Before you bake them, it's best to braise them!
Directions for: Tangy Short Ribs
Ingredients
Tangy Short Ribs3 lb(s) beef short ribs
2 Tbsp olive oil
1 sliced medium onion
2 cloves garlic, crushed
2 Bay Leaf
10 black peppercorns
1 stick celery, chopped
cup red wine
cup soy sauce
8 cup water
Saucecup tamarind paste
cup soy sauce
1 Tbsp fresh thyme, chopped
1 Tbsp fresh rosemary, chopped
1 tsp cajun seasoning
2 tsp Spanish paprika
1 pinch cayenne pepper
cup olive oil
cup brown sugar
cup braising liquid, from short ribs
1 cup tomato, puree
Directions
Tangy Short Ribs1. Preheat oven to 375 degrees F.
2. in a large pot (large enough to hold the short ribs) saut onions, garlic, bay leaves, peppercorns and celery in olive oil for 2 to 3 minutes.
3. Add wine, soy sauce and water. Add the short ribs ensuring they are covered with the liquid. if needed add a little more water.
4. Bring to a boil and then reduce to a simmer on low for 2 to 2 hours or until tender. Take care that the meat is not so tender that it all falls off the bones.
5. Remove ribs from braising liquid. Save half a cup of the braising liquid for the Sauce.
6. to make the Sauce: in a bowl combine all ingredients from the Sauce list.
7. Place the short ribs in a rectangular baking dish and pour Sauce over them.
8. Cook 15 to 20 minutes until hot and bubbling.
SauceSee more: Bake, Dinner, Braise, North American, Barbeque, Appetizer, Beef, Party Favourites, Summer, Slow Cook, Grill, BBQ