From a recipe in Bon Appetit, October 1997. Once I made these and had to use ketchup because I was out of Chili sauce, and I forgot to put in the beef broth, and they were still delicious.
Short Ribs
olive oil spray
6 to 8 lbs. short ribs
2 onions quartered
1-8 1/2 ounce can crushed pineapple in juice
1-14 1/2 can beef broth
1/2 cup bottled chili sauce (Heinz)
1/4 cup honey
3 Tablespoons worcestershire sauce
4 garlic cloves, chopped
Trim as much of the fat as possible from the ribs. Preheat the oven to 350 degrees.
Spray the oil in a large ovenproof pot on medium-hi heat. Add the ribs and brown well, turning frequently-do this is batches. When all are browned add them back to the pot.
Mix together the rest of the ingredients and pour over the ribs. Stir to coat.
Cover the pot and bake the ribs for 2 hours. Uncover and bake 1 hour more. Stir so that the tops don't get too brown. At this point you may take them out and cool to serve later. Bake another 1/2 hour. Season to taste with salt and pepper.
I like to serve them with wide egg noodles, but they would be great with mashed potatoes.
Short Ribs
olive oil spray
6 to 8 lbs. short ribs
2 onions quartered
1-8 1/2 ounce can crushed pineapple in juice
1-14 1/2 can beef broth
1/2 cup bottled chili sauce (Heinz)
1/4 cup honey
3 Tablespoons worcestershire sauce
4 garlic cloves, chopped
Trim as much of the fat as possible from the ribs. Preheat the oven to 350 degrees.
Spray the oil in a large ovenproof pot on medium-hi heat. Add the ribs and brown well, turning frequently-do this is batches. When all are browned add them back to the pot.
Mix together the rest of the ingredients and pour over the ribs. Stir to coat.
Cover the pot and bake the ribs for 2 hours. Uncover and bake 1 hour more. Stir so that the tops don't get too brown. At this point you may take them out and cool to serve later. Bake another 1/2 hour. Season to taste with salt and pepper.
I like to serve them with wide egg noodles, but they would be great with mashed potatoes.