Skip to Content
Menu

Oven-Braised Beef Short Ribs

  • Save Recipe
  • Prep 20 min
  • Total 2 hr 50 min
  • Servings 6
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Fall-off-the-bone tender, these short ribs get intense flavor from vegetables and fragrant herbs.
Updated May 7, 2010
  • Save
  • Shop
  • Share
  • Keep Screen On

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
Make With
Progresso Broth

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    Use your favorite fruity red wine instead of a Zinfandel; try Beaujolais or Lambrusco. For a nonalcoholic substitute, use cranberry juice.
  • tip 3
    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.

Nutrition

285 Calories, 15g Total Fat, 22g Protein, 16g Total Carbohydrate, 8g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
285
Calories from Fat
135
Total Fat
15g
23%
Saturated Fat
6g
30%
Cholesterol
60mg
20%
Sodium
580mg
24%
Total Carbohydrate
16g
5%
Dietary Fiber
2g
8%
Sugars
8g
Protein
22g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
14%
14%
Calcium
4%
4%
Iron
16%
16%
Exchanges:
1 Starch; 1 Vegetable; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
© 2024 ®/TM General Mills All Rights Reserved
< div class="recipeContentBottom">