Beef Short Ribs

Last night's dinner entree was beef short ribs and they were yummy! 

I think this is the second time I've attempted to make ribs and both times I have done so in the oven. The thought of making them always intimidates me because they are unfamiliar territory for me. I run to google and look up how to make them and then I remember with a smile that are easy, so long as you've got the time to do it. 

I imagine they'd be great in a crockpot, too. But I haven't tried that method as of yet. Since I knew I'd be home all day, I just went with my oven routine. :)

First I marinated the ribs in bbq sauce 

Then into a 300 degree they went to slow roast for about 4 hours. (I started them around 2pm.) 

During the last half hour of cooking I brushed layers of bbq sauce over them every ten minutes to give them a nice thick glaze.  

While the ribs were getting happy in the oven, I got out my trusty corn meal and some fresh Napa cabbage to prepare some coleslaw and cornbread.

I baked the cornbread 1/2 hour before I put dinner on the table so it could be served warm. It turned out golden brown and yummy. (For extra moist cornbread add an extra egg!)

 My coleslaw was made by slicing the cabbage as thinly as possible and mixing it together with a simple dressing of mayonnaise, vinegar, sugar, celery seed, salt and pepper. 

Then I made some stuffed eggs while the cornbread was baking. 

I made the bbq sauce from scratch about a week ago from this recipe. If you've never tried making your own bbq sauce, this one will not disappoint. It is delicious! I had all the ingredients in my fridge and pantry and it was so simple to whip up. I put it into a canning jar and stored it in the fridge. I expect it to keep for about a month.