Ingredients
Scale
(See gluten-free adaptations in the Notes section at the bottom of the recipe.)
- 8 pounds bone-in beef short ribs, cut into 3-inch pieces
- 2 yellow onions, chopped
- 3 cups tomato sauce
- 1/3 cup red wine vinegar
- 1/3 cup packed light brown sugar
- 1/3 cup seeded and finely chopped Jalapeno peppers
- 3 teaspoons chopped garlic
- 1 1/2 tablespoons dry mustard
- 3/4 teaspoon cayenne pepper
- 1/4 to 1/2 teaspoon ground cloves
- 1/4 to 1/2 teaspoon cinnamon
- 3 cups beer
- Chopped fresh cilantro, for garnish
Instructions
- Preheat oven to 425 degrees.
- Put short ribs in large baking pans that will hold them in one layer (around 2 pans). Sprinkle onions around ribs. Set aside.
- In a large saucepan or Dutch oven, combine the tomato sauce, vinegar, sugar, Jalapeno pepper, garlic, mustard, cayenne pepper, cloves and cinnamon. Bring to a boil, reduce heat and simmer, stirring occasionally, for around 10 minutes, or until sauce is slightly thickened.
- Stir in beer. Pour sauce over ribs, cover pans and bake until meat is very tender, around 2 1/2 hours.
- Remove ribs from pan to a serving platter (keep warm if possible). Spoon some sauce (including pan juices) over the ribs, sprinkle with chopped cilantro and serve immediately, passing additional sauce on the side.
Notes
Gluten free: Use gluten-free beer.
Make ahead: Ribs can be cooked up to 1 day ahead. Put ribs and sauce into separate pans, cover and refrigerate. Remove any hardened fat. Bake ribs (with sauce) in 375 degree oven until heated through, around 45 minutes.
- Category: Meats, Beef, easy entertaining
- Method: Roast
- Cuisine: American