Sprinkle
evenly over the ribs and let them marinate for 2 hours at room temperature or overnight in the refrigerator.
Mix the tomato sauce, tomato paste, vinegar, worcestershire, liquid smoke and sweetener if using and then pour
evenly over the ribs.
Not exact matches
Rub the mixture
over the short
ribs, coating them
evenly.
Heat olive oil in a large Dutch oven
over medium - high heat and cook short
ribs in batches, searing
evenly on both sides until golden brown crust forms (about 7 minutes per side / 15 minutes per batch).
Spread
evenly over the prime
rib, patting well.