Oven-Braised Beef Short Ribs

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
  • 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
  • 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.
  • 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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