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Beef Short Ribs with Zesty Sauce
This recipe uses two vinegars to make the most tender beef ribs
you ever ate.
For the sauce:
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1/4 |
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cup olive oil |
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1 |
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medium Spanish onion, chopped |
|
1 |
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tablespoon chopped garlic |
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2 |
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large tomatoes, peeled and chopped |
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1/2 |
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cup apple cider |
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1/4 |
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cup balsamic vinegar |
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2 |
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tablespoons catsup |
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1-1/2 |
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tablespoons chopped fresh basil |
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1-1/2 |
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tablespoons prepared mustard |
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1-1/2 |
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tablespoons sugar |
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1/2 |
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teaspoon ground coriander |
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1/2 |
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teaspoon ground cumin |
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3 |
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pounds beef short ribs, cut into 6-inch lengths |
To make the sauce: In a saucepan or large skillet heat oil. Add onions
and garlic and sauté 5 minutes or until translucent. Add remaining
sauce ingredients. Bring to a boil. Reduce heat and simmer uncovered
for 30 minutes, stirring occasionally. Process in a blender or food processor
until smooth. Chill in refrigerator until ready to use or up to 3 weeks.
Make 4 vertical cuts about 1 inch apart in each short rib from top
of rib to the bone. Place ribs and 1-1/2 cup sauce in jumbo resealable
plastic bag. Close bag and marinate in refrigerator overnight. Chill
remaining 1/2 cup sauce.
Remove ribs from bag and discard used sauce. Place ribs in center of
cooking grate. Grill 1-1/4 to 1-1/2 hours or until tender. Brush with
reserved 1/2 cup sauce during last 20 minutes of grilling.
Makes 8 to 10 servings.
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