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Ingredients
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4 1/2 lb.beef short ribs, cut into individual rib piecessee savings
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1 can(10 3/4 ounces) Campbell's® Condensed Tomato Soupsee savings
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2 tbsp.cider vinegarsee savings
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2 tbsp.molassessee savings
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1 tbsp.Worcestershire saucesee savings
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1 clovegarlic, mincedsee savings
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1/4 tsp.dried thyme leaves, crushedsee savings
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1large sweet onion, diced (about 1 cup)see savings
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Directions
1.
Season the ribs as desired. Heat an oven-safe 6-quart saucepot oven medium-high heat. Add the ribs and cook until they're browned on all sides, about 15 minutes. Remove the ribs with a slotted spoon and set them aside. Pour off any fat.
2.
Add the soup, vinegar, molasses, Worcestershire, garlic, thyme and onion. Heat to a boil. Return the ribs to the pot. Cover and bake at 350 degrees F. for 1 hour or until the ribs are fork-tender.
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