Beef Entrees

For the sauce:
 
1/4 cup olive oil
1 medium Spanish onion, chopped
1 tablespoon chopped garlic
2 large tomatoes,
 peeled and chopped
1/2 cup apple cider
1/4 cup balsamic vinegar
2 tablespoons catsup
1-1/2 tablespoons 
chopped fresh basil
1-1/2 tablespoons prepared mustard
1-1/2 tablespoons sugar
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
3 pounds beef short ribs,
 cut into 6-inch lengths

To make the sauce: 

In a saucepan or 
large skillet heat oil. 
Add onions and garlic 
and sauté 5 minutes or 
until translucent. 
Add remaining sauce ingredients. 
Bring to a boil. 
Reduce heat and simmer 
uncovered for 30 minutes, 
stirring occasionally. 
Process in a blender or 
food processor until smooth. 
Chill in refrigerator 
until ready to use 
or up to 3 weeks. 
Make 4 vertical cuts 
about 1 inch apart in each 
short rib from top 
of rib to the bone. 
Place ribs and 1-1/2 
cup sauce in jumbo 
resealable plastic bag. 
Close bag and marinate 
in refrigerator overnight. 
Chill remaining 1/2 cup sauce.
Remove ribs from bag 
and discard used sauce. 
Place ribs in center 
of cooking grate. 
Grill 1-1/4 to 1-1/2 hours 
or until tender. 
Brush with remaining 
1/2 cup sauce during last 
20 minutes of grilling.