jglass
New member
Wonderful Short Ribs
Ingredients:
1 (28 ounce) can tomato sauce
3 tablespoons lemon juice
4 teaspoons Worcestershire sauce
2 tablespoons dried parsley
1 teaspoon dried thyme
2 bay leaves
2 tablespoons brown sugar
1/2 teaspoons salt ( I used a little less)
1/2 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes
1 medium onion, cut into rings
3 pounds beef short ribs
5 minced cloves of garlic
2 tsp tomato paste
Directions:
1.In a large pan over medium-high heat, stir in tomato sauce, lemon juice, and Worcestershire sauce. Stir in parsley, thyme, bay leaves, brown sugar, salt, pepper, and red pepper flakes. Add onions and short ribs, and stir together until the mixture comes to a boil.
2.Cover, reduce heat to medium low, and simmer; stirring occasionally and skimming fat from surface, until meat is tender, about 2 1/2 hours. Remove bay leaves before serving.
I caught shortribs on sale at the little grocery store here in town. I used about 2 1/2 pounds boneless shortribs for this recipe.
Here is how I did it. I Seasoned the ribs both sides with a pinch of salt and some fresh pepper. Browned them in hot olive oil just until they got caramel colored and a bit crusty. Took out the ribs and put them on a plate. Then I softened my onions and garlic in the same pan til they got a little soft. Threw everything else in there and simmered on a low heat for about three hours. I used a dutch oven for this. Jon and I had ours served over butter noodles. I couldnt find the 28oz can of tomato sauce I swear I bought at Walmart last week so I used an equal amount of Bertolli's Marinara sauce from a jar.
This recipe is fantastic! It tasted like a sit down meal from a fancy restaurant. This is the best recipe I have tried in months.
Ingredients:
1 (28 ounce) can tomato sauce
3 tablespoons lemon juice
4 teaspoons Worcestershire sauce
2 tablespoons dried parsley
1 teaspoon dried thyme
2 bay leaves
2 tablespoons brown sugar
1/2 teaspoons salt ( I used a little less)
1/2 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes
1 medium onion, cut into rings
3 pounds beef short ribs
5 minced cloves of garlic
2 tsp tomato paste
Directions:
1.In a large pan over medium-high heat, stir in tomato sauce, lemon juice, and Worcestershire sauce. Stir in parsley, thyme, bay leaves, brown sugar, salt, pepper, and red pepper flakes. Add onions and short ribs, and stir together until the mixture comes to a boil.
2.Cover, reduce heat to medium low, and simmer; stirring occasionally and skimming fat from surface, until meat is tender, about 2 1/2 hours. Remove bay leaves before serving.
I caught shortribs on sale at the little grocery store here in town. I used about 2 1/2 pounds boneless shortribs for this recipe.
Here is how I did it. I Seasoned the ribs both sides with a pinch of salt and some fresh pepper. Browned them in hot olive oil just until they got caramel colored and a bit crusty. Took out the ribs and put them on a plate. Then I softened my onions and garlic in the same pan til they got a little soft. Threw everything else in there and simmered on a low heat for about three hours. I used a dutch oven for this. Jon and I had ours served over butter noodles. I couldnt find the 28oz can of tomato sauce I swear I bought at Walmart last week so I used an equal amount of Bertolli's Marinara sauce from a jar.
This recipe is fantastic! It tasted like a sit down meal from a fancy restaurant. This is the best recipe I have tried in months.
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