Sunny Anderson’s short ribs don’t require any fancy ingredients or a grill
The co-host of The Kitchen’s ribs recipe features boneless beef short ribs, light brown sugar, Hungarian paprika, garlic powder, white vinegar, dried ground thyme, ketchup, yellow mustard, and Worcestershire sauce.
“Today we’re slow-cooking short ribs,” Anderson says in the Food Network video, link below, for this recipe. “Those meaty nuggets that barbecue fans swoon over. … This is going to be kind of a slow and low thing.”
Anderson’s dish is a snap to make
In the video from her Food Network program Cooking for Real, Anderson starts with brown sugar in a bowl, followed by ketchup. “You know this is really the beginning of any really good barbecue sauce,” she says. A little “zippy” mustard goes in, along with the Worcestershire sauce, garlic powder, dried thyme, “a little splash” of vinegar, and the paprika.
Anderson stirs the sauce and slathers it all over the short ribs, using her hands to make sure each rib is coated. The baking dish is covered with aluminum foil and placed in a 300-degree F oven for three hours.
At the two-and-a-half-hour mark, she flips them: “Why, you say? Wow, look at all this juice in here, so beautiful and bubbly. I love to get a nice caramelized edge on the very top of our short ribs here.” Then the dish goes back into the oven, uncovered for 30 more minutes.
What you want to look for, Anderson says, “is for some of the liquid to dissipate in the heat of the oven” and for that caramelization to take place.
Get the complete recipe, video, and reviews on Food Network’s site.
Reviewers loved Anderson’s low-maintenance short ribs meal
Juicy, gloriously messy ribs caught reviewers’ notice and they showed it on Food Network’s website.
One home cook sang the recipe’s praises for how simple it was to make: “Great recipe for busy Moms where you pop it in the oven, drive your children around, get home at dinner time and you’re done! Since it cooks for 3 hours and you don’t have to do anything to it until the last 30 minutes, it is a very time-efficient recipe and my son (very picky eater!!!) loved it! My husband and I both loved the flavor and tenderness of the beef.”
Another added, “I loved this [recipe] for quick short ribs. I made them on Saturday, and they were the best boneless ribs I have ever made. It was easy and very inexpensive. They had so much flavor and very tender. …. I loved them.”
Lastly, one person noted these are crowd-pleasing ribs: “I made these as the main dish for a dinner party. My friends are still talking about them. They are melt-in-your-mouth delicious and take very little effort, so I had plenty of time to entertain my guests. Try these! You won’t be disappointed.”