Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Position yourself for free after watching the video on eCommerce at


I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017

Short Ribs with Roja Slow Cooking Sauce


Posts : 26730
Thanked : 1358
Join date : 2013-01-12

Short Ribs with Roja Slow Cooking Sauce

Post by Lobo on Wed 20 Jan 2016, 8:08 pm

Short Ribs with Roja Slow Cooking Sauce

Be the first to Write a Review
Prep Time: 25 minutes
Cook Time: 260 minutes
Servings: 6
A naturally tough cut of beef, short ribs emerge meltingly tender and succulent with long, slow braising in a flavorful liquid. Here, we combine the ribs with our roja slow cooking sauce. Made from fire-roasted tomatoes, chilies, onions and cilantro, it adds a fiery kick to the beef. This recipe can be prepared in a slow cooker or Dutch oven.

  • 8


  • 6 beef short ribs, about 5 lb. total
  • Salt and freshly ground pepper, to taste
  • 2 Tbs. olive oil
  • 2 white onions, thickly sliced
  • 1 jar Frontera roja slow cooking sauce
  • Green Rice for serving

Related Recipes

Wine Pairing

This pairs well with bold, full-bodied red wines like the Cornesa Crianza Ribera Del Duero from our Wine Club.


If cooking the short ribs in an oven instead of in a slow cooker, preheat to 325°F. Generously season the short ribs with salt and pepper. Set aside.

In a large fry pan over medium-high heat, warm 1 Tbs. of the olive oil. Add the onions and cook until browned, 3 to 5 minutes. Using a slotted spoon, transfer to a slow cooker or Dutch oven.

Return the fry pan to medium-high heat and warm the remaining 1 Tbs. oil. Working in batches, brown the short ribs, 3 to 4 minutes per side. Transfer to the slow cooker or Dutch oven and add the slow cooking sauce. If using a slow cooker, cover and cook for 4 hours on high or 8 hours on low. If using a Dutch oven, cover and cook in the oven for 2 hours.

Transfer the short ribs and onions to a warmed platter. Skim the fat off the sauce. Taste and adjust the seasonings with salt and pepper. Spoon the sauce over and around the ribs. Serve immediately with the green rice. Serves 6.

Williams-Sonoma Kitchen

    Current date/time is Mon 20 Nov 2017, 9:23 am