Ingredients
The following ingredients have 4 Servings
- 2 tablespoons vegetable oil
- 4 pounds boneless beef short ribs
- salt and pepper
- 1 medium onion, (sliced)
- 5 garlic cloves, (minced)
- 3/4 cup beef broth
- 1 cup ketchup
- 2/3 cup condensed tomato soup
- 1/4 cup cider vinegar
- 1/2 teaspoon crushed red pepper flakes
Instruction
- Heat oil in a large Dutch Oven over medium-high heat. Season short ribs with salt and pepper.
- Place half the short ribs in the Dutch oven and sear on all sides Remove to a plate and sear the remaining short ribs. Place them with the other short ribs.
- If necessary, add another tablespoon of oil to the Dutch oven. Add onion and cook until softened, about 5 minutes. (You may need to turn the heat down some so that they do not burn.)
- Add garlic and cook 1 more minute.
- Add beef broth and use a wooden spoon to scrape up any brown bits on bottom of the Dutch oven.
- Add remaining ingredients and season to taste with salt and pepper. When mixture comes to a simmer, return short ribs to the Dutch oven.
- Cover and cook on low heat (enough to just maintain a simmer) for about 2 hours. You will know they are done when you can shred them fairly easily.
- Remove short ribs to a bowl. Turn heat up and reduce the sauce for about 20 minutes.
- Shred short ribs with 2 forks and ladle sauce over them.
