Learn how to make delicious braised short ribs at home right here.
By Abby Himes
The sauce alone is pure bliss. Tangy, savory, rich, salty, it’s almost like a thin homemade bbq sauce. Pour it over a hearty piece of these braised short ribs, so tender – it’s very similar to pot roast, and let it melt in your mouth. This is a wonderful idea for Valentine’s or a date night because believe me…whoever you serve this to will be weak in the knees after a few bites. My husband turned to me with complete admiration in his eyes and said with all sincerity “This is awesome!” I blushed all the way down to my toes.
- 2 Tablespoons vegetable oil
- 3 pounds Beef Short Ribs (they suggest boneless-I used bone in)
- 1 large onion, sliced
- ½ cup Heinz chili sauce
- ½ cup beef broth
- 3 Tablespoons cider vinegar
- 1½ Tablespoons brown sugar
- 2 teaspoons Worcestershire sauce
- 2 teaspoons Dijon mustard
- 1 teaspoon chili powder
- 1 clove garlic, finely chopped
- ½ teaspoon salt
- ½ teaspoon pepper
- ¾ cup Pinot Noir (I used Mark West)
- 2 Bay leaves
- Preheat your oven to 300 degrees F. In a large Dutch oven add the oil and over medium high heat brown the ribs a few at a time, placing them on a platter as they are cooked. You will have to shimmy them around a bit, they tend to get stuck to the bottom.
- Drain the leftover grease from the Dutch oven, remove from heat and return the browned ribs. In a large bowl combine the onion, chili sauce, beef broth, cider vinegar, brown sugar, Worcestershire sauce, mustard, chili powder, garlic, salt, pepper, wine and bay leaves. Stir together.
- Pour over the ribs, cover and bake for 2½ - 3 hours or until fork tender and cooked through.
- Serve with rice or egg noodles...or throw caution to the wind and make mashed potatoes.