"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Tangy Braised Short Ribs Recipe

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This recipe for Tangy Braised Short Ribs, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Sunday, March 19, 2006


1-6 oz. can frozen lemonade
1 medium onion
1-15 oz. can tomato sauce
4 t. dried parsley
2 T. firmly packed brown sugar
2 t. worcestershire sauce
1 t. salt
1/2 t. dried thyme
1/2 t. crushed red pepper flakes
1 bay leaf
4-5 lbs beef short ribs

Thaw the lemonade. Slice the onion. Seperate into rings.

Combine lemonade and tomato sauce in large heavy saucepan. Cook stirring continually, over medium-high heat until mixture is hot

Add parsley, brown sugar, worcestershire sauce, salt, thyme, red pepper flakes and bay leaf to tomato sauce mixture. Add ribs.

Cook the mixture stirring occasionally, until mixture comes to a boil.

Cover the saucepan. Simmer, stirring occasionally, until the ribs are easily pierced with a knife, about 2 1/2-3 hours.

Skim fat from the surface of the sauce. Discard the bay leaf. Transfer the ribs to a serving platter. Spoon sauce over ribs. Serve.




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