For a satisfying weekday meal with the family that even the kids will like, try these stuffed peppers with ground turkey and rice. Stuffing leftovers can be preserved for up to three days in the refrigerator.
| Prep Time: | 10 mins |
| Cook Time: | 2 hrs |
| Total Time: | 2 hrs 10 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 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
Instructions
- 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.
- Cover, reduce heat to medium low, and simmer; stirring occasionally and skimming fat from surface, until meat is tender, about 2 1/2 hours. Remove bay leaves before serving.
Nutrition Facts
| Calories | 532 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 93 mg |
| Dietary Fiber | 3 g |
| Protein | 24 g |
| Saturated Fat | 18 g |
| Sodium | 1551 mg |
| Sugars | 11 g |
| Fat | 42 g |
| Unsaturated Fat | 0 g |
Reviews
I did two things different. Instead of tomato sauce I used one can of tomato soup. My family prefers the lower acidity level of the soup vs the tomato sauce. The other thing was I slow braised in the oven vs on the stove top. I use a 300 degree oven for about 5 hours. I do not open the braising pan so I skim the fat off at the end of the cooking time.
It was great. did not use but 8 oz of tomato sauce. Braised the beef first than deglazed with 1 T of red wine than added onion and cooked for a few minutes than added the rest plus beef brought to a boil than put on simmer for 2 1/2 hours. I added some sliced yellow squash and made buttered noodles. Very tasty.
I didn’t think it was anything special. More or less, it just tasted like ribs in tomato sauce. But my son really liked it.
Easy to put together, and gave me time to enjoy a quiet Sunday afternoon while the ribs cooked.
Followed someone’s revision and used crock pot but her recommended cook time was way off. She stated 3-4 hrs on low in the crock pot. Not even close! Mine cooked for 14 hours on low and was delicious but I thot the meat should’ve been less chewy since it all fell off the bones. Took it to work and everyone said it was delicious, but I’m my own worst critic.
Used 28oz can of tomatoes , couple squirts tomato paste and a little water instead of tomato sauce. 1/2 tsp thyme a little less salt a little less red pepper flakes 1/2 half onion 3 cloves on garlic chopped about 1/4 to 1/2 cup red wine Brown slightly salted and floured ribs in oil first while sauce is simmering Add ribs to sauce,bring to the boil and reduce to low and cook on stove for about 1 hour. Remove dutch oven to the oven on 350 and bake for about another hour. Serve over whipped potato and veggie of choice. I like bacon wrapped asparagus
This recipe is packed with flavor!!! I did the ribs as a few people suggested and saved the drippings to cook the onion and garlic in. I added 3 cloves of minced Garlic then I used a cup of burgundy wine to deglaze the pan. I added a small can of diced tomatoes because I only had a 24 ounce can of tomato sauce. I had white rice, cheddar mashed potatoes and scratch biscuits !!! It was sooooooo yummy!!!!
This a very simple 1 pan recipe for a hot and sweet beef rib dinner. I added carrots to the sauce and my family absolutely loved it. Definitely a keeper!
Followed recipe. Turned out excellent even better second day
I would give this five stars but I adjusted the recipe. After the adjustments, it’s five stars. You really need to brown the ribs in some oil first. Then set ribs aside. Brown the onions in the rib”s oil, then add the rest of the ingredients. I used my home grown tomato puree that I had canned earlier. Cooked for 4 hours. Oh my husband tossed in some celery and carrot chunks in the last hour. Delicious!
This was delicious! The only changes in made were that I used a quart of home canned Roma tomatoes rather than tomato sauce since that’s what I had on hand. And I simmered the ribs about four hours total. They were grass fed organic, which in my experience take a longer, slower cooking time than conventional beef. Everything else in the recipe was followed exactly. And oh my gosh —- the leftovers the next day we’re out of this world tasty! Thanks for the great recipe.
Left out parsley, forgot the onions, used 1/2 the salt but increased worchestershire sauce. Will make again with these modifications.
very simple ,easy and delicious! The best short ribs we have ever had. I make them this way all the time now!
Super suuuuper delicious! Would absolutely make 100 more times!
The flavor was very good but the ribs were very tough
We used St. Louis style ribs, and it turned out amazing!
These were delicious. I seared the meat first and caramelized the onions as well. I personally thought it was a little salty so I ended up adding more sugar to even out the taste. Next time I will omit salt and hopefully won’t have to add more sugar. I also added 1/2 cup red wine at bottom of pan before adding sauce like some suggested. Maybe that caused the saltines?? idk?! anyway make these…you won’t regret it.
My husband loved this. The meat was really tender.
Added a little extra brown sugar, and cut way back on the crushed red pepper! I used the thin cut short ribs, they fell off the bone. I definitely will make again!
No changes were made; yes I will make again.
Very good!! I browned the short ribs first and then I just threw everything in the crockpot and cooked it for about 7 hours or so. I will definitely be making these again soon!