Short ribs. Tasty, tasty short ribs.
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.
I burned my fingers and mouth trying to eat these before they cooled properly, they were so good.
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.