Sweet and Sour Braised Short Ribs with Tangy Sauce

Sweet and Sour Short Ribs Recipe
Adapted from Fine Cooking Website

This delightful recipe combines the richness of short ribs with a tangy, sweet-and-sour sauce that’s absolutely perfect over hot basmati rice. The flavors are bold yet balanced, and the tenderness of the ribs after slow cooking makes this dish an ultimate comfort food. It’s simple enough for a weeknight meal but impressive enough to serve to guests.

Recipe Overview

• Category: Meat
• Cuisine: Kosher, Lactose-Free, Egg-Free
• Prep Time: 15 minutes
• Cook Time: 2 hours 30 minutes
• Total Time: 2 hours 45 minutes
• Servings: 6
• Calories: 972.7 per serving

Ingredients

Nutritional Information (Per Serving)

Instructions

1. Prepare the Ribs
   Begin by dredging each short rib in flour. This will create a light coating that helps to brown the meat and adds a slight thickening effect to the sauce later on.

2. Brown the Ribs
   Heat 2 tablespoons of margarine (or butter if preferred) in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once the margarine has melted and is hot, add the floured ribs in batches to avoid overcrowding the pan. Brown them on all sides until they develop a deep golden-brown crust, which will take about 5-7 minutes per batch. Once browned, remove the ribs from the pot and set them aside.

3. Sauté the Aromatics
   In the same pot, add the diced onions and minced garlic. Sauté over medium heat for about 3-4 minutes, or until the onions become tender and translucent, and the garlic is fragrant.

4. Create the Sauce
   While the onions and garlic are cooking, in a small bowl, combine 1 cup of water, 1/4 cup of vinegar, 3 tablespoons of brown sugar, 1/3 cup of ketchup, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir until the sugar dissolves and the ingredients are well mixed.

5. Simmer the Ribs
   Add the sauce mixture into the pot with the onions and garlic. Stir well to combine. Add the bay leaf and return the browned short ribs to the pot, making sure they are submerged in the sauce.

6. Slow Cook
   Cover the Dutch oven with a tight-fitting lid, reduce the heat to low, and let the ribs simmer for 2 1/2 hours. The slow cooking process will render the ribs tender, allowing them to absorb all the sweet and sour flavors of the sauce. If needed, cook for a bit longer until the meat is fork-tender and fully cooked through.

7. Serve and Enjoy
   Once the short ribs are tender, remove them from the pot and place them on a serving platter. Discard the bay leaf, and if desired, reduce the sauce by simmering it for an additional 5-10 minutes to thicken. Serve the ribs with hot basmati rice or your favorite side dishes to soak up all the flavorful sauce. Enjoy!

Tips for Success

• Ribs Choice: If you prefer, you can substitute short ribs with other cuts of beef, like brisket or chuck, but the slow cooking process is crucial to achieving the perfect tenderness.
• Make-Ahead Option: This recipe can be made ahead. Let the ribs cool and store them in the refrigerator. When ready to serve, reheat gently on the stove, adding a little water if necessary to loosen the sauce.
• Sauce Adjustments: Feel free to tweak the sugar or vinegar content to match your preferred balance of sweetness and tang. A little extra ketchup can also add more richness to the sauce.

Why You’ll Love This Recipe

This Sweet and Sour Short Ribs dish is a true crowd-pleaser, offering an irresistible balance of savory, sweet, and tangy flavors. The marbled fat in the short ribs contributes to a melt-in-your-mouth experience, while the rich sauce elevates the dish to a whole new level. Whether served for a cozy family dinner or a special occasion, this recipe will not disappoint!

Keywords: Sweet and Sour Short Ribs, Braised Short Ribs, Sweet and Sour Meat, Kosher Ribs, Lactose-Free Short Ribs, Egg-Free Meat Dishes, Short Ribs Recipe