American-Style Beef Short Ribs
Most butchers can supply you with beef short ribs. Keep the ribs attached as a rack until after cooking to ensure they're moist.
|½ cup||Soy sauce|
|½ cup||Cider vinegar|
|¼ cup||Tomato sauce|
|½ cup||Brown sugar|
|2 kg||Beef short ribs, connected as racks|
|¼ cup||Worcestershire sauce|
- Combine soy sauce, cider vinegar, oil, Worcestershire sauce, tomato sauce, brown sugar and garlic together. Place ribs (connected as racks) in a non-reactive container and pour over marinade. Refrigerate for 12 to 24 hours.
- Preheat oven to 140 degC. Place ribs in a baking dish and cover tightly. Bake for 3 hours, basting and turning at times and taking care not to let them dry out. The meat should be very tender - if not, then cook a little longer.
- Increase oven heat to 200 degC. Remove cover from ribs and cook, turning regularly until brown and crunchy on the outside. Separate into individual ribs and serve.
This dish is best matched with
$ VIEW DEAL