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Wine And Honey Marinated Short Ribs Recipe
|Tomato sauce||8 Ounce (canned)|
|Dry red wine||1⁄2 Cup (8 tbs)|
|Honey||1⁄4 Cup (4 tbs)|
|Red wine vinegar||1⁄2 Cup (8 tbs)|
|Onion||1 Small, chopped|
|Garlic||2 Clove (10 gm), minced|
|Cloves||1⁄8 Teaspoon, ground|
|Beef short ribs||4 Pound|
Serving size: Complete recipe
Calories 7529 Calories from Fat 5926
% Daily Value*
Total Fat 658 g1012.7%
Saturated Fat 286.5 g1432.6%
Trans Fat 0 g
Cholesterol 1376 mg
Sodium 945.4 mg39.4%
Total Carbohydrates 103 g34.2%
Dietary Fiber 5.9 g23.5%
Sugars 79.3 g
Protein 261 g522.7%
Vitamin A 24.2% Vitamin C 71.6%
Calcium 25.4% Iron 106.5%
*Based on a 2000 Calorie diet
Add the short ribs and turn to coat with the sauce.
Cover and refrigerate for 24 hours.
Remove the ribs from the sauce.
Transfer sauce to a small saucepan and set on the stove.
Rotate ribs in the Deep Basket for 1 hour, basting the ribs every 15 minutes until cooked through and well browned.
Bring the reserved sauce to a boil and then simmer for 5 minutes.