Tender, fall-off-the-bone short ribs braised in a tangy and savory barbecue-style sauce with onions, curry, and paprika.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 1 Clove | Garlic |
| 3 Tbsp | Fat |
| 3 lb | Short Ribs (Cut in Chunks) |
| 3 Medium | Onions |
| 1 cup | Vinegar |
| 1 tsp | Curry Powder |
| 1 tsp | Paprika |
| ¼ tsp | Chili Powder |
| 1 Tbsp | Brown Sugar |
| 1 cup | Beef Stock |
| 1 tsp | Salt |
| ½ tsp | Pepper |
| ½ tsp | Dry Mustard |
Instructions
- Start oven 350°.
- Chop up garlic fine.
- Then heat the fat in heavy skillet.
- Add garlic & short ribs & brown well on both sides.
- Transfer meat & drippings to a large casserole or Dutch oven.
- Slice up onions & add to meat.
- Mix up all remaining ingredients & pour over the beef.
- Cover very tightly & bake 1½ hours - until tender.
- To serve, place ribs on platter & pour sauce over them.
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