Ingredients
- 900 gr beef short ribs
- 230 ml tomato sauce
- 120 gr burgundy claret
- 30 ml wine vinegar
- 16 gr onion (chopped)
- 16 ml prepared mustard
- 4 gr salt
- 1 gr 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 1.5 to 2 hours, or until meat is deliciously tender.
