Ingredients
- 2 pounds beef short ribs
- 8 ounces tomato sauce
- 1/2 cup burgundy claret
- 2 tablespoons wine vinegar
- 2 tablespoons onion (chopped)
- 1 tablespoon prepared mustard
- 1 1/2 teaspoons salt
- 1 dash cayenne pepper
*1 If you wish you can use beef broth in place of the wine.
Trim some fat from short ribs, rub hot skillet with it. Brown ribs slowly on all sides; drain off fat. Combine all other ingredients; pour over ribs. Cover tightly. Bake in slow oven (300 degree F) for 1 1/2 to 2 hours, or until meat is deliciously tender.
