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Hi...
We had these short ribs for dinner this week and they were fabulous! ...vety tasty and very, very tender....This recipe is for two servings, but just add some more ribs and make up some more marinade and you can make it for as many as you want. .... you might need to make extra anyway because we gobbled them up! I served this with baked butternut squash and some applesauce.....YUM!
Enjoy,
hugs,
peg
Braised Short Ribs
6 tablespoons water
6 tablespoons olive oil, divided
4 teaspoons Dijon mustard
4 teaspoons red wine vinegar
4 teaspoons dried basil
4 teaspoons dried thyme
1 tablespoon dried rosemary, crushed
1/4 teaspoon pepper
6 to 8 boneless beef short ribs (about 1-1/2 pounds)
1 can (8 ounces) tomato sauce
In a small bowl, combine water, 2 tablespoons oil, mustard, vinegar and
seasonings; mix well. Place ribs in a large resealable plastic bag or shallow
glass container. Set aside half of marinade. Pour remaining marinade over ribs;
turn to coat. Cover and refrigerate for several hours. Drain, discarding
marinade. In a skillet, brown the ribs in remaining oil. Transfer ribs to a
greased shallow 1-qt. baking dish. Combine tomato sauce and reserved marinade;
pour over ribs. Cover and bake at 350° for 1-1/2 hours or until meat is
tender.
Yield: 2 servings.
Recipe source: Taste of Home magazine, submitted by Maureen DeGarmo of Martinez, California.
http://www.tasteofhome.com/recipes/Braised-Short-Ribs
We had these short ribs for dinner this week and they were fabulous! ...vety tasty and very, very tender....This recipe is for two servings, but just add some more ribs and make up some more marinade and you can make it for as many as you want. .... you might need to make extra anyway because we gobbled them up! I served this with baked butternut squash and some applesauce.....YUM!
Enjoy,
hugs,
peg
Braised Short Ribs
6 tablespoons water
6 tablespoons olive oil, divided
4 teaspoons Dijon mustard
4 teaspoons red wine vinegar
4 teaspoons dried basil
4 teaspoons dried thyme
1 tablespoon dried rosemary, crushed
1/4 teaspoon pepper
6 to 8 boneless beef short ribs (about 1-1/2 pounds)
1 can (8 ounces) tomato sauce
In a small bowl, combine water, 2 tablespoons oil, mustard, vinegar and
seasonings; mix well. Place ribs in a large resealable plastic bag or shallow
glass container. Set aside half of marinade. Pour remaining marinade over ribs;
turn to coat. Cover and refrigerate for several hours. Drain, discarding
marinade. In a skillet, brown the ribs in remaining oil. Transfer ribs to a
greased shallow 1-qt. baking dish. Combine tomato sauce and reserved marinade;
pour over ribs. Cover and bake at 350° for 1-1/2 hours or until meat is
tender.
Yield: 2 servings.
Recipe source: Taste of Home magazine, submitted by Maureen DeGarmo of Martinez, California.
http://www.tasteofhome.com/recipes/Braised-Short-Ribs