Beef Short Ribs

9 Bone-in beef short ribs
1 can (6 oz.) tomato paste
1/2 teaspoon hot sauce
4 beef or chicken bouillon cubes dissolved in 1 ½ cup water or with ½ cup beer mixed with 1 cup water.
1 medium onion, cut into 4 wedges
2 tablespoons butter
1 cup water
1 ½ tablespoons red wine vinegar
2 teaspoons Worcestershire sauce
½ teaspoon garlic powder
2 teaspoons sugar
Pepper to taste
Salt to taste

In a large skillet, heat some oil over medium-high heat. Add ribs in batches and brown on all sides.
In an baking pan, add 1 1/2 cup heated water mixed with the bouillon and butter. Add short ribs and onion.
Sprinkle ribs lightly with black pepper. Bake uncovered at 400°-F (200°-C) for about 35 minutes. Remove pan from oven. 
In a microwave oven, heat the tomato paste mixed with 1 cup water, the vinegar, hot sauce, Worcestershire, garlic powder and sugar. Stir well and pour the mixture over the Short Ribs. 
Cover the baking Pan and bake for 1 hour and 15 minutes at 
325°-F (160°-C) or longer until meat is very tender when pierced with a fork. 
When done, tip the pan and skim off most of the oil that rises to top. If not serving right-away, cover and return pan to the oven, set the temperature to 200°F (100°-C) to keep food warm.
Optional:Top each rib with 1 teaspoon of sour cream then lightly sprinkle paprika on the sour cream for garnish.

Serves 3