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Tangy and tender, these short ribs are an easy one-pot meal and the perfect hearty dinner.
Preheat your oven to 300ºF. 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 remaining ingredients. Stir together. Pour over the ribs, cover and bake for 2 1/2 – 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. Enjoy!
Recipe adapted from Fisherman’s Inn cookbook.
Slow-braised, beer-marinated beef short ribs on a bed of buttery whipped sweet potatoes.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!