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Barbecued Short Ribs
4 lb Beef rib short ribs
2 tb Cooking fat
1/2 c Onion; chopped
8 oz Tomato sauce
1 c Hot water
1 Beef bouillon cube
1/4 c Brown sugar, lightly packed
1/4 c Vinegar
1 tb Worcestershire sauce
In a Dutch oven, or large pan with a tight-fitting cover, brown meat on all sides in fat. Season with salt and pepper and remove from pan. Pour off fat drippings.
Cook onion in drippings remaining in pan until soft but not browned; stir often.
Add tomato sauce, water, bouillon cube, brown sugar, vinegar, and Worcestershire sauce.
Return meat to pan. Cover tightly and simmer for 1 1/2 to 2 hours, or until done. (Or cook in a 325F oven for same amount of time.) Turn meat once to cook it evenly throughout. Skim off any exces fat.
If sauce is too thin, remove meat and keep warm. Mix 2 tablespoons flour in 1/3 cup cold water. Add mixture slowly to sauce. Bring to a boil, stirring constantly, and cook until thickened, about 3 minutes.
If sauce needs only a little thickening, remove meat, skim off exces fat, and simmer, uncovered, for a few minutes.