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Ingredients
US|METRIC
6 SERVINGS
- 1 Tbsp. olive oil
- 4 lb. beef short ribs
- 1 white onion (medium, chopped)
- 2 cloves garlic
- 2 Tbsp. red wine vinegar
- 1/4 cup dry red wine (divided (optional))
- 2 cups water
- 1/4 cup tamarind concentrate
- 1 Tbsp. firmly packed brown sugar
- 2 Tbsp. knorr beef flavor bouillon
- 1 Tbsp. all-purpose flour (optional)
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Directions
- Preheat oven to 325°. Heat olive oil in a large skillet over medium-high heat and brown ribs. Remove to 13 x 9-inch roasting pan; set aside. Add onion to same skillet and cook onion over medium-high heat about 4 minutes or until tender. Add garlic and cook 30 seconds. Stir in vinegar and 2 tablespoons wine scraping up brown bits from bottom of skillet. Stir in water and next 3 ingredients until smooth. Pour sauce over ribs. Cover with aluminum foil. Bake for 2 hours or until ribs are tender. Degrease pan drippings. With wire whisk, blend remaining wine and flour until smooth. Add to pan and boil for 2 minutes or until thickened. Serve gravy with ribs.
NutritionView More
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1230Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories1230Calories from Fat1000 |
% DAILY VALUE |
Total Fat111g171% |
Saturated Fat49g245% |
Trans Fat |
Cholesterol230mg77% |
Sodium170mg7% |
Potassium760mg22% |
Protein43g |
Calories from Fat1000 |
% DAILY VALUE |
Total Carbohydrate7g2% |
Dietary Fiber<1g2% |
Sugars4g |
Vitamin A0% |
Vitamin C4% |
Calcium4% |
Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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