Follow these steps for perfect results
beef short ribs
salt
pepper
tomato sauce
brown sugar
catsup
vinegar
prepared mustard
onion
chopped
garlic clove
minced
chili powder
Place short ribs in a large frying pan or Dutch oven.
Cover tightly and cook slowly for 1 1/2 hours, turning occasionally.
Season with 2 tsp. salt and 1/4 tsp. pepper.
In a separate saucepan, combine 1 (8 oz.) can tomato sauce, 1/3 c. brown sugar, 1/4 c. catsup, 1/4 c. vinegar, 2 Tbsp. prepared mustard, 1/2 c. chopped onion, 1 minced garlic clove and 1 Tbsp. chili powder.
Simmer the sauce for 5 minutes, stirring to blend.
Remove each short rib from the pan.
Dip each short rib in the sauce to coat all sides.
Place the coated short ribs on a rack in a broiler pan (4 to 5 inches from heat) or on a grill top over charcoal.
Cook at moderate temperature, brushing with sauce and turning occasionally, for 20 to 30 minutes or until done.
Expert advice for the best results
For extra flavor, marinate the short ribs in the sauce overnight.
Use a meat thermometer to ensure the short ribs are cooked to the desired doneness.
Everything you need to know before you start
15 minutes
Can be made a day in advance.
Serve short ribs over mashed potatoes or polenta. Garnish with chopped parsley.
Serve with mashed potatoes, polenta, or grits.
Serve with a side of roasted vegetables.
Pairs well with the rich flavor of the beef.
Discover the story behind this recipe
Popular barbecue dish.
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