Sunday Short Ribs
Ingredients
- 2 lb2 lb 2 lbBeef Short Ribs, (or pork short ribs)
- 1 cup1 cup 1 cupOnion, diced (see notes)
- 1 cup1 cup 1 cupCarrots, diced (see notes)
- Dried Apricots, or other dried fruit (optional)
- 8.5 oz8.5 oz 8.5 ozLatin Inspired Flavor Starter Sauce, 1 bottle (or Creole, Mediterranean, or Moroccan Starter Sauce)
- 1 cup1 cup 1 cupCabernet Sauvignon Red wine, (see notes)
- 14.5 oz14.5 oz 14.5 ozDiced Tomatoes, (1 can)
- Salt, to taste/health needs



Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 375 degrees. Combine ingredients in an oven-safe pot.
- Cover and oven-braise for 1 o 1-½ hours. (Check for tenderness at 1 hour, then again in 15 minute increments, or use a thermometer probe.)
- If you’d like the top of your ingredients to brown, remove the lid during the last 30 minutes of cooking.
- Remove from the oven and rest with the lid on for 10 minutes before serving.
- Serve as a stew, or over mashed potatoes, rice, couscous, quinoa, or pasta.
Notes
Feel free to replace with any veggies you have on hand or prefer! // Use 1 cup of wine or your favorite broth, or a combination of the two; and use 2 cups if you prefer more sauce.
Add a Note
My Notes:
Never Miss a Bite
Get recipes delivered to your inbox every week
Leave a Reply
You must be logged in to post a comment.