Beef Short Ribs

 

Keep frozen until two days before serving and thaw in refrigerator for 24—48 hours.

Preparation: Rub thawed short ribs with this marinade:
  • One small onion (finely chopped)
  • 2 cloves of garlic (minced)
  • Approximately 1/4 c. Dijon mustard
Brown the marinated short ribs in a hot skillet and transfer to a baking dish. Add one bottle of your favorite dark beer and enough water to almost cover the short ribs.
NOTE: Beer can be substituted with beef stock or water with half a package of French Onion soup mix.

Oven: Bake covered in a 325° F oven for approximately 4 hours. One hour prior to removing from the oven add large vegetables such as potatoes, carrots, etc. The leftover juices can be used for gravy.

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Beef Short Ribs

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