A lovely winter celebration salad to start off a joyful and extremely healthy holiday season! If preferred, include cooked quinoa.
| Prep Time: | 10 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr |
| Servings: | 3 |
Ingredients
- 2 pounds beef short ribs
- ¾ cup red wine
- ½ cup olive oil
- ⅓ cup soy sauce
- ¼ cup brown sugar
- 2 tablespoons all-purpose flour
- 4 cloves garlic, minced
- 1 pinch curry powder
Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- Place ribs in a large pot and fill with enough water to cover. Bring to a boil and cook until meat is no longer pink, about 20 minutes. Drain.
- Stir together red wine, olive oil, soy sauce, brown sugar, flour, garlic, and curry powder in a medium bowl.
- Coat ribs generously with sauce and arrange on a baking sheet.
- Roast in the preheated oven until fork-tender, about 30 minutes. Pour remaining sauce over ribs about halfway through cooking.
Nutrition Facts
| Calories | 1077 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 124 mg |
| Dietary Fiber | 1 g |
| Protein | 31 g |
| Saturated Fat | 29 g |
| Sodium | 1677 mg |
| Sugars | 13 g |
| Fat | 92 g |
| Unsaturated Fat | 0 g |
Reviews
My husband liked the flavor but they were not really tender. And I was confused about a sauce with flour that you didn’t cook to thicken it up. I did simmer it until it was a little thick to coat the ribs. Wasn’t sure how to “coat” ribs by pouring a liquid over them.
We truly enjoy this recipe! The only substitution I make is I swap out the brown sugar for a monk fruit/erythritol brown sugar blend because it doesn’t spike my glucose.
Very tasty (even though I was out of red wine)!
Not sure if I did something wrong but my ribs were very dry and tough. Very disappointed because the sauce was good and it was easy to make.
Made it for Father’s Day. It was a big hit.
These baked faster than I expected, I used long spare ribs, turned them over after baking 30 min at 425, and baked them 15 min more at 375. I didn’t have curry or soy sauce but I’m not a curry lover at all. They came out so delicious! I love the flavor! I found them a little tiny bit too oily, will use less when I make them again, soon! Thank you for sharing!
Loved this recipe! I read all the reviews and so made the following changes: red vinegar wine instead of red wine, cut the oil in half, and used a teaspoon of red pepper flakes instead of curry powder. Don’t despair that the sauce is thin at first, it will thicken up during cooking and you just need to mix it well when you pour in the remainder of the sauce at the halfway mark. My husband and I really enjoyed it and will certainly cook it again soon. 🙂
Horrible recipe. Followed it exactly as written and the ribs came out tough and bland. What a waste of good beef ribs.
OH MY GOD! These were awesome! Made a couple of revisions to the recipe: – Used Coppola Merlot – 1/2 cup of brown sugar – 1 tsp of curry powder (preference) – Given I had to cook multiple things in the oven, lower and slower at 380 degrees (about an hour 10 min) Just phenomenal! This will certainly be one of my go-to recipes!
I made it. It was easy and really good. Might have overcooked it a bit. The extra sauce is good on broccoli and rice or mashed potatoes.
This turned out to be a great last minute recipe! I had to change some things around because I didn’t have everything on hand and we needed to add extra spice. The recipe was very forgiving of the the changes. The ribs were juicy, tender, and full of flavor. My family ate them up and wanted more.
Really delicious! Could benefit from a reduction in total volume of liquid by a 1/4 or even a 1/3.
Not my favorite. Not enough sauce. Doesn’t taste like barbeque. Has a oriental flavor. Watch very carefully how long you cook. The thickness of the ribs will make a difference in how long to bake.
Love it!! Will be making again
The immpression I have is that this recipe was never used by the original poster, but, modified from some other process “that seemed good at the time”. Anyone rating this higher is clearly trolling the rest of us.
Awesome. I added 1 cup of Makers Mark to the sauce, coated the ribs and refrigerated overnight. Awesome became STELLAR!
Daaaang! So good. I didn’t have wine but was still deLISH! I chopped up the meat and used it for some bomb tacos.
The flavor of these ribs were amazing!!! Next time I believe I will be cooking these ribs along the lines of low and slow… they were a bit more tough than I like. Again, I loved the flavor profile though… it was awesome!!!
I did change a few things. By slower cooking in the oven they came out great!
Quick, easy, and my family loves this!
i made these a while back and they came out like rubber