Braised Short Ribs

Name: Braised Short Ribs
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 2 servings.
Ingredients: 6 tablespoons water; 6 tablespoons olive oil, divided; 4 teaspoons Dijon mustard; 4 teaspoons red wine vinegar; 4 teaspoons dried basil; 4 teaspoons dried thyme; 1 tablespoon dried rosemary, crushed; 1/4 teaspoon pepper; 6 to 8 boneless beef short ribs (about 1-1/2 pounds); 1 can (8 ounces) tomato sauce

My husband, who is a rather selective eater, devoured these tender beef ribs in their tangy herb sauce. It's a special main dish for two.—Maureen DeGarmo, Martinez, California

Ingredients

6 tablespoons water
6 tablespoons olive oil, divided
4 teaspoons Dijon mustard
4 teaspoons red wine vinegar
4 teaspoons dried basil
4 teaspoons dried thyme
1 tablespoon dried rosemary, crushed
1/4 teaspoon pepper
6 to 8 boneless beef short ribs (about 1-1/2 pounds)
1 can (8 ounces) tomato sauce

Directions

In a small bowl, combine water, 2 tablespoons oil, mustard, vinegar and seasonings; mix well. Place ribs in a large resealable plastic bag or shallow glass container. Set aside half of marinade. Pour remaining marinade over ribs; turn to coat. Cover and refrigerate for several hours.
Drain, discarding marinade. In a skillet, brown the ribs in remaining oil. Transfer ribs to a greased shallow 1-qt. baking dish. Combine tomato sauce and reserved marinade; pour over ribs. Cover and bake at 350° for 1-1/2 hours or until meat is tender.

Reviews

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Average Rating:

bjsilve0

Oct 28, 2011

These were just so so but the Pecan Green Beans were wonderful.
jmkasprak

Aug 27, 2011

My experience was exactly the opposite of ggleon's. When I checked the boneless short ribs after the 1.5 hours, the meat was nice and tender. However, we didn't care for the sauce. I added some marsala wine to counter the tang from the mustard and vinegar. I wouldn't make it again.
ggleon

Oct 23, 2008

I tried this for dinner as I am always looking for a different way to make short ribs for my husband. Very nice recipe but needs a bit of tweeking.As is, the flavor was very good but the meat was a bit tough. I'd definitely cook longer next time, maybe 2 to 2.5 hrs. Seasonings very actually good, though I would reduce the amount of rosemary to 2 tsp (I over did it a bit and put in the same amount for all the herbs) and add garlic! :) maybe some chopped onions and add a bit of red wine. Otherwise, good and easy! Enjoy!