one pan for trial recipe), reserving drippings in pot.

ADD vegetables to drippings in pot; saute 4 to 5 min. or until crisp-tender. Stir in wine, barbecue sauce, demi-glace and star anise. Bring to boil. Pour evenly over ribs; cover with foil.

PLACE several inches of hot water in bottom of three deep full hotel pans (or in one deep pan for trial recipe). Fit prepared shallow hotel pans on top. Bake in 300ºF-standard oven 5 hours or until rib meat is very tender. Serve 1/2 cup of the gravy with each serving of ribs.

Kraft Kitchens Tips

Serving Suggestion
Serve with hot cooked fresh vegetables, mashed potatoes or polenta.
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