Wine And Honey Marinated Short Ribs
|Tomato sauce||8 Ounce (canned)|
|Dry red wine||1⁄2 Cup (8 tbs)|
|Honey||1⁄4 Cup (4 tbs)|
|Red wine vinegar||1⁄2 Cup (8 tbs)|
|Onion||1 Small, chopped|
|Garlic||2 Clove (10 gm), minced|
|Cloves||1⁄8 Teaspoon, ground|
|Beef short ribs||4 Pound|
In a shallow baking dish combine the tomato sauce, red wine, honey, vinegar, onion, garlic and cloves.
Add the short ribs and turn to coat with the sauce.
Cover and refrigerate for 24 hours.
Remove the ribs from the sauce.
Transfer sauce to a small saucepan and set on the stove.
Rotate ribs in the Deep Basket for 1 hour, basting the ribs every 15 minutes until cooked through and well browned.
Bring the reserved sauce to a boil and then simmer for 5 minutes.