I used boneless ribs. Tastes great. Only halved the sauce recipe and it was more than enough. Need to get buns to put the meat on, but it is delicious as it is.
8-10 lbs. short rib on bone
1 tbsp. olive oil
Salt and pepper, to taste
1 large white onion, thinly diced
1 cup brown sugar
1 cup red wine vinegar
1/2 cup light soy sauce
2 cups water or beef stock
1 tbsp. Worcestershire sauce
2 tbsp. honey
3 cups prepared tomato sauce
1 tbsp. tomato paste
2 tsp. garlic powder
1 cinnamon stick
10 soft toasted sesame buns
Directions
Preheat oven to 325 degrees. Season short ribs liberally with
salt and pepper. Heat casserole dish on stove top, add the oil
and sear short ribs until brown on all sides (about 5-6 minutes).
Remove meat and set aside, add the onions, cook 2-3 minutes until
soft.
Add brown sugar to onions, cook 1 minute until coated and melted.
Deglaze with red wine vinegar, cook for 1 minute and add
remaining ingredients to dish. Bring broth to a simmer, add
short rib meat, cover and cook at 325 for 1 hour and 45 minutes.
Check seasoning midway; adjust salt pepper and sweetness if
needed. Once ready, meat should be falling off bones. Remove
meat from bones, serve in a slow cooker or hot pot, with toasted
sesame buns on the side
No comments:
Post a Comment