Beef Short Ribs Carbonnade

Prep 30 min
Total 3 hr 10 min
Servings 8

Popular beef short ribs combine with the classic flavors of “carbonnade à la flamande,” a Belgian beef stew hailing from Flanders. Serve with creamy Mashed Potatoes.

By Betty Crocker Kitchens

Updated February 10, 2010

Make with

Progresso Broth

Ingredients

3

tablespoons vegetable oil
4

pounds beef short ribs
2

large onions, sliced
3

tablespoons all-purpose flour
1

teaspoon dried thyme leaves
1

can (14 oz) beef broth
1

teaspoon balsamic vinegar
1

tablespoon packed brown sugar
1

teaspoon salt
1/4

teaspoon pepper
1

can or bottle (12 oz) beer or nonalcoholic beer

Steps

1

Heat oven to 325°F.
2

In 12-inch skillet, heat 1 tablespoon of the oil over high heat. Cook ribs in oil about 10 minutes, turning frequently, until brown on all sides. Discard drippings. Place ribs in large roasting pan. Cover and bake 1 hour; drain.
3

Meanwhile, in same skillet, heat remaining 2 tablespoons oil over medium-high heat. Cook onions in oil 10 to 15 minutes, stirring frequently, until tender and brown. Stir in flour, coating well. Stir in thyme, broth, vinegar, brown sugar, salt and pepper.
4

Pour onion mixture over beef ribs. Add beer. Cover and bake about 1 hour 30 minutes longer or until ribs are tender. Serve ribs with pan juices.