Fall-off-the-bone tender, these short ribs get intense flavor from vegetables and fragrant herbs.
Oven-Braised Beef Short Ribs
- Prep Time 20 min
- Total 2 hr 50 min
- Servings 6
- Ingredients 12
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
Instructions
-
Step1Heat 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.
-
Step2In 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.
-
Step3Bake covered at 325°F. for 2 hours.
-
Step4Uncover baking dish, bake an additional 20 to 30 minutes or until ribs are tender and liquid is slightly thickened.
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
1Tips from the Betty Crocker Kitchens
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