Ingredients
- 1 tbsp chopped garlic
- 1 tsp dried mustard powder
- 1 tsp chopped jalapeño pepper (or to taste)
- 1/2 cup red wine
- 2 tbsp red wine vinegar
- 1 tsp hot paprika
- 1 tbsp chopped fresh marjoram
- 1 tbsp chopped fresh thyme
- 1/4 cup olive oil
- 6 racks short ribs
- 1 cup chopped red onion
- 1 cup yellow pepper, diced
- 1 tsp diced jalapeno pepper
- 2 cups diced canned tomatoes
- 1 tbsp worcestershire sauce
- 2 cups beef stock
- One 3-inch strip orange peel
Description
This Is A Superb, Full-flavored Stew For Warming Up On Cold Winter Days. Make This Ahead Of Time (up To 4 Days), FREEZE, And After Thawing, Skim Off The Fat Before Reheating. Reheat On Stove Top, Covered For 15 Minutes Or Until Meat Is Hot. Delicious!
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