Wonderful Short Ribs

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Wonderful Short Ribs to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Wonderful Short Ribs, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 (28 ounce) can tomato sauce
• 3 tablespoons lemon juice
• 4 teaspoons Worcestershire sauce
• 2 tablespoons dried parsley
• 1 teaspoon dried thyme
• 2 bay leaves
• 2 tablespoons brown sugar
• 2 teaspoons salt
• 1 teaspoon crushed red pepper
• flakes
• 1 medium onion, cut into rings
• 3 pounds beef short ribs

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In a large pan over medium-high heat, stir in tomato sauce, lemon juice, and Worcestershire sauce

Step 2: Technique & Execution

Stir in parsley, thyme, bay leaves, brown sugar, salt, and red pepper flakes

Step 3: Technique & Execution

Add onions and short ribs, and stir together until the mixture comes to a boil

Step 4: Technique & Execution

Cover, reduce heat to medium low, and simmer; stirring occasionally and skimming fat from surface, until meat is tender, about 2 1/2 hours

Step 5: Technique & Execution

Remove bay leaves before serving.