Southwestern Braised Short Ribs

• 3 pounds beef short ribs, cut through bone into 2 1/2- to 3-inch pieces
• 1 tablespoon minced or pressed garlic
• 1/4 cup tomato paste
• 1/3 cup tequila
• 3/4 cup tomato juice
• 1 cup thinly sliced onions
• 1 can (7 oz.) diced green chilies
• Salt and pepper

1. Rinse ribs and pat dry; trim off and discard excess fat. In a 9- by 13-inch casserole, mix garlic, tomato paste, tequila, and tomato juice; turn ribs over in sauce to coat well. Cover airtight and chill at least 1 hour; if marinating up to 1 day, turn ribs over several times.
2. Uncover ribs, turn over in sauce, and sprinkle with onions and chilies. Seal casserole tightly with foil.
3. Bake in a 350u0b0 oven until meat is very tender when pierced, 2 1/4 to 2 1/2 hours. Skim off and discard fat; season meat to taste with salt and pepper.

beef short ribs, garlic, tomato paste, tequila, tomato juice, onions, green chilies, salt

Taken from www.myrecipes.com/recipe/southwestern-braised-short-ribs (may not work)