A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Texas-Style Short Ribs
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- #103823
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
2 tablespoons chili powder
1 tablespoon seasoned salt
2 teaspoons garlic powder
2 teaspoons cumin
1 teaspoon ground coriander
1/4 teaspoon hot pepper sauce (optional)
5 pounds trimmed beef short ribs
1 bottle (12 ounce size) chili sauce
1 cup finely chopped onion
1 cup dry red wine
1/2 cup water
1/2 cup beef broth
1/2 cup olive oil
directions
In small bowl, combine chili powder, seasoned salt, garlic powder, cumin, coriander and hot pepper sauce, if desired; mix well. Rub both sides of ribs with spice mixture. Place in large resealable plastic food storage bag; refrigerate 1 hour.
In medium bowl, combine remaining ingredients. Remove 1/2 cup marinade for basting. Add additional marinade to ribs; seal bag. Marinate in refrigerator at least 1 hour.
Remove ribs; discard used marinade. Grill ribs over low heat 45 to 60 minutes or until tender, turning once and basting often with additional 1/2 cup marinade. Do not baste during last 5 minutes of cooking. Discard any remaining marinade.
Ribs may be baked in 375 degrees F oven 45 to 60 minutes or until tender, turning once and basting often with additional 1/2 cup marinade
added by
caviar
nutrition data
Nutritional data has not been calculated yet.
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