Beef Short Ribs With Zesty Sauce

Recipe Ingredients

3 lbs	1362g / 48oz	Beef short ribs - cut 6" lengths
		Sauce
1/4 cup	59ml	Olive oil
1 cup	62g / 2.2oz	Spanish onion - chopped (medium)
1 tablespoon	15ml	Chopped garlic
2 tablespoons	30ml	Tomatoes - peeled, chopped (large)
1/2 cup	118ml	Apple cider
1/4 cup	59ml	Balsamic vinegar
2 tablespoons	30ml	Catsup
1 1/2 tablespoons	22ml	Chopped fresh basil
1 1/2 tablespoons	22ml	Prepared mustard
1 1/2 tablespoons	22ml	Sugar
1/2 teaspoon	2.5ml	Ground coriander
1/2 teaspoon	2.5ml	Ground cumin

Recipe Instructions

To make the Sauce: In a saucepan or large skillet heat oil. Add onions and garlic and saute 5 minutes or until translucent. Add remaining sauce ingredients. Bring to a boil. Reduce heat and simmer uncovered for 30 minutes, stirring occasionally. Process in a blender or food processor until smooth. Chill in refrigerator until ready to use or up to 3 weeks.

Make 4 vertical cuts about 1 inch apart in each short rib from top of rib to the bone. Place ribs and 1 1/2 cup sauce in jumbo resealable plastic bag. Close bag and marinate in refrigerator overnight. Chill remaining 1/2 cup sauce.

Remove ribs from bag and discard used sauce. Place ribs in center of cooking grate. Grill 1 1/4 to 1 1/2 hours or until tender. Brush with reserved 1/2 cup sauce during last 20 minutes of grilling.

This recipe yields 8 to 10 servings.

Wine Recommendation: The tangier the ribs, the fruitier the red; for this dish, a Pinot Noir from Anderson Valley in California.

Beer Recommendation: A golden amber ale that's heavy on the hops will corral the numerous spices in this dish. Yee haw!

Source:
Weber's Recipes at http://www.weber.com

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