Tangy Braised Short Ribs
Tangy Braised Short Ribs

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, tangy braised short ribs. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

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Tangy Braised Short Ribs is one of the most well liked of current trending meals on earth. It is enjoyed by millions every day. It is easy, it is quick, it tastes delicious. They are fine and they look wonderful. Tangy Braised Short Ribs is something which I have loved my whole life.

To get started with this recipe, we have to prepare a few components. You can cook tangy braised short ribs using 9 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Tangy Braised Short Ribs:
  1. Make ready 6 oz frozen lemonade concentrate, thawed
  2. Get 15 oz tomato sauce
  3. Get 4 tsp dried parsley
  4. Get 2 tbsp firmly packed light brown sugar
  5. Prepare 2 tsp worcestershire sauce
  6. Get 1 tsp onion salt
  7. Get 1/2 tsp dried thyme
  8. Make ready 1/2 tsp crushed red pepper flakes
  9. Make ready 1 Bay leaf 3-5 lbs beef short ribs

Tender and succulent short ribs braise beautifully with a tangy, vinegary tomato sauce in this pressure cooker recipe. An immersion blender makes easy These ribs turned out wonderful - very tender, fell off the bone and the sauce was amazing! I didn't use the immersion blender and the sauce was still. Short ribs are the quintessential caveman cut, straight out of Fred Flinstone's larder, with their hunks of rich meat on the bone, looking primal and carnivore-ready.

Instructions to make Tangy Braised Short Ribs:
  1. Combine lemonade concentrate & tomato sauce in saucepan. Cook, stirring continually, over medium high heat until hot.
  2. Add parsley, brown sugar, worcestershire sauce, onion salt, thyme, red pepper flakes, & Bay leaf to tomato sauce mixture.
  3. Cook mixture, stirring occasionally until mixture comes to a boil.
  4. Place ribs in 13x9 baking dish. Pour sauce over ribs. Making sure each one is basted well.
  5. Cover with foil. Bake in 250 degree oven for 2 1/2 hours. Let rest for 10 minutes. Serve.

I didn't use the immersion blender and the sauce was still. Short ribs are the quintessential caveman cut, straight out of Fred Flinstone's larder, with their hunks of rich meat on the bone, looking primal and carnivore-ready. They're a rich winter meal, too, easy and forgiving to cook under their sleek caps of fat, melting into tender chunks of pull-apart beef in the oven. Short ribs can be braised whether they are boneless or bone-in. Season and sear the meat over a high heat.

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