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Oven-Braised Beef Short Ribs

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By Betty Crocker Kitchens
Updated May 7, 2010
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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
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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

  • Step 
    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.
  • Step 
    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.
  • Step 
    3
    Bake covered at 325°F. for 2 hours.
  • Step 
    4
    Uncover 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
1
*Percent Daily Values are based on a 2,000 calorie diet.

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