Sweet and Sour Short Ribs
Elevate your dinner game with these Sweet and Sour Short Ribs, a mouthwatering combination of tender, fall-off-the-bone beef and a perfectly balanced tangy-sweet sauce. This comforting dish features rich beef short ribs slowly simmered in a savory blend of crushed tomatoes, apple cider vinegar, and brown sugar, with layers of flavor from soy sauce, honey, and garlic. The slow-cooking process transforms the ribs into a melt-in-your-mouth delight while thickening the sauce to glossy perfection with a cornstarch slurry. Ideal for cozy family meals or impressing dinner guests, these short ribs are best served over a bed of fluffy steamed rice or creamy mashed potatoes, garnished with a sprinkle of fresh parsley for a bright finishing touch. Perfect for hearty cravings, this recipe combines classic comfort with a modern twist on sweet-and-sour flavors sure to excite every palate.
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Recipe Information
Ingredients
- 3 lb Beef short ribs
- 1 tsp Salt
- 1 tsp Black pepper
- 2 tbsp Olive oil
- 1 Yellow onion, diced
- 4 cloves Garlic, minced
- 1 cup Canned crushed tomatoes
- 3 tbsp Brown sugar
- 0.25 cup Apple cider vinegar
- 2 tbsp Soy sauce
- 1 tbsp Honey
- 1 cup Beef stock
- 1 tbsp Cornstarch
- 2 tbsp Water
- 2 tbsp Fresh parsley, chopped (optional for garnish)
Instructions
Season the beef short ribs with salt and black pepper evenly on all sides.
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Sear the short ribs in batches until browned on all sides, about 2-3 minutes per side. Remove the short ribs and set aside.
Reduce the heat to medium and add the diced onion to the pot. Cook until softened and translucent, about 5-7 minutes.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the crushed tomatoes, brown sugar, apple cider vinegar, soy sauce, honey, and beef stock to the pot. Stir well to combine.
Return the seared short ribs to the pot, ensuring they are submerged in the sauce. Bring the mixture to a simmer.
Reduce the heat to low, cover the pot with a lid, and let the short ribs simmer gently for 2.5 to 3 hours, or until they are tender and the meat is falling off the bone.
In the last 10 minutes of cooking, mix the cornstarch and water in a small bowl to create a slurry. Stir the slurry into the pot to thicken the sauce.
Taste the sauce and adjust seasoning with additional salt and pepper, if needed.
Serve the sweet and sour short ribs hot, garnished with fresh parsley if desired. Enjoy with steamed rice or mashed potatoes.
Nutrition Facts
Calories |
828 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.3 g | 81% | |
| Saturated Fat | 24.7 g | 124% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 187 mg | 62% | |
| Sodium | 866 mg | 38% | |
| Total Carbohydrate | 15.3 g | 6% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 11.3 g | ||
| Protein | 46.9 g | 94% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 63 mg | 5% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 779 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
