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Oven-Braised Beef Short Ribs
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Prep Time:
20 minutes
Total Time:
2 hours 50 minutes
Tender short ribs infused with flavorful vegetables and herbs.
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
Instructions:
  • Preheat oven to 325°F. Grease a 12-inch nonstick skillet with cooking spray and heat over medium-high heat until hot. Sear short ribs for 6 to 8 minutes, browning on all sides.
  • In an ungreased 13x9-inch (3-quart) glass baking dish, mix together tomatoes, broth, wine, flour, chili sauce, thyme, marjoram, salt, and garlic-pepper blend until well combined. Gently stir in browned ribs, carrots, and onion. The baking dish will be full. Cover with foil.
  • Roast in a covered dish at 325°F for 2 hours.
  • Uncover the baking dish and bake for an extra 20 to 30 minutes, or until the ribs are tender and the liquid has slightly thickened.

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