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RECIPE
12 INGREDIENTS7 STEPS3HR

Braised Beef Short Ribs

5.0
1 Ratings

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Short ribs braise to melting tenderness in a savory sauce featuring beef broth spiked with red wine, tomatoes, chopped vegetables and herbs.
3HR
Total Time

Campbell's Kitchen

Join us in the Kitchen as we serve up delicious recipes and recommendations to feed your family every day of the week.
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Ingredients

US / METRIC
Servings:
6
Serves 6
3.5 lb
Boneless Beef Short Ribs
to taste
2 Tbsp
Vegetable Oil
2
Large  Onions , peeled, halved, sliced
1 Tbsp
Tomato Paste
6 cloves
Garlic , peeled
2 cups
Dry Red Wine
2 cups
Beef Broth
4
Large  Carrots
cut into 3-inch pieces
4 sprigs

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Nutrition Per Serving

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CALORIES
801
FAT
55.4 g
PROTEIN
48.0 g
CARBS
13.8 g

Cooking Instructions

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Step 1
Preheat oven to 350 degrees F (180 degrees C) and place the rack in the center.
Step 2
Generously season Boneless Beef Short Ribs (3.5 pound) on each side with Kosher Salt (to taste) and Ground Black Pepper (to taste).
Step 3
Heat Vegetable Oil (2 tablespoon) in the pot and then sear the short ribs fat side down. Sear the ribs in batches, so the pot doesn't cool down. Sear until all four sides are a nice golden brown color.
Step 4
Add the Onion (2) and cover. Allow to cook for 12 to 15 minutes until the onions are nice and tender.
Step 5
Add Carrot (4), Garlic (6 clove), Bay Leaf (2), Fresh Thyme (4 sprig), and Tomato Paste (1 tablespoon).
Step 6
Add Beef Broth (2 cup) and Dry Red Wine (2 cup). Bring to a boil with the lid on. Turn the heat off, place pot in the preheated oven for 2 1/2 hours. Turn the meat twice during this time.
Step 7
Serve these amazing short ribs with seasonal root vegetables and Yukon potatoes. Enjoy!

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Nutrition Per Serving
Calories
801
% Daily Value*
Fat
55.4 g
71%
Saturated Fat
25.5 g
127%
Trans Fat
3.0 g
--
Cholesterol
193.2 mg
64%
Carbohydrates
13.8 g
5%
Fiber
2.3 g
8%
Sugars
5.0 g
--
Protein
48.0 g
96%
Sodium
531.9 mg
23%
Vitamin D
0.3 µg
2%
Calcium
80.0 mg
6%
Iron
7.0 mg
39%
Potassium
1127.6 mg
24%
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