Ingredients

• 5 lb lean beef short ribs, cut into 3-4-inch pieces
• 1 teaspoon salt, plus salt to taste
• 1/2 teaspoon freshly ground pepper
• 2 tablespoons vegetable oil
• 2 onions, thickly sliced crosswise into rings
• 2 carrots, peeled and sliced
• 4 cloves garlic, coarsely chopped
• 2 cups tomato sauce
• 1 cup purchased barbecue sauce
• 1 cup beef broth

Directions

1. Preheat an oven to 325 degrees F. Sprinkle ribs with salt and pepper. Heat the oil in a heavy large pot over medium-high heat. Add the ribs and brown evenly on all sides, about 5 minutes. Transfer the ribs to paper towels to drain briefly.

2. Add onions to the same pot and sauté over medium-high heat, until browned, about 5 minutes. Add the carrots and sauté until crisp-tender, about 5 minutes longer. Add the garlic and sauté for 1 minute. Stir in the tomato sauce, barbecue sauce and beef broth. Reduce the heat to medium-low and simmer for 1 minute to blend the flavors. Add the ribs to the sauce.

3. Bake until the meat is very tender, turning ribs occasionally, about 2 1/2 hours. Season to taste with salt and pepper. Place on warm plates and serve immediately.

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