(Serve with Garlic Roasted Asparagus)
| 1 (28oz) Can Tomato Sauce | 2 Tbsp Brown Sugar |
| 3 Tbsp Lemon Juice | 2 tsp Salt |
| 4 tsp Worcestershire Sauce | 1 tsp Crushed Red Pepper Flakes |
| 2 Tbsp Dried Parsley | 1 Medium Onion, sliced |
| 1 tsp Thyme | 3 lbs Beef Short Ribs |
| 2 Bay Leaves |
In a large dutch oven combine all ingredients until mixed well. Bring to a boil then reduce heat and cover. Simmer for 2 and 1/2 hours or until meat is tender. Remove bay leaves before serving.
Save your leftovers for Short Rib Sandwiches!
