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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 4 |
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This is a very simple to prepare dish which you can make up to two days ahead and then reheat - the flavour only gets better! It is wonderful served with scalloped potatoes and carrots or beets. Ingredients:
1 1/4 cups beef stock |
2 tablespoons red wine vinegar |
1 tablespoon soy sauce |
1 tablespoon packed brown sugar |
1 tablespoon cornstarch |
1 onion, finely chopped |
1 clove garlic, minced |
2 teaspoons honey |
1/4 teaspoon fresh ground pepper |
2 lbs short rib of beef |
Directions:
1. In a saucepan, combine the beef stock, vinegar, soy sauce, brown sugar and cornstarch; cook over medium heat, stirring, for about 2 minutes or until the mixture has thickened.
2. Stir in the onion, garlic, honey and pepper.
3. Place the ribs in a small casserole.
4. Pour the sauce over; cover and bake in a 325 degree F oven for 1-1/4 hours.
5. Uncover and bake for 30 minutes longer.
6. Serve with the sauce.
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