Since as far back as I can remember I have been having a love affair with tamarind. I love tamarindo in all its shapes and forms. I love it in Mexican candy, I love it in dipping sauces for Thai food, I love it as a drink and now I get to love it on ribs. Yes, on these delicious savory tamarind braised short ribs. I kid you not, that my mouth is watering just at the thought of these!
Looks like my love affair with tamarind is going to be life-long because it is never ceases to delight me with its versatility. The good thing for you is that I am not a jealous lover, I'm totally willing to let you share in my love of all things tamarind.
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__Tamarind Braised Short Ribs
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Ingredients
1 Tbsp. olive oil
4 lbs. beef short ribs
1 medium white onion
2 cloves garlic, chopped
2 Tbsp. red wine vinegar
1/4 cup dry red wine, divided (optional)
2 cups water
1/4 cup tamarind concentrate
1 Tbsp. firmly packed brown sugar
2 Tbsp. Knorr® Beef flavor Bouillon
1 Tbsp. all-purpose flour(optional)
Directions
Preheat oven to 325°F.
Heat olive oil in a large skillet over medium-high heat and brown ribs. Remove to 13 x 9-inch roasting pan; set aside.
Add onion to same skillet and cook onion over medium-high heat about 4 minutes or until tender. Add garlic and cook 30 seconds. Stir in vinegar and 2 tablespoons wine scraping up brown bits from bottom of skillet. Stir in water and next 3 ingredients until smooth. Pour sauce over ribs. Cover with aluminum foil. Bake for 2 hours or until ribs are tender. Degrease pan drippings. With wire whisk, blend remaining wine and flour until smooth. Add to pan and boil for 2 minutes or until thickened. Serve gravy with ribs.
Image and recipe via Making Life Better
