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Oven-Braised Beef Short Ribs

Fall-off-the-bone tender, these short ribs get intense flavor from vegetables and fragrant herbs.

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  • Prep Time 20 min
  • Total Time 2 hr 50 min
  • Servings 6

Ingredients

3 1/2
to 4 lb. beef short ribs, trimmed of fat
1
(14.5-oz.) can diced tomatoes, undrained
1/2
cup beef broth
1/2
cup Zinfandel wine or cranberry juice
1/4
cup all-purpose flour
1/4
cup chili sauce
1/2
teaspoon dried thyme leaves
1/2
teaspoon dried marjoram leaves
1/2
teaspoon salt
1/2
teaspoon garlic-pepper blend
2
cups fresh baby carrots
1
medium onion, halved, thinly sliced

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 325°F. Spray 12-inch nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add short ribs; cook 6 to 8 minutes or until browned on all sides.
  • 2 In ungreased 13x9-inch (3-quart) glass baking dish, combine tomatoes, broth, wine, flour, chili sauce, thyme, marjoram, salt and garlic-pepper blend; mix well. Add browned ribs, carrots and onion; stir gently to mix. (Baking dish will be full.) Cover with foil.
  • 3 Bake covered at 325°F. for 2 hours.
  • 4 Uncover baking dish, bake an additional 20 to 30 minutes or until ribs are tender and liquid is slightly thickened.

EXPERT TIPS

Expert Tips

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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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
285
(
Calories from Fat
135),
% Daily Value
Total Fat
15g
15%
(Saturated Fat
6g,
6%
),
Cholesterol
60mg
60%;
Sodium
580mg
580%;
Total Carbohydrate
16g
16%
(Dietary Fiber
2g
2%
  Sugars
8g
8%
),
Protein
22g
22%
;
% Daily Value*:
Vitamin A
100%;
Vitamin C
14%;
Calcium
4%;
Iron
16%;
Exchanges:
1 Starch; 1 Vegetable; 1/2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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