When the weather turns cool, my husband begins to mention short ribs. I have tried many recipes for short ribs and this is our favorite one. It is easy to prepare and compared to other short rib recipes, the taste is pronounced and delicious.
3 lbs. beef short ribs cut into ~2” pieces
2 TBSP. flour
2 tsp. salt
¼ tsp black pepper
2 TBSP. oil (olive oil preferably)
2 medium onions, sliced
1 cup dry red wine (Trader Joes’ inexpensive wine works)
½ cup chili sauce (chile sauce is found in grocery stores and is in a bottle near the ketchup)
3 TBSP brown sugar
3 TBSP vinegar
1 TBSP. Worcestershire
½ tsp. dry mustard
½ tsp. chile powder
1½ TBSP flour
½ cup water
Place flour, salt and pepper into a plastic bag. Add the short ribs in batches and shake to coat all sides. Head the oil in a large heavy pan and add the short ribs in two batches. Cook slowly until well browned on all sides. Add the onions and brown lightly. Then add the wine, chili sauce, brown sugar, vinegar, Worcestershire, mustard, and chile powder. Cover and bring to a simmer and cook about 2 hours until the meat is tender. Remove the fat from the surface of the sauce. Mix the flour and water together and add to the sauce to thicken if necessary.
Serve with a simple green salad only or with salad and butter egg noodles.
~ 4 – 6 servings
Original Source, Sunset Cookbook: Favorite Recipes for Soups & Stews