Buckwheat Honey BBQ Braised Short Ribs

These oven-braised beef short ribs pair savory beef stock, shallots, garlic, and celery with a dark Buckwheat Honey barbecue sauce. A low 325°F braise turns them fork-tender while the honey, cider vinegar, mustard, ketchup, and Worcestershire build a rich sweet-tangy glaze.

Serves: 4
Braise time: 1 1/2 to 2 hours

Ingredients

• 8 to 12 bone-in beef short ribs, about 2 to 3 per person
• Salt, to taste
• Black pepper, to taste
• 2 cups finely diced celery
• 1 cup coarsely chopped shallots
• 5 garlic cloves, crushed
• 1/2 cup Weeks Honey Farm Raw Buckwheat Honey
• 1/4 cup apple cider vinegar
• 1/2 teaspoon dry mustard
• 2 tablespoons ketchup
• 2 tablespoons Worcestershire sauce
• Up to 4 cups beef stock
• Mashed potatoes, for serving

How to Make Buckwheat Honey BBQ Short Ribs

1. Preheat and season. Preheat the oven to 325°F. Pat the short ribs dry with paper towels, then season generously with salt and black pepper.
2. Sear the ribs. Heat a large oven-safe Dutch oven or deep braiser over medium-high heat. Working in batches if needed, sear the ribs until deeply browned on all sides. Transfer them to a plate.
3. Cook the vegetables. Carefully pour off all but 2 tablespoons of fat. Add the celery and cook over medium-low heat until nearly translucent. Add the shallots and garlic, then continue cooking until softened and fragrant without browning the garlic.
4. Build the sauce. Stir in the Buckwheat Honey, cider vinegar, dry mustard, ketchup, and Worcestershire sauce. Bring the mixture to a gentle boil, stirring to loosen the browned bits from the bottom.
5. Add the ribs and stock. Return the short ribs and their juices to the pot. Add enough beef stock to reach about three-quarters of the way up the ribs, using up to 4 cups.
6. Braise. Bring the liquid to a simmer, cover the pot tightly, and transfer it to the oven. Braise for 1 1/2 to 2 hours, checking near the end, until the meat is fork-tender and beginning to pull away from the bone.
7. Finish the sauce. Transfer the ribs to a plate. If the sauce is thinner than desired, skim excess fat and simmer it uncovered on the stovetop until lightly thickened. Taste and adjust salt and pepper.
8. Serve. Spoon the short ribs and Buckwheat Honey barbecue sauce over mashed potatoes.

Make-Ahead Tip

Short ribs are a smart make-ahead meal. Cool and refrigerate the ribs in their sauce, then remove the solidified fat and reheat gently until steaming hot throughout.

Why Buckwheat Honey Works

Buckwheat Honey has a dark color and robust, malty flavor that stands up to beef, Worcestershire sauce, mustard, and a long oven braise.

Shop Raw Buckwheat Honey

Worcestershire sauce commonly contains fish; check the label for allergens. Raw honey should not be given to infants under one year of age.