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Bistro-Style Short Ribs

Bistro-Style Short Ribs

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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.

serves 4 people

Ingredients

cost per recipe: $16.97

The price is determined by the national average.

  • 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 3/4

    cups Prego® Traditional Italian Sauceor Prego Marinara Italian Sauce

  • 1 3/4

    cups Swanson® Beef Broth or Swanson® Beef Stock

view nutrition info

How to Make It

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.
Step 1

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.

Step 2

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.

Step 3

Bake at 350°F. for 1 hour 30 minutes or until the ribs are fork-tender.

Recipe Tips

  • Alternate Preparation: To make this recipe in a slow cooker, brown the ribs in a 12-inch skillet as directed above. Place the onion, carrots and celery into 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.  You may also cook this recipe on HIGH for 3 1/2 to 4 hours.

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Made With
Swanson® Beef Broth

Swanson® Beef Broth

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Swanson® Beef Stock

Swanson® Beef Stock

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Prego® Traditional Italian Sauceor Prego Marinara Italian Sauce

Prego® Traditional Italian Sauceor Prego Marinara Italian Sauce

Buy Now

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