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|Wonderful Short Ribs|
"This smooth meat that falls right off the bone is wonderful served over rice! It is notable at the same time as leftovers!"
- 1 (28 ounce) can tomato sauce
- three tablespoons lemon juice
- four teaspoons Worcestershire sauce
- 2 tablespoons dried parsley
- 1 teaspoon dried thyme
- 2 bay leaves
- 2 tablespoons brown sugar
- 2 teaspoons salt
- 1 teaspoon overwhelmed purple pepper flakes
- 1 medium onion, cut into earrings
- three pounds red meat quick ribs
|Prep : 10M||Cook : 6M||Ready in : 2H10M|
- In a big pan over medium-high warmness, stir in tomato sauce, lemon juice, and Worcestershire sauce. Stir in parsley, thyme, bay leaves, brown sugar, salt, and red pepper flakes. Add onions and short ribs, and stir collectively until the mixture involves a boil.
- Cover, reduce warmth to medium low, and simmer; stirring occasionally and perusing fat from floor, till meat is tender, approximately 2 half hours. Remove bay leaves before serving.
- Reynolds® Aluminum foil may be used to maintain food wet, cook it frivolously, and make easy-up easier.
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