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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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My husband, who is a rather selective eater, devoured these tender beef ribs in their tangy herb sauce. It's a special main dish for two.Maureen DeGarmo, Martinez, California Ingredients:
6 tablespoons water |
6 tablespoons olive oil, divided |
4 teaspoons dijon mustard |
4 teaspoons red wine vinegar |
4 teaspoons dried basil |
4 teaspoons dried thyme |
1 tablespoon dried rosemary, crushed |
1/4 teaspoon pepper |
6 to 8 boneless beef short ribs (about 1-1/2 pounds) |
1 can (8 ounces) tomato sauce |
Directions:
1. In a small bowl, combine water, 2 tablespoons oil, mustard, vinegar and seasonings; mix well. Place ribs in a large resealable plastic bag or shallow glass container. Set aside half of marinade. Pour remaining marinade over ribs; turn to coat. Cover and refrigerate for several hours.
2. Drain, discarding marinade. In a skillet, brown the ribs in remaining oil. Transfer ribs to a greased shallow 1-qt. baking dish. Combine tomato sauce and reserved marinade; pour over ribs. Cover and bake at 350° for 1-1/2 hours or until meat is tender. Yield: 2 servings.
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