| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Casseroles, Meats |
6 |
Servings |
INGREDIENTS
| 5 |
lb |
Beef short ribs |
| 2 |
tb |
Oil |
| 1 |
c |
Onions,chopped |
| 1 1/4 |
c |
Catsup |
| 3/4 |
c |
Water |
| 1/4 |
c |
Worcestershire sauce |
| 1/4 |
c |
Vinegar |
| 2 |
tb |
Brown sugar |
| 2 |
ts |
Salt |
INSTRUCTIONS
1. Cut ribs into individual portions, about 2 1/2 inches wide; trim excess
fat.
2. Place ribs on a rack in a foil-lined roasting pan; bake in preheated
450'F. oven until browned, about 20 minutes.
3. Reduce oven temperature to 350'F.
4. Remove beef and rack from the pan; pour off fat.
5. Return beef to the pan without the rack.
6. Heat oil in a saucepan; add onions and saute 2 minutes.
7. Stir in remaining ingredients; bring to a boil.
8. Reduce heat and simmer, uncovered, 2 minutes; pour over beef to coat.
9. Cover and bake in 350'F. oven until beef is fork-tender, about 2 hours,
spooning sauce over beef once.
10. Skim excess fat from sauce in pan.
11. Arrange beef on a platter; serve with pan sauce.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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