Dutch Oven Short Ribs
Dutch Oven Short Ribs with potatoes and onions is slow cooked over a campfire or in your oven create the most tender and flavorful beef ribs that you have ever tried
Servings: 6 servings
Ingredients
- 2- 3 pounds beef short ribs
- 2 pounds russet potatoes cleaned and cut into bite-size chunks
- 1 large sweet onion sliced
- 2 cups barbecue sauce
- 12 oz beer we used Bud Light (or 12 oz beef broth)
- 1 cup water
Instructions
- Prepare grill with hickory grilling wood with an off-set fire.
- Smoke ribs 30 minutes at 250-350 degrees.
- Mix barbecue sauce, beer and water in dutch oven and mix together.
- Add potatoes and onions and coat with barbecue mixture. Remove to a bowl with a slotted spoon.
- Add smoked ribs and toss in barbecue mixture to coat.
- Top with potatoes and onions.
- Cook over medium-hot fire for 1 hour.
- Top with coals, cook additional 1 hour.
- If you still have a few coals on the lid, carefully remove them. Set Dutch Oven aside from the fire and allow to cool 30 minutes before removing lid.