Dutch Oven Short Ribs

This is a variation from the venison rib recipe, which suggests using beef short ribs if venison isn't available. Since both versions made with venison had way too much vinegar, we cut back the amount by another 1/2 cup. And since the 275 degree oven was too low, we increased the temperature again by another 25 degrees. Shopping day was at the end of the month for take one, so we just used one package of short ribs (since the recipe doesn't designate an amount).

Still too sour! I added canned tomatoes and rice and ground beef to turn the leftover "sauce" into a soup. It's barely palatable, but won't go to waste.

For take two, which includes bacon, we reduced the vinegar and increased the oven temperature a bit more, and used three packages of short ribs instead of one. That definitely filled the pot.

Even at 325 degrees, it took a long time to cook, but we finally got the vinegar level down to something we could handle, although I doubt we'll ever make this recipe again!

We added more broth, some rice, and kielbasa, along with a smidgen of honey for take one of the soup leftovers, and will probably do the same for take two.