Tamarind Braised Short Ribs

• 1 tablespoon olive oil
• 4 pounds beef short ribs
• 1 white onion medium, chopped
• 2 cloves garlic
• 2 tablespoons red wine vinegar
• 1/4 cup dry red wine divided (optional)
• 2 cups water
• 1/4 cup tamarind concentrate
• 1 tablespoon firmly packed brown sugar
• 2 tablespoons knorr beef flavor bouillon
• 1 tablespoon all-purpose flour optional

1. Preheat oven to 325u0b0.
2. Heat olive oil in a large skillet over medium-high heat and brown ribs. Remove to 13 x 9-inch roasting pan; set aside.
3. Add onion to same skillet and cook onion over medium-high heat about 4 minutes or until tender. Add garlic and cook 30 seconds. Stir in vinegar and 2 tablespoons wine scraping up brown bits from bottom of skillet. Stir in water and next 3 ingredients until smooth. Pour sauce over ribs. Cover with aluminum foil. Bake for 2 hours or until ribs are tender. Degrease pan drippings. With wire whisk, blend remaining wine and flour until smooth. Add to pan and boil for 2 minutes or until thickened. Serve gravy with ribs.

olive oil, beef short ribs, white onion, garlic, red wine vinegar, red wine, water, tamarind concentrate, brown sugar, knorr beef flavor, flour

Taken from www.yummly.com/recipe/Tamarind-braised-short-ribs-299572 (may not work)