Braised Short Ribs
By Cartaphilus
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Ingredients
- 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
- 2 teaspoons dried rosemary, crushed
- 1/4 teaspoon pepper
- 2 teaspoons crushed garlic
- 6 to 8 boneless beef short ribs (about 1-1/2 pounds)
- 1 can (8 ounces) tomato sauce
Details
Preparation
Step 1
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 2 hours or until meat is tender. Yield: 2 servings.
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