• 3 pounds beef short ribs
  • 1 (28 ounce) can of tomato sauce
  • 3 tablespoons lemon juice
  • 4 teaspoons Worcestershire sauce
  • 2 tablespoons dried parsley
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 2 tablespoons brown sugar
  • 2 teaspoons salt
  • 1 teaspoon crushed red pepper flakes
  • 1 medium onion, cut into rings

These extra tender and flavor filled short ribs make the perfect main course on a chilly Winter evening.


In a large pan over medium-high heat, stir in tomato sauce, lemon juice and Worcestershire sauce. Stir in parsley, thyme, bay leaves, brown sugar, salt and red pepper flakes. Add onions and short ribs, and stir together until the mixture comes to a boil.

Cover, reduce heat to medium low, and simmer; stirring occasionally and skimming fat from surface, until meat is tender, about 2 1⁄2 hours. Remove bay leaves.

Serve with mashed potatoes and a green salad.


Bonny Doon Le Cigare Volant

This wine, with its deep violet to reddish hue is the product of co-fermenting Cinsault with Syrah. From this the wine carries a spicy licorice component from the Syrah which provides the perfect foil to the Griotte cherry derived from the Cinsault. Pairs perfectly to Short Ribs.