Barbeque beef short ribs

Yield: 4 servings

Measure Ingredient
\N \N Mary Wilson BWVB02B
1 teaspoon Pprika
20 \N Milliliters
½ teaspoon Chili powder
3 tablespoons Fat
1 tablespoon Brown sugar
3 pounds Short ribs -- cut in rib
1 cup Beef stock *
\N \N Chunks
1 teaspoon Salt
1 cup Ketchup
⅛ teaspoon Pepper
½ cup Vinegar
½ teaspoon Dry mustard
1 teaspoon Curry powder
\N \N Garlic -- minced

Heat oven at 350~F. Heat the 3 tablespoons fat in a heavy skillet.

Add the minced garlic and short ribs and brown well on both sides.

Transfer meat and dripping to a large casserole or Dutch oven. Slice up the onion and to meat. Mix all the remaining Cover very tightly and bake in oven 1-½ hours or until meat is very tender when pierced with a fork. To serve, place short ribs on a large platter and pour sauce over the meat. Serves 4.

* Beef bouillon dissolve in a cup of boiling water.

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