|
|
|
|
| |
1.
|
Cut ribs into individual portions, about 2 1/2 inches wide; trim excess fat.
|
|
| |
2.
|
Place ribs on a rack in a foil-lined roasting pan; bake in preheated 450'F. oven until browned, about 20 minutes.
|
|
| |
3.
|
Reduce oven temperature to 350'F.
|
|
| |
4.
|
Remove beef and rack from the pan; pour off fat.
|
|
| |
5.
|
Return beef to the pan without the rack.
|
|
| |
6.
|
Heat oil in a saucepan; add onions and saute 2 minutes.
|
|
| |
7.
|
Stir in remaining ingredients; bring to a boil.
|
|
| |
8.
|
Reduce heat and simmer, uncovered, 2 minutes; pour over beef to coat.
|
|
| |
9.
|
Cover and bake in 350'F. oven until beef is fork-tender, about 2 hours, spooning sauce over beef once.
|
|
| |
10.
|
Skim excess fat from sauce in pan.
|
|
| |
11.
|
Arrange beef on a platter; serve with pan sauce.
|
|
