This recipe is a crock pot recipe, but I cooked it in the oven because it was a weekend and I had time. The prep isn't long, but the cooking time is about 4 hours. I'll tell you at the end why I liked it better than the crock pot.
The title comes from the addition of tomato sauce and ginger, plus horseradish. The flavors work great together. Ingredients:
4 lbs beef short ribs
1 8oz can tomato sauce
1 cup beef bullion or water
1/4 cup red wine
1/2 onion sliced
2 TBSP prepared horseradish
1 tsp salt
1/4 tsp ground pepper
1 tsp ground ginger (or fresh grated)
2 TBSP cornstarch
Brown the ribs on all sides, add sliced onions, and sauce. Bake in oven heated to 350, then turn heat down to 325 or 300. The ribs were not frozen at all so I turned the heat down. But if they were still thawing out I would have opted for 350 degrees.
Bake for 2-3 hours. The ribs will start to shrink and you can then add potatoes, and carrots. Cook another hour or two. When the potatoes are done and the fat on the short ribs has shrunk and made a transparent layer over the juice, remove the dish from the oven.
Put the potatoes and ribs in a serving dish. Then laddel the clear fat off the pan juices. Make gravy with the cornstarch, water and pan juices.
Enjoy your tender meat!
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