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 before serving.
Serve with cabbage steaks and garlic mashed potatoes.
1 Head Cabbage
3 Tablespoons Light Olive Oil
2 Tablespoons Minced Garlic
1/2 Teaspoon Sea Salt, Or To Taste
1/2 Teaspoon Ground Black Pepper, Or To Taste
Preheat oven to 375 degrees F.
Cut the bottom off of the cabbage and set it so that the flat end is on the cutting board; cut into 1-inch thick slices. Arrange slices in a single layer in a large casserole dish.
Brush olive oil over the cabbage slices and top with garlic. Season cabbage with salt and pepper. Cover the dish with aluminum foil.
Bake in preheated oven until the cabbage core is easily pierced with a fork, about 45-50 minutes.