Ingredients
Tangy Short Ribs
- 4x12 ounce portions short ribs, each cut into 3 inch lengths
- 1 medium onion, roughly chopped
- 2 bay leaves
- 3 cloves garlic, smashed
- 4 cloves
- 2 sprigs rosemary
- 2 sprigs thyme
- 2 tablespoons tomato paste
- 1/4 cup white wine
- 3 tablespoons vegetable oil
- Salt and pepper
- 3/4 cup apple cider vinegar
- 3/4 cup brown sugar
- 4 cups beef stock
- 2 tablespoons black pepper
Coleslaw
- 1/2 medium cabbage, thinly sliced, about 5 cups
- 2 tablespoons salt
- 1 small carrot, grated
- 1/4 cup apple cider vinegar
- 3 tablespoons sugar
- 1/4 cup vegetable oil
- 1 tablespoon dry mustard
- 1 teaspoon caraway seeds
- Additional salt and pepper to taste
Twice Baked Potatoes
- 4 medium baking potatoes
- 2 tablespoons butter
- 2 tablespoons chopped chives or green onions
- 1 cup grated cheese, Mozzarella, Edam, Monterey Jack...
- Salt and pepper to taste
- 1/4 cup cour cream plus extra chopped chives for garnish, optional
Description
Tangy Short Ribs With Coleslaw And Twice-Baked Potatoes - A Recipe From Food Network Canada. Get The Recipe Of The Day, Most Popular Recipes, Search For Seasonal And Holiday Menus, And Browse Through 10,000+ Recipes From Our Trusted Chefs And Food Network
Food Network Canada
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