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Oven-baked chili short ribs
Prep time: 25 minutes
Cook time: 2 1/2 hours
George Halaway of Sacramento was looking for some good short rib and lamb shank recipes. The Mailbox has featured recipes for Halaway the last several weeks. This easy recipe comes from Kim Bryant of Sacramento who says she’s been using it for years. She says you could make this dish in a slow cooker and that she’s used this meat for tamale filling.
5 pounds beef short ribs
1 large onion, cut into quarters
1/4 cup hot chili peppers, seeded and chopped (wear gloves), divided use
2 cloves garlic, minced
1 cup tomato based chili sauce
1 cup water
1 tablespoon dry mustard
2 tablespoons brown sugar, packed
1 tablespoon vinegar
3 cups hot, cooked rice or cumin rice
Fresh cilantro or parsley, for garnish
Place short ribs in a 4- to 5-quart casserole dish and tuck onion around the meat. Stir 2 tablespoons of the chilies with the garlic, chili sauce, water, mustard, sugar and vinegar, then pour over meat. Cover tightly and bake at 425 degrees until meat is very tender when pierced and pulls easily from bone, about 2 ½ hours. Stir several times while ribs are cooking. Serve over rice and garnish with cilantro or parsley and remaining chili peppers.