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Short ribs take a long time no matter the cooking method so you might as well make them in the Sun Oven. They come out tender and delicious every time.

Italian Style Short Ribs

Ingredients

4 slices bacon, chopped

3 pounds boneless beef short ribs

1 teaspoon salt, divided

1/2 teaspoon pepper

1 onion, finely chopped

2 cloves garlic, minced

1/4 cup dry red wine

1 (28-ounce) can crushed tomatoes

1 teaspoon dried basil

1 teaspoon dried oregano

1/4 teaspoon red pepper flakes

Preparation

Cook the bacon in a Dutch oven until crisp. Use a slotted spoon to remove the bacon; reserving the droppings in the Dutch oven. Season the ribs with 1/2 teaspoon of the salt and the pepper. Brown the ribs on all sides in the bacon drippings; transfer to a plate. Cook the onion and garlic in the drippings until softened, about 5 minutes. Return the bacon and ribs to the Dutch oven along with any juices. Turn the heat up slightly and add the wine, stirring with a wooden spoon to scrape up any browned bits.  Add the tomatoes, basil, oregano, red pepper, and remaining 1/2 teaspoon salt. Cover and transfer to the Sun Oven. Cook until the meat is very tender, 2 to 3 hours. Serve over polenta or pasta.

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