Beef short ribs
All of my recipes are all original and I don’t measure anything. This is one of my favorite recipes I have come up with.
The sauce makes the dish. It comes out thick and rich with a deep flavor. At first it tastes like a sweet and acidic barbecue sauce but then you taste the root vegetables and hints of rosemary.
Beef short ribs
All of my recipes are all original and I don’t measure anything. This is one of my favorite recipes I have come up with.
The sauce makes the dish. It comes out thick and rich with a deep flavor. At first it tastes like a sweet and acidic barbecue sauce but then you taste the root vegetables and hints of rosemary.
Cooking Instructions
- 1
In one pot cook down red wine, red wine vinegar, tomato paste, and brown sugar
- 2
Sauté 2 carrots, the garlic, bell pepper, tomatoes, and onion with a splash of gazebo room Greek dressing.
- 3
Combine the sautéed vegetables with the red wine sauce. Cook down until vegetables fall apart. Purée the mixture
- 4
Brown the beef short ribs and lay in oven safe pan. Add the rest of the uncooked vegetables into the pan. Cover with the rest of the rosemary.
- 5
Pour the thick sauce over everything in the pan and put in oven at 350 until the meat is tender.
- 6
Peel yucca root, dice it, and boil it.
- 7
Drain the yucca and purée it. Add the butter and yogurt and combine thoroughly.
- 8
Serve beef short ribs over the puréed yucca
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