Oven-Barbecued Short Ribs
Yield
6 servingsPrep
10 minCook
2 hrsReady
2 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
beef, short ribs
|
|
| ½ | cup |
burgundy wine
|
* |
| 8 | ounces |
tomato sauce
|
|
| 2 | tablespoons |
onions
chopped |
|
| 1 ½ | teaspoons |
salt
|
|
| 2 | tablespoons |
white wine vinegar
|
|
| 1 | tablespoon |
prepared mustard
|
|
| 1 | dash |
cayenne pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
beef, short ribs
|
|
| 118 | ml |
burgundy wine
|
* |
| 231.2 | ml/g |
tomato sauce
|
|
| 3E+1 | ml |
onions
chopped |
|
| 7.5 | ml |
salt
|
|
| 3E+1 | ml |
white wine vinegar
|
|
| 15 | ml |
prepared mustard
|
|
| 1 | dash |
cayenne pepper
|
*
|
Directions
Trim some fat from short ribs, rub hot skillet with it.
Brown ribs slowly on all sides; drain off fat.
Combine all other ingredients; pour over ribs.
Cover tightly. Bake in slow oven for 1½ to 2 hours, or until meat is deliciously tender.
