Instructions: Preheat an oven to 325 F. Sprinkle ribs with salt and pepper. Heat the oil in a heavy large pot over medium-high heat. Add the ribs and brown evenly on all sides, about 5 minutes. Transfer the ribs to paper towels to drain briefly.

Add onions to the same pot and saute over medium-high heat, until browned, about 5 minutes. Add the carrots and saute until crisp-tender, about 5 minutes longer. Add the garlic and saute for 1 minute. Stir in the tomato sauce, barbecue sauce and beef broth. Reduce the heat to medium-low and simmer for 1 minute to blend the flavors. Add the ribs to the sauce.

Bake until the meat is very tender, turning ribs occasionally, about 2 1/2 hours. Season to taste with salt and pepper. Place on warm plates and serve immediately.

NOTES : Beef short ribs are a highly flavorful cut, and slow cooking makes the meat so tender it almost falls off the bone. Parboiling the meat before cooking reduces the fat while retaining flavor. Serve with thick pieces of corn bread or a generous helping of candied yams.

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