(From allrecipes.com, where they’re called Wonderful Short Ribs; I’m not sure if they’re wonderful but they’re certainly pretty darned good.)
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
In a large pan over medium-high heat, stir in tomato sauce, lemon juice, and Worcestershire sauce. Stir in parsley, thyme, bay leaves, brown sugar, salt, and red pepper flakes. Add onions and short ribs, and stir together until the mixture comes to a boil.
Cover, reduce heat to medium low, and simmer; stirring occasionally and skimming fat from surface, until meat is tender, about 2 1/2 hours. Remove bay leaves before serving.
I used a bit more sugar than it called for (regular organic sugar — it’s kinda midway inbetween white and brown :)), and Peter still thought it was a bit sour. Not enough to keep him from eating a LOT, though. I didn’t use pepper flakes but did put in a generous shake or two of hot pimenton powder. Used Muir Glen fire-roasted diced tomatoes instead of sauce; I think it added a neat bit of texture. I had to add water to the sauce a couple of times while it was cooking. The flavors all melded together really nicely, and I think it would have benefitted from cooking even longer or perhaps in the crockpot for 6-8 hours. It was quite tasty and I’ll definitely make it again. Served over rice, with a side of chard.