August 30, 2010

Tangy Braised Short Ribs

"For-a-Crowd" Recipes, beef, main dish, Potluck Recipes, ribs, stovetop

Presented by

47 ratings

Prep time: 8 minutes
Cooking Time: 2 1/2 to 3 hours
Servings: 6 to 8
Partner: Southern Biscuit Muffins

The grown-ups ate these with a fork, but we kids used our fingers.

Ingredients

1 (6-ounce) can frozen lemonade concentrate
1 medium onion
1 (15-ounce) can tomato sauce
4 teaspoons dried parsley
2 tablespoons firmly packed light brown sugar
2 teaspoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon each dried thyme and crushed red pepper flakes
1 bay leaf
4 to 5 pounds beef short ribs

Directions

1

Thaw the lemonade concentrate. Slice the onion. Separate the slices into rings.
2

Combine lemonade concentrate and tomato sauce in a large heavy saucepan. Cook, stirring continually, over medium-high heat until mixture is hot.
3

Add parsley, brown sugar, Worchester sauce, salt, thyme, red pepper flakes and bay leaf to tomato sauce mixture. Add ribs.
4

Cook the mixture, stirring occasionally, until mixture comes to a boil.
5

Cover the saucepan. Simmer, stirring occasionally, until the ribs are easily pierced with a knife, about 2 1/2 to 3 hours.
6

Skim fat from the surface of the sauce. Discard the bay leaf. Transfer the ribs to a serving platter. Spoon sauce over ribs. Serve with coleslaw and corn muffins, if desired.

Grandma's Secret Trick

When Grandma wanted to work outside, away from the kitchen, she baked these ribs in the oven instead of cooking them on the stovetop. After covering the pan with a tight-fitting lid and placing it in a 250°F oven, she baked the short ribs for 2 1/2 hours. She stirred the mixture occasionally to make sure the sauce covered the ribs.