Remove packaging and season your ribs. Place short ribs in a pre heated Dutch oven such as LeCreuset (my favorite pot in the entire world next to my cast iron skillet) be sure to add extra virgin olive oil into the Dutch oven so the meat will have a beautiful golden brown color to them. It helps seal in the juices. Be sure not to crowd your pot. Place your meat in the pot and begin browning on each side for 4 minutes.
Be sure not to move the meat around the pan once the browning has started.
Once all sides are seared (browned) remove the meat from the pan (set aside) and begin to deglaze the pan with beef broth (1-2 cups) onions and minced garlic. Allow the onions to become translucent about 5 minutes. Add your meat back to your pot and be sure the beef stock covers your meat fully to prevent the meat from drying out.
Once meat is tender, remove the meat from Dutch oven or pot and place in casserole dish with BBQ sauce. Place under the broiler for 5 minutes just to get a nice crisp glaze on top of the meat. Be sure not to walk away from the oven while the meat in under the broiler. It will burn! Make your side dishes and you have a 1 Pot Wonder! 😊