Oven-Braised Beef Short Ribs

Oven-Braised Beef Short Ribs

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

Prep Time

20

Minutes

Total Time

2:50

Hrs:Mins

Makes

6

servings

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
  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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Ingredient Info
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.
Ingredient Substitution
Use your favorite fruity red wine instead of a Zinfandel; try Beaujolais or Lambrusco. For a nonalcoholic substitute, use cranberry juice.
Kitchen Tip
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 Information:

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