Braised Island short ribs

This was a modification from a dish my mom used to make. She used pork country style ribs and baked the dish, I used beef short ribs and braised it. The sauce is a sweet and tangy concoction - I can’t get enough of it and I was scraping the bottom of the pan and pouring the extras over rice.

My mom’s version was always good but I think braising was the way to go. To quote Mark:

You know it’s delicious when you don’t even have to use a knife to cut it.

I don’t really have a recipe because I eyeballed all the ingredients. I will tell you it’s a mix of ketchup, soy sauce, brown sugar, spicy mustard, and garlic powder (in descending order of the amounts used). I used red wine to deglaze the pan and vegetable broth to braise it - I just whisked the sauce into it and put the whole thing in the oven for about 2 hrs.

Don’t judge on the canned ‘French-Style’ green beans - I not-so-secretly love them (maybe even more than fresh green beans).