Looking for a fabulous short rib recipe?

well try allrecipes.com

they have a lot of different and delicous recipes

here are a few examples:

INGREDIENTS

1 (28 ounce) can tomato sauce

3 tablespoons lemon juice

4 teaspoons Worcestershire sauce

2 tablespoons dried parsley

1 teaspoon dried thyme

2 bay leaves

2 tablespoons brown sugar

2 teaspoons salt

1 teaspoon crushed red pepper flakes

1 medium onion, cut into rings

3 pounds beef short ribs

DIRECTIONS

In a large pan over medium-high heat, stir in tomato sauce, lemon juice, and Worcestershire sauce. Stir in parsley, thyme, bay leaves, brown sugar, salt, and red pepper flakes. Add onions and short ribs, and stir together until the mixture comes to a boil.

Cover, reduce heat to medium low, and simmer; stirring occasionally and skimming fat from surface, until meat is tender, about 2 1/2 hours. Remove bay leaves before serving.

INGREDIENTS

4 pounds boneless beef short ribs

salt and pepper to taste

1/3 cup molasses

2/3 cup ketchup

1/4 cup fresh lemon juice

1 tablespoon dry mustard

1/2 teaspoon chili powder

1/2 teaspoon garlic powder

DIRECTIONS

Trim fat from rib meat. Sprinkle with salt and pepper to taste. Place in a Dutch oven and cover with water. Simmer for 2 hours. Drain.

In a small bowl, combine the molasses, ketchup, lemon juice, dry mustard, chili powder and garlic powder. Mix thoroughly.

Place the drained meat on a broiler rack. Brush molasses mixture over ribs. Broil on medium for 10 to 15 minutes, turning and basting with sauce often.

i hope i helped!

1. Ingredients 1 (750 milliliter) bottle Cabernet Sauvignon 2 tablespoons Vegetable Oil 6 pounds Beef Short Ribs, trimmed Salt 1 teaspoon Black Peppercorns, crushed Fine matzoh meal, for dredging 10 Cloves Garlic, peeled 8 Large shallots, peeled, trimmed, rinsed, split, and dried 2 Medium Carrots, peeled, trimmed, and cut into 1-inch lengths 2 Stalks Celery, peeled, trimmed, and cut into 1-inch lengths 1 Medium Leek, white and light green parts only, coarsely chopped 6 sprigs Italian parsley 2 Bay Leaves 2 tablespoons Tomato Paste 2 quarts Unsalted Beef stock or chicken stock Freshly Ground White Pepper 2. Cooking Directions Pour the wine into a large saucepan set over medium heat. When the wine is heated, carefully set it aflame. Let the flames die out, then increase the heat and bring the wine to a boil; continue boiling until the liquid reduces by half. Remove from the heat. Center a rack in the oven and preheat the oven to 350 degrees F. Heat the oil in a Dutch oven or large casserole, large enough to hold the 6 portions of ribs, over medium-high heat. Season the ribs all over with salt and the crushed pepper. Dust the ribs with about 2 tablespoons of matzoh meal and then when the oil is hot, slip the ribs into the pot and sear for 4 to 5 minutes on each side, until well browned. Transfer the browned ribs to a plate. Remove all but 1 tablespoon of fat from the pot; lower the heat to medium, and toss in the vegetables and herbs. Saute the vegetable until lightly browned, 5 to 7 minutes, then stir in the tomato paste and cook for 1 minute to blend. Add the reduced wine, browned ribs, and stock. Bring to a boil; cover the pot tightly, slide it into the oven, and cook until the ribs are tender enough to be easily pierced with a fork, about 2 1/2 hours. Every 30 minutes or so, lift the lid and skim and discard whatever fat may have bubbled up to the surface. Carefully transfer the meat to a heated serving platter, cover, and keep warm. Boil the pan liquid until it thickens and reduces to approximately 1 quart. Season with salt and pepper and pass through a fine-mesh strainer; discard the solids. Pour the sauce over the meat. Yield: 6 servings

