2 tablespoons salad oil
1 garlic clove, cut in half
4 pounds beef chuck short ribs
1 medium onion, diced
2 teaspoons chili powder
1 8-ounce can tomato sauce
1 ½ cups water
¼ cup cider vinegar
3 tablespoons brown sugar
1 tablespoon Worcestershire
1 ½ teaspoons salt
2 tablespoons chopped parsley for garnish
About 2 ½ hours before serving:
In 5 quarter Dutch oven over medium heat, in hot salad oil, cook garlic until golden; discard garlic. In same oil in Dutch oven over medium-high heat, cook beef chuck short ribs, several pieces at a time, until well browned, removing pieces as they brown.
Spoon off all but 2 tablespoons drippings from Dutch oven.
In drippings remaining in Dutch oven over medium heat, cook onion and chili powder until onion is tender, stirring frequently.
Stir in tomato sauce, water, vinegar, brown sugar, Worcestershire, and salt.
Return short ribs to Dutch oven; heat to boiling.
Cover Dutch oven and bake in 350 F. oven 2 hours or until short ribs are fork-tender.
To serve, remove ribs from Dutch oven to warm, deep serving dish.
Skim off fat from sauce.
Pour sauce over ribs; sprinkle with parsley.
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