Rec: Wayne?s Short Ribs

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Wayne?s Short Ribs

2 ? lb. Short ribs
2 tbs. Flour
Salt and pepper to taste
2 tbs. Olive oil
2 onions sliced
1 c red wine
? c chili sauce
2 tbs. Brown sugar
1 tbs. molasses
1 tbs. Wine vinegar
1 tbs. Worcester sauce
? tsp. dry mustard and chili powder
1 tsp. Liquid smoke

Combine salt, pepper and flour, dredge meat and brown. Add onions and
brown lightly. Add remaining ingredients, cover and cook at 325 degrees
until tender, about 2 ? hours.
 
On Apr 6, 11:52?am, Wayne wrote:

You're probably going to get slammed unmercifully by all of the fat-
assed *gourmands* here, but those do sound good.
 
Wayne wrote:

Has anybody done a side-by-side comparison of say, 325 for 2.5 hours vs 225
for 5 hours?

Or is it almost universally agreed upon that beef is better at the higher
temp for a shorter time than pork?


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