Beef Short Ribs
Cook
30m
| Category: | |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Ingredients:
| 3 lb beef short ribs |
| 1/2 cup dry red wine |
| 1 cup water |
| 1 large onion, quartered |
| 2 stalks clelry, cut into 2 |
| 1/2 green pepper, sliced, lengthwise |
| 1 Tablespoon cornstarch |
Beef Short Ribs Directions
- Play short ribs about 1 inch apart in a large shallow baking pan. Bake in 450 degree oven for 30 minutes, or until well browned.
- Lower oven to 325 pour wine and water into pan. Arrange vegetables around Ritz. Sprinkle with salt and pepper. Cover pan with foil.
- Bake for 2 1/2 to 3 hours or until me almost faults of bones. Remove to serving platter; keep warm. Skim off excess fat, leaving juices in pan.
- Blend cornstarch with a little water, stir into meat juices in pan. Bring to a boil, stirring until juices thickened. Pour over rubs.
Notes