THIS RECIPE COMES FROM MY FAMILY,.............IN HOT PAN,,SEAR THE MEAT TILL BROWN ON BOTH SIDES,,,,,, A LITTLE OLIVE OIL,,,,,,CHOP ONION,GARLIC, 1/2 GREEN PEPPER, SALT, PEPPER,SAUTE ADD 1 CAN OF BEEF BROTH, 1 SMALL CAN OF TOMATO,1 TABLESPOON OF TOMATO PASTE, 2/3 CUP OF WINE BRING TO A BOIL,.THEN SIMMER AND COVER FOR 40 MINUTES ADDLCHOPPED PARSLEY,,,,,,,,AND SERVE THIS WAS IN A RESTAURANT FOR MANY YEARS

Braised Short Ribs in Red Wine™

"This is a fabulous short rib recipe, succulent, tender beef in rich, red wine gravy. Is there a better comfort food? I doubt it! Serve with your favorite mashed potato dish."

Original recipe yield:

6 servings

PREP TIME 1 Hr

COOK TIME 3 Hrs

READY IN 4 Hrs

US METRIC

SERVINGS About scaling and conversions

INGREDIENTS

6 pounds meaty short ribs

3 (750 milliliter) bottles red wine

flour for dredging

4 tablespoons vegetable oil

2 large onions, chopped

4 celery stalks, chopped

4 large carrots, chopped

2 fresh thyme sprigs

2 fresh rosemary sprigs

2 bay leaves

1 teaspoon Savory Market™ Succulent Roast Beef Flavor

1 1/2 teaspoons Savory Market™ DeLuxe Beef Base

6 cloves garlic, minced

1 (28 ounce) can plum tomatoes, chopped

2 (14.5 ounce) cans beef broth

2 cups water

1 teaspoon allspice

1/2 teaspoon white pepper, ground

salt and pepper to taste

DIRECTIONS

Pour the wine into a large saucepan, set over medium heat and bring to a boil. Reduce the volume by half then remove from heat. Preheat oven to 350 degrees F. Heat 2 tablespoons of oil in large, heavy, ovenproof pot over medium heat. Sprinkle ribs with salt and pepper. Working in batches, dredge ribs in flour and allspice mixture; add ribs to the pot and brown well, turning often, about 8 minutes per batch. Using tongs, transfer ribs to large bowl. Reserve remaining flour coating mixture.

Pour off all but 2 tablespoons drippings from pot, add chopped vegetables and saute until vegetables begin to brown and become tender (about 10 minutes). Add garlic, thyme, rosemary, Savory Market flavors and white ground pepper. Stir 1 minute; mix in tomatoes and bay leaves. Return ribs and accumulated juices to pot, arranging ribs in single layer. Add broth, water and wine, bring to boil. Cover pot and transfer to oven. Bake until tender, stirring occasionally, about 2 and 1/2 hours, or until ribs are very tender. Season with salt and pepper. Every 30 minutes skim and discard fat from surface. Use reserve flour as necessary to thicken gravy.

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NUTRITION INFORMATION

Servings Per Recipe: 6

Amount Per Serving

Calories: 1450

Total Fat: 93.4g

Cholesterol: 187mg

Sodium: 1088mg

Total Carbs: 41.6g

Dietary Fiber: 5.4g

Protein: 50.2g

VIEW DETAILED NUTRITION

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appetizer beverage bread dessert main salad side dish - all side dish - grains side dish - pasta side dish - potato side dish - vegetable soup

ok try looking threw them both 2 different pages,hope they work if you knew what was in them you might be able to get closer to what you are looking for repost if you need too ,or just try typing into the top search bar and see what comes up good luck

I have a great recipe for Braised Tomato Spareribs that I got from www.kraftfoods.com .

smother with barbecue sauce onions mushrooms green pepper cook in oven 300f two hr.Will be tender and milt in your mouth