| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Magazine, Bar-b-q, Meats | 8 | Servings | |
INGREDIENTS
| 8 | lb | Meaty beef short ribs |
| 1/2 | ts | Salt |
| 1/2 | ts | Black pepper |
| 6 | cl | Garlic; coarsely chopped |
| 4 | md | Carrots; diagonally sliced |
| 3 | md | Onion; sliced |
| 1 1/2 | c | Barbecue sauce |
| 1 | cn | Tomato sauce; 15oz |
| 1 | cn | Beef broth; 13oz, reduced |
| . sodium |
INSTRUCTIONS
1. Preheat oven to 425 degrees F. Sprinkle ribs with salt and pepper; place in single layer in a large noasting pan. Roast nbs I hour, until nicely browned and some of the fat is rendered, turning once. Transfer ribs to a large plate; drain all but 1 tablespoon drippings from pan. To drippings, stir in garlic, carrots and onion. Retum to oven and roast 15 to 20 minutes. 2. Reduce oven temperature to 325 degrees F. To vegetables in pan, stir in banbecue sauce, tomato sauce, broth and 1/2 cup water. Return ribs to pan, spooning some sauce over them. Tightly cover with foil. Bake ribs 1 3/4 hours, or until very tender, turning once. Skim fat off surface. Dinner Plan: Remove 1/2 of ribs and sauce to a microwaveproof container; cool, then freeze for later use. Serve remaining ribs. (Approximate microwave times: Defnost 25 minutes; reheat 6 minutes, shifting ribs once or twice.) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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