OVEN-BRAISED BEEF SHORT RIBS

Oven-Braised Beef Short Ribs image

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

Provided by By Betty Crocker Kitchens

Categories Entree

Time 2h50m

Yield 6

Number Of 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

Steps:

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.
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.
Bake covered at 325°F. for 2 hours.
Uncover baking dish, bake an additional 20 to 30 minutes or until ribs are tender and liquid is slightly thickened.

Nutrition Facts : Calories 285, Carbohydrate 16 g, Cholesterol 60 mg, Fat 1/2, Fiber 2 g, Protein 22 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 8 g