It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Beef Short Ribs in Tomato Onion Sauce
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- #8776
serves/makes:
ready in:
1-2 hrs
1-2 hrs
2 reviews
ingredients
3 pounds beef short ribs
2 large onions
3 cloves garlic
1 teaspoon lemon zest
1 teaspoon thyme
2 bay leaves
2 cans tomato sauce
1 cup red wine
salt and pepper, to taste
1/4 cup extra virgin olive oil
directions
Salt and pepper the beef short ribs in a large frying pan or Dutch oven. Heat half of the olive oil and brown the ribs, making sure they are well browned all over. Set ribs aside.
In the same pan, add the rest of the oil if needed and saute the onions until moderately caramelized, then add garlic, lemon zest, thyme, and bay leaves. Saute for a couple minutes.
Deglaze with the red wine and add the tomato sauce and salt and pepper to taste. Replace ribs into the sauce. Cover and bake at 350 degrees F for 1 1/2 hours or until ribs are tender.
added by
Sekanek
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
March 27, 2011
This was a fantastic recipe. It was easy to make and versatile. I served it with pasta the first night and the next night had the leftovers with rice. It was great both ways; very economical, too.
February 8, 2011
This was so amazing. I didn't have tomato sauce, so I used canned diced tomatoes, and oh man it was good. I also didn't have red wine, so had to use white. AMAZING. The short ribs were the most tender of any meat I have ever had, which was something I was worried about because everyone was saying I should cook short ribs for 5 hours at least to get them tender. 1.5 hours was great and they were so flavorful. Loved it.