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Oven-Braised Beef Short Ribs

oven-braised beef short ribs Entree
Oven-Braised Beef Short Ribs
  • Prep 20 min
  • Total 2 hr 50 min
  • Servings 6

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

Updated May 7, 2010
Progresso Broth
Make with
Progresso Broth

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

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.

  • 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.

Nutrition Facts

Serving Size: 1 Serving
Calories
285
Calories from Fat
135
% Daily Value
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.

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