This is a great winter dish, and the smell of the braising ribs is guaranteed to make you drool. The key is getting meaty ribs. Do not use flanken cut ribs, which are cut across several bones. The ribs from the butcher should look something like this:
This recipe has been in my family for over 40 years,...thanks Mom. Allow 2 ribs per person, and I always double the sauce so there is plenty to cover the meat and the buttered noodles.
Ingredients:
8 Meaty short ribs
1 large onion sliced
2- 3 tbsp.s olive oil for browning
Sauce Ingredients (for single sauce, but you should double it.)
1 cup Heinz chile sauce
1/4 cup red wine
1/2 cup chopped scallions
2 cloves chopped garlic
3 tbsp.s honey
1 tbsp. mustard
1 tbsp. worcestire
1 teaspoon liquid smoke
1/2 teaspoon chile powder
1/8 teaspoon celery seed (crushed)
pinch of thyme and cayenne
Instructions:
Combine all of the sauce ingredients and simmer for 15 minutes.
Season the ribs with salt and pepper and brown in oil in a dutch oven in batches. Brown the onions in the same pan then deglaze with the red wine. Add the ribs and onions and the sauce and cover the dutch oven and bake for 3 hours at 350. Check out hour intervals to ensure meat is covered in sauce, or turn the ribs if they aren't covered. Remove the ribs to a platter when done and skim the sauce of excess oil/fat. You can thicken the sauce if desired with a little corn starch, but usually it is not required. Drizzle sauce over ribs and buttered wide egg noddles, or over gnocchi, or over polenta. The sauce is truly amazing and would make anything taste better.
1 large onion sliced
2- 3 tbsp.s olive oil for browning
Sauce Ingredients (for single sauce, but you should double it.)
1 cup Heinz chile sauce
1/4 cup red wine
1/2 cup chopped scallions
2 cloves chopped garlic
3 tbsp.s honey
1 tbsp. mustard
1 tbsp. worcestire
1 teaspoon liquid smoke
1/2 teaspoon chile powder
1/8 teaspoon celery seed (crushed)
pinch of thyme and cayenne
Instructions:
Combine all of the sauce ingredients and simmer for 15 minutes.
Season the ribs with salt and pepper and brown in oil in a dutch oven in batches. Brown the onions in the same pan then deglaze with the red wine. Add the ribs and onions and the sauce and cover the dutch oven and bake for 3 hours at 350. Check out hour intervals to ensure meat is covered in sauce, or turn the ribs if they aren't covered. Remove the ribs to a platter when done and skim the sauce of excess oil/fat. You can thicken the sauce if desired with a little corn starch, but usually it is not required. Drizzle sauce over ribs and buttered wide egg noddles, or over gnocchi, or over polenta. The sauce is truly amazing and would make anything taste better.
