Oven-Braised Beef Short Ribs

By trf0ster

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

Prep Time: 20 Min
Total Time: 2 Hr 50 Min
Makes: 6 servings

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

Details

Servings 6
Adapted from pillsbury.com

Preparation

Step 1

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.

High Altitude (3500-6500 ft):
Bake covered at 350°F. for 2 hours. Uncover baking dish; bake an additional 30 to 40 minutes.

Nutritional Information
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*: Vitamin A 100%; Vitamin C 14%; Calcium 4%; Iron 16% Exchanges: 1 Starch; 1 Vegetable; 2 1/2 Medium-Fat Meat; 1/2 Fat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.