It has a beefy flavor supplemented with rich marbling, making them an ideal comfort food.
Ingredients 1 tablespoon olive oil 4 pounds beef short ribs 1 white onion (medium, chopped) 2 cloves garlic 2 tablespoons red wine vinegar 1/4 cup dry red wine (divided (optional)) 2 cups water 1/4 cup tamarind concentrate 1 tablespoon firmly packed brown sugar 2 tablespoons knorr beef flavor bouillon 1 tablespoon all-purpose flour (optional)
Directions
Preheat oven to 325°. Heat olive oil in a large skillet over medium-high heat and brown ribs. Remove to 13 x 9-inch roasting pan; set aside. Add onion to same skillet and cook onion over medium-high heat about 4 minutes or until tender. Add garlic and cook 30 seconds. Stir in vinegar and 2 tablespoons wine scraping up brown bits from bottom of skillet. Stir in water and next 3 ingredients until smooth. Pour sauce over ribs. Cover with aluminum foil. Bake for 2 hours or until ribs are tender. Degrease pan drippings. With wire whisk, blend remaining wine and flour until smooth. Add to pan and boil for 2 minutes or until thickened. Serve gravy with ribs.
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