Bistro-Style Short Ribs
Looking for some comfort food? Try these fork-tender short ribs, that bake in a flavorful tomato based sauce until the meat practically falls off the bones.
Ingredients
3 pounds beef short rib, cut into serving-sized pieces
1 large onion, chopped (about 1 cup)
2 medium carrot, peeled and chopped (about 2/3 cup)
1 stalk celery, chopped (about 1/2 cup)
2.75 cups Prego® Traditional Italian Sauceor Prego Marinara Italian Sauce
1.75 cups Swanson® Beef Broth
1 large onion, chopped (about 1 cup)
2 medium carrot, peeled and chopped (about 2/3 cup)
1 stalk celery, chopped (about 1/2 cup)
2.75 cups Prego® Traditional Italian Sauceor Prego Marinara Italian Sauce
1.75 cups Swanson® Beef Broth
Instructions
Spray a 6-quart oven-safe saucepot with vegetable cooking spray and heat over medium-high heat for 1 minute. Add the ribs in batches and cook until well browned on all sides. Remove the ribs from the saucepot. Pour off all but 2 tablespoons fat.
Add the onion, carrots and celery to the saucepot and cook until the vegetables are tender, stirring occasionally. Stir the sauce and broth in the saucepot and heat to a boil. Return the ribs to the saucepot. Cover the saucepot.
Bake at 350°F. for 1 hour 30 minutes or until the ribs are fork-tender.
Add the onion, carrots and celery to the saucepot and cook until the vegetables are tender, stirring occasionally. Stir the sauce and broth in the saucepot and heat to a boil. Return the ribs to the saucepot. Cover the saucepot.
Bake at 350°F. for 1 hour 30 minutes or until the ribs are fork-tender.
Bistro-Style Short Ribs
Looking for some comfort food? Try these fork-tender short ribs, that bake in a flavorful tomato based sauce until the meat practically falls off the bones.
Directions
Print
Spray a 6-quart oven-safe saucepot with vegetable cooking spray and heat over medium-high heat for 1 minute. Add the ribs in batches and cook until well browned on all sides. Remove the ribs from the saucepot. Pour off all but 2 tablespoons fat.Add the onion, carrots and celery to the saucepot and cook until the vegetables are tender, stirring occasionally. Stir the sauce and broth in the saucepot and heat to a boil. Return the ribs to the saucepot. Cover the saucepot.Bake at 350°F. for 1 hour 30 minutes or until the ribs are fork-tender.
Ingredients
3 pounds beef short rib, cut into serving-sized pieces1 large onion, chopped (about 1 cup)2 medium carrot, peeled and chopped (about 2/3 cup)1 stalk celery, chopped (about 1/2 cup)2.75 cups Prego® Traditional Italian Sauceor Prego Marinara Italian Sauce1.75 cups Swanson® Beef Broth
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