Shortribs, your favourite recipe.

Looking for a "tried and true" recipe for beef shortribs. I haven't cooked shortribs in twenty years or more.
The Superstore had them on at a great price last week. I have four shortribs weighing just over two pounds.
Should be enough to feed the two of us.
Thank you for your help...

This is the best looking recipe I have found:

• 1 (28 ounce) can 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
• 3 pounds beef short ribs

Directions

1. 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.
2. Cover, reduce heat to medium low, and simmer; stirring occasionally and skimming fat from surface, until meat is tender, about 2 1/2 to 3 hours. Remove bay leaves before serving.

Try doing this #juan.

Steam the rib racks in a roasting pan on low(ish) heat for an hour or so - the ribs will cook, but you don't want dry heat and you will also be finishing them off on a BBQ.

Make sure that the ribs aren't in the water (so they don't boil) and do your best to seal the top of the pan on (tin foil)... I generally use a roasting pan with lid and wrap some foil around the seal.

You'll have to use a cake-style rack (jerry-rig something) so they aren't in the water.

For the water component; add in lemon juice and crushed garlic.

Give that an hour or so to steam.

From there, throw on whatever concoction you like and finish them on the BBQ.

BTW - if you can, remove the membrane that it on the underside of the ribs - it'll make eating them a lot easier.

I was looking for the steam and the garlic. I will be adding a bit of dried mustard as well. I'll be trying this for the weekend indoor washer toss and card game bash.

The mustard sounds like a great addition... Let me know how it works out

for sure

I have a rack from another pan that will keep the ribs about an inch and a half from the bottom of the pan so
steaming the ribs shouldn't be a problem. I'll give it a shot using the sauce mixture I brought. The ribs are steaming right now.

I steamed them for 2 hours and then used the sauce from the recipe I found yesterday. I gave them a hour simmering with the sauce.
They turned out marvelous, The bones pretty much fell out during the steaming. All in all the ribs were a success. Thanks guys.