Recipe by Miraklegirl
These are so delicious with some hot basmati rice. The sauce is really a quintessential sweet and sour sauce which would be great with meatballs or other meats... Enjoy! (Adapted from a recipe I found on the Fine Cooking website)
Top Review by Ilysse
YUM!! This is so good. I decided to cook it in the oven, covered, at 375 F. I let it cook 1 hour, flipped the ribs and let it cook almost 1 more hour. I used flanken ribs that my husband got from a butcher who cut them way too thick. They are the same meat as the short rib just cut differently. They simply fell off the bone and it became more like a stew. This was great with Jasmine rice. Would be wonderful with potatoes, either steamed or mashed, or egg noodles. Don't forget bread for sopping up the sauce. I would have been very happy with a big thick slice of challah with the meat and sauce poured over. This will be a dish I make often. Thank you.
- 3 lbs beef short ribs, cut in 2 to 3 inch pieces
- flour (for dredging)
- 1⁄4 cup margarine or 1⁄4 cup oil
- 2 onions, sliced
- 4 cloves garlic, minced
- 1 1⁄2 cups water
- 1 bay leaf
- 1⁄4 cup vinegar
- 3 tablespoons brown sugar
- 1⁄3 cup ketchup
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
Directions See How It's Made
- Dredge ribs in flour.
- Melt margarine in dutch oven and brown ribs on all sides.
- Remove from pan and drain.
- Saute onion and garlic til tender.
- Combine other ingredients and add.
- Return ribs to pan.
- Cover and simmer for 2 1/2 hours, longer if necessary.