How to make it

  • Combine garlic, mustard powder, jalapeño, red wine, red wine vinegar, paprika, marjoram, thyme and 2 tbsp olive oil in a bowl.
  • Arrange short ribs flat in a large dish (or 2) so they are in 1 layer.
  • Pour marinade over ribs.
  • Marinate for 12 hours or overnight in a refrigerator, turning racks once.
  • Pat ribs dry and reserve any marinade.
  • reheat oven to 300ºF
  • Heat remaining 2 tbsp oil in a skillet or Dutch oven over high heat.
  • Working in batches brown meat well on each side, about 2 minutes per side.
  • Reserve.
  • Spill out all but 1 tbsp oil.
  • Add onion and peppers and sauté until softened, about 2 minutes.
  • Stir in tomatoes, Worcestershire sauce, beef stock and reserved marinade.
  • Bring to boil, scraping up any little pieces on base of pot.
  • Add short ribs and orange peel (or place all ingredients in an ovenproof casserole).
  • Cover and bake 2 to 2½ hours or until ribs are fork tender.
  • Remove short ribs to a baking sheet.
  • Increase oven heat to 400ºF
  • Skim any fat from sauce
  • Place over medium heat and reduce until very flavorful and slightly thickened, about 5 minutes longer.
  • Bake short ribs for 15 minutes.
  • Cut into sections and return to sauce.

Reviews & Comments 5

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  • artist92543 9 years ago
    Oh, It's you again!!! I didn't even notice ...just loved the recipe and now I see it's you Elaine!!! I love it!
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  • conner909 10 years ago
    This looks delicious! Love the combination of ingredients!
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    " It was excellent "
    mystic_river1 ate it and said...
    This is a marvel of a dish...saved and printed too
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    " It was excellent "
    bizzielizzie ate it and said...
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    " It was excellent "
    dagnabbit ate it and said...
    love stew! 5

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