Bistro-Style Short Ribs
Recipe from
Prego Italian Sauce
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.
Servings:
4
Prep Time:
10 mins
Total Time:
1 hr 55 mins
Ingredients
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Vegetable cooking spraysee savings
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3 lb.beef short ribs, cut into individual rib piecessee savings
-
1large onion, chopped (about 1 cup)see savings
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2medium carrots, chopped (about 2/3 cup)see savings
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1 stalkcelery, chopped (about 1/2 cup)see savings
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2 3/4 cupsPrego® Traditional Italian Sauce or Prego® Marinara Italian Saucesee savings
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1 3/4 cupsSwanson® Beef Stocksee savings
Directions
1.
Spray an 6-quart oven-safe saucepot with the cooking spray and heat over medium-high heat for 1 minute. Add the ribs in 2 batches and cook until they're browned on all sides. Remove the ribs from the saucepot. Pour off all but 2 tablespoons fat.
2.
Add the onion, carrots and celery to the saucepot and cook until they're tender. Stir the sauce and stock in the saucepot and heat to a boil. Return the ribs to the saucepot. Cover the saucepot.
3.
Bake at 350 degrees F. for 1 hour 30 minutes or until the ribs are fork-tender.
4.
*Or on HIGH for 3 1/2 to 4 hours.
Tip:
For Slow-Cooked Bistro-Style Ribs, brown the ribs in a 12-inch skillet as directed in Step 1. Place the onion, carrots and celery in a 5-quart slow cooker. Top with the ribs. Pour the sauce and stock in the cooker. Cover and cook on LOW for 7 to 8 hours * or until the ribs are fork-tender.
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