Beef Short Ribs With Zesty Sauce

By á-170456

Ingredients

• SAUCE:
• 3 pounds beef short ribs cut 6" lengths
• 1/4 cup olive oil
• 1 medium Spanish onion chopped
• 1 tablespoon chopped garlic
• 2 large tomatoes peeled, chopped
• 1/2 cup apple cider
• 1/4 cup balsamic vinegar
• 2 tablespoons catsup
• 1 1/2 tablespoons chopped fresh basil
• 1 1/2 tablespoons prepared mustard
• 1 1/2 tablespoons sugar
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin

Preparation

Step 1

To make the Sauce: In a saucepan or large skillet heat oil. Add onions and garlic and sauté 5 minutes or until translucent. Add remaining sauce ingredients. Bring to a boil. Reduce heat and simmer uncovered for 30 minutes, stirring occasionally. Process in a blender or food processor until smooth. Chill in refrigerator until ready to use or up to 3 weeks.

Make 4 vertical cuts about 1 inch apart in each short rib from top of rib to the bone. Place ribs and 1 1/2 cup sauce in jumbo resealable plastic bag. Close bag and marinate in refrigerator overnight. Chill remaining 1/2 cup sauce.

Remove ribs from bag and discard used sauce. Place ribs in center of cooking grate. Grill 1 1/4 to 1 1/2 hours or until tender. Brush with reserved 1/2 cup sauce during last 20 minutes of grilling.

This recipe yields 8 to 10 servings.

Wine Recommendation: The tangier the ribs, the fruitier the red; for this dish, a Pinot Noir from Anderson Valley in California.

Beer Recommendation: A golden amber ale that’s heavy on the hops will corral the numerous spices in this dish. Yee haw!