Made This Recipe? Add Your Photo
Cook2 hrs 30 mins
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)
- 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.
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.
Really great way to prep short ribs! I like it because they don't taste greasy in this recipe. I used red wine vinegar, bc I wasn't sure which to use & it was pretty mild but nice for the kiddies. Served over rice with snap peas. Thanks for the keeper!
Fantastic recipe! I remember my mom making this from a recipe she got from my grandmother. Had to use lemon juice in place of vinegar and it still turned out very well. Served it over egg noodles with french bread on the side. :)