Braised Short Ribs

Ingredients

• 2 Tablespoons Vegetable Oil
• 3 pounds Beef Short Ribs, (bone-in Or Boneless)
• 1 whole Medium Onion, Sliced
• ½ cups Heinz Chili Sauce
• ½ cups Beef Broth
• 3 Tablespoons Cider Vinegar
• 1-½ Tablespoon Brown Sugar
• 2 teaspoons Worcestershire Sauce
• 2 teaspoons Dijon Mustard
• 1 teaspoon Chili Powder
• 1 clove Garlic, Finely Chopped
• ½ teaspoons Salt
• ½ teaspoons Pepper
• ¾ cups Pinot Noir (I Used Mark West)
• 2 whole Bay Leaves

Preparation Instructions

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.