Fall-off-the-bone tender, these short ribs get intense flavor from vegetables and fragrant herbs.
SAVE ON THIS RECIPE!
Cut from beef chuck, short ribs are rectangles of beef layered with fat and pieces of rib bone. Short ribs are a less-tender cut, and they benefit from slow, moist cooking. Have the butcher cut them in about 2-inch lengths.
Use your favorite fruity red wine instead of a Zinfandel; try Beaujolais or Lambrusco. For a nonalcoholic substitute, use cranberry juice.
Browning the short ribs before baking adds another layer of flavor to the finished recipe. Browning them also helps to reduce fat; drain the browned ribs well and blot them with paper towels before baking them.
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