Durango Short Ribs Recipe
Ingredients
| Lean boneless beef short ribs - 3 pounds | ||
| Onions | 2 | |
| Tomato sauce | 1 Can (10oz) | |
| Water | 1 Cup (16 tbs) | |
| Brown sugar - 1/4 cup, packed | ||
| Vinegar | 1/4 Cup (16 tbs) | |
| Dry mustard | 1 Teaspoon | |
| Worcestershire sauce | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Linguine noodles - 2 cups, uncooked | ||
Directions
MAKING
1) Brown the meat in a large non-stick skillet and drain the fat.
2) To the meat, add the onions and cook for another 1 minute.
3) Blend together the water, brown sugar, tomato sauce, vinegar, dry mustard, Worcestershire Sauce and salt. Mix well.
4) Pour the mixture all over the meat.
5) Cover the skillet and gently simmer for about 2 hours, till the meat is soft.
6) Skim off all the fat and add the uncooked noodles and 1 cup of water. Stir well.
7) Cover the skillet and cook, occasionally stirring, for about 20 additional minutes, or till the noodles are soft and done.
SERVING
8) Serve hot.
1) Brown the meat in a large non-stick skillet and drain the fat.
2) To the meat, add the onions and cook for another 1 minute.
3) Blend together the water, brown sugar, tomato sauce, vinegar, dry mustard, Worcestershire Sauce and salt. Mix well.
4) Pour the mixture all over the meat.
5) Cover the skillet and gently simmer for about 2 hours, till the meat is soft.
6) Skim off all the fat and add the uncooked noodles and 1 cup of water. Stir well.
7) Cover the skillet and cook, occasionally stirring, for about 20 additional minutes, or till the noodles are soft and done.
SERVING
8) Serve hot.
Chef
