Crock-pot short ribs of beef: question

[Greg Who Cooks]

I used to have a recipe, probably came with my pot of crock.

Sauted some chopped onions and throw them into the crock.

Browned some bone-in short ribs of beef and throw them into the crock.

Covered with BBQ sauce, your favorite brand.

Crock it (Davey?) for 8 hours low or 4 hours high.

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Past meet future:

Cooking for one, found a package of boneless beef short ribs, 1 lb., $6/lb., $6 bucks. That is around my upper per-serving limit but I went for it. I've missed this recipe, and too lazy to get out the crock pot, and anyway the pot is too big for this small a serving.

So today I chopped and browned the onions (until limp), threw them into a Corning ware casserole.

I browned the boneless beef rib meat on all sides, threw it in too.

Drenched it in BBQ sauce until all solid ingredients were submerged.

I'm planning on a cooking time of 4 hours, and I have my convection oven set at 200F.

Your comments?

 

[Andy M.]

Higher temp, less time. A braise at such a low temp is pointless. I'd cook it at 350ºF until your ribs reach an internal temperature of 190ºF-195ºF. You could add some other things to make it more interesting. Consider some mushrooms and other veggies of choice.

 

[Roll_Bones]

We do ribs at 200 - 250 for 3 hours and they are fully cooked by then.

 

[RPCookin]

I've braised short ribs before but never with BBQ sauce. I braise in a cast iron dutch oven, and usually use some mix of beef stock, red wine, balsamic vinegar. Always throw in a couple of bay leaves, maybe a sprig of fresh rosemary, salt and pepper. Simmer for about 3 hours on top of the stove. Dang, I just had dinner and I'm making myself hungry again.