Tuscan Braised Short Ribs

This weekend my sister came up and met Evan. We all had a great time! So, as a thank you to her, I cooked a "late lunch". You see, we are blessed enough to have friends who have brought us dinner for several days now. Since there was a break in that action, I cooked. Thanks Jill, we love you!

Cheers!

Tuscan Braised Short Ribs

8 pieces boneless beef short ribs
1 red pepper, diced
1 red onion, diced
1/2 c white balsamic vinegar
1/2 c olive oil
salt & pepper
2 T. sweet Thai chili sauce
1/4 teas. fresh thyme
3 oz balsamic dressing
6 oz cooked beef flavored rice pilaf
1 c fresh sugar snap peas
1 T butter

Method:

1. marinade short ribs in bag with peppers, onions, white balsamic, olive oil, salt, pepper, chili sauce & thyme overnight.
2. sear in hot saute pan until caramelized on both sides. place into crock pot or braising pan.
3. add remaining marinade mixture & 1 oz balsamic dressing to ribs and cook on low heat in crock pot or at 275 degrees in oven. meat will become fork tender.
4. in saute, heat snap peas in butter. once brown, add remaining balsamic dressing. heat 30 seconds.
4. serve with rice, ribs and snap peas beside. enjoy.