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Tamarind Braised Short Ribs

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  • 1 Tbsp. olive oil
  • 4 lbs. beef short ribs
  • 1 medium white onion, chopped
  • 2 cloves garlic, finely chopped
  • 2 Tbsp. red wine vinegar
  • 1/4 cup dry red wine, divided (optional)
  • 2 cups water
  • 1/4 cup tamarind concentrate
  • 1 Tbsp. firmly packed brown sugar
  • 2 Tbsp. Knorr® Beef flavor Bouillon
  • 1 Tbsp. all-purpose flour (optional)

NUTRITIONAL INFORMATION

 

Amount per serving


  • 1 Preheat oven to 325°.
  • 2 Heat olive oil in a large skillet over medium-high heat and brown ribs. Remove to 13 x 9-inch roasting pan; set aside.
  • 3 Add onion to same skillet and cook onion over medium-high heat about 4 minutes or until tender. Add garlic and cook 30 seconds. Stir in vinegar and 2 tablespoons wine scraping up brown bits from bottom of skillet. Stir in water and next 3 ingredients until smooth. Pour sauce over ribs. Cover with aluminum foil. Bake for 2 hours or until ribs are tender. Degrease pan drippings. With wire whisk, blend remaining wine and flour until smooth. Add to pan and boil for 2 minutes or until thickened. Serve gravy with ribs.