Oven-Braised Beef Short Ribs

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

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  • prep time 20 min
  • total time 2 hr 50 min
  • ingredients 12
  • servings 6
 

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

SAVE ON THIS RECIPE!

LOCATION

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.
  • 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.

EXPERT TIPS

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Expert Tips

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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
285
(
Calories from Fat
135),
% Daily Value
Total Fat
15g
15%
(Saturated Fat
6g,
6%
),
Cholesterol
60mg
60%;
Sodium
580mg
580%;
Total Carbohydrate
16g
16%
(Dietary Fiber
2g
2%
  Sugars
8g
8%
),
Protein
22g
22%
;
% Daily Value*:
Vitamin A
100%;
Vitamin C
14%;
Calcium
4%;
Iron
16%;
Exchanges:
1 Starch; 1 Vegetable; 1/2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.
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