Serves 6
320 min
Pulled Barbecue Beef
Recipe GLPR052fe2d3cfc9e9
Tender, slow-cooked beef short ribs shredded and tossed with a tangy, savory barbecue sauce featuring ketchup, mustard, Worcestershire, and smoked paprika. Served with a zesty vinegar-based slaw for a classic American comfort meal.
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Ingredients
4 lb. bone-in beef short ribs
salt, to taste
black pepper, to taste
2 tsp. vegetable oil
1 c. ketchup
2 tbsp. spicy brown mustard
1 tbsp. Worcestershire sauce
1 tbsp. red wine vinegar
1 tsp. smoked paprika
1/4 tsp. crushed red pepper
1/4 tsp. onion powder
3 c. slaw mix
2 tbsp. red wine vinegar
1/2 tsp. crushed red pepper
Directions
Preheat your oven to 300°F. Pat the beef short ribs dry with paper towels and season generously on all sides with salt and black pepper.
Heat the vegetable oil in a large heavy-bottomed Dutch oven or oven-safe pot over medium-high heat until shimmering. Working in batches, sear the short ribs until browned on all sides, about 3-4 minutes per side. Transfer the seared ribs to a plate.
In a small bowl, whisk together the ketchup, spicy brown mustard, Worcestershire sauce, 1 tbsp. red wine vinegar, smoked paprika, 1/4 tsp. crushed red pepper, and onion powder until well combined.
Return all the seared short ribs to the Dutch oven and pour the barbecue sauce mixture over them, stirring to coat well.
Cover the pot with a lid and transfer to the oven. Braise for about 4 to 4.5 hours, until the meat is very tender and pulls away easily from the bones.
Remove the pot from the oven and let cool slightly. Once cooled enough to handle, pull the meat from the bones using two forks, discarding any large fat deposits. Discard the bones.
Return the shredded meat to the pot and stir well to combine with the cooking liquid and sauce. Taste and adjust seasonings as needed.
In a separate bowl, toss the slaw mix with 2 tbsp. red wine vinegar and 1/2 tsp. crushed red pepper. Let sit for 5 minutes to soften slightly.
Serve the pulled barbecue beef hot, accompanied by the vinegar slaw on the side or on top.
