In a large pan over medium-high heat, stir in tomato sauce, lemon juice, and Worcestershire sauce. Stir in parsley, thyme, bay leaves, brown sugar, salt, and red pepper flakes. Add onions and short ribs, and stir together until the mixture comes to a boil.
Cover, reduce heat to medium low, and simmer; stirring occasionally and skimming fat from surface, until meat is tender, about 2 1/2 hours. Remove bay leaves.
To Freeze: Freeze in freezer safe container.
To Reheat: Defrost. Reheat in a slow cooker, the microwave or in a pot.
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Wed, 18 November 2009 12:16
