You are here

Tangy Short Ribs

Microwaverina's picture
Ingredients
For ribs
  Beef short ribs 3 Pound
  Red wine 1⁄2 Cup (8 tbs)
  Water 1⁄2 Cup (8 tbs)
  Carrot 1 Large, cut into 1 -inch pieces
  Snipped fresh parsley 1⁄4 Cup (4 tbs)
  Bay leaf 1
  Instant beef bouillon granules 2 Teaspoon
  Worcestershire sauce 1 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Dried thyme leaves 1⁄4 Teaspoon
For sauce
  Chopped onion 1⁄2 Cup (8 tbs)
  Olive oil 1 Tablespoon
  Catsup 1 Cup (16 tbs)
  Water 1⁄3 Cup (5.33 tbs)
  Packed dark brown sugar 2 Tablespoon
  Lemon juice 2 Tablespoon
  Cider vinegar 2 Tablespoon
  Worcestershire sauce 1 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Celery seed 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Liquid smoke 2 Drop
Directions

Place ribs ingredients in 5-qt casserole.
Cover.
Microwave at High 10 minutes.
Rearrange and turn over ribs.
Re-cover.
Reduce power to 50% (Medium).
Microwave 40 to 55 minutes, or until meat is tender, rearranging and turning over 2 times.
Let stand, covered, 10 minutes.
Drain.
In 1 1/2-qt casserole combine onion and olive oil.
Microwave at High 3 to 5 minutes, or until onion is tender, stirring after 2 minutes.
Stir in remaining sauce ingredients.
Microwave at High 7 to 10 minutes, or until thickened, stirring 1 or 2 times.
Place ribs in freezer container.
Add sauce.
Label and freeze no longer than 3 months.
To serve, remove from container and place in 3-qt casserole; cover.
Microwave at 70% (Medium-High) 20 to 25 minutes, or until heated, breaking apart and rearranging ribs 2 or 3 times.
Let stand 3 to 5 minutes.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Microwaving
Ingredient: 
Beef
Interest: 
Healthy
Servings: 
6

Rate It

Your rating: None
4.2875
Average: 4.3 (16 votes)