(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!