Tuesday, October 14, 2008

Tomato Braised Short Ribs

Short ribs. Tasty, tasty short ribs.

I burned my fingers and mouth trying to eat these before they cooled properly, they were so good.

Braised in a lovely tomato-onion concoction until practically falling from the bone, I served these little lovelies over a bed of mashed potatoes. You may recognize the basic recipe from my Grama's roast beef recipe--it's true. It is identical, only using short ribs.

It was a yummy nosh to accompany some fall tv!

Tomato Braised Short Ribs

bone-in short ribs (1-3 pounds)
salt and pepper to taste
1-2 yellow onions, peeled and coarsely chopped
1 28-ounce can chunky crushed tomatoes, or diced tomatoes, or whole peeled tomatoes all squished up with your hands
1/4 cup apple cider vinegar

In a lightly oiled baking dish, sprinkle short ribs with salt and pepper. Sprinkle with onions and top with tomatoes. Drizzle vinegar over all. Cover with foil, vent with a couple of fork holes and bake in a preheated 250*F oven for about 2 hours, or until rib meat pulls away from the bone.

Note: Any leftover tomato mixture can be used as a base for a lovely spaghetti sauce.

What do you eat while whatching your favorite tv shows?


Sam said...

There's nothing quite like ribs, messy but delicious!

Amanda said...

I agree--love 'em! Fortunately, these wee little shortribs
are less-messy than their bigger cousins. I got the english cut version
(about 3 inches long). Very meaty!

graywolff said...

white wine and anything with SALT on it.

Amanda said...

Mmm, salt. You're so right, greywolff!

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