July 17, 2026

Braised Beef Short Ribs

Name: Braised Beef Short Ribs
Prep time: 15 min
Total time: 165 min
Yield: 4
Ingredients: 2 tbsp. (30 mL) vegetable oil; 2-3/4 lbs. (1 1/4 kg) beef short ribs, cut 2” (5 cm) thick and in portions with 2 bones each; 1 can (540 mL/19 oz.) Aylmer® Accents Fire Roasted Tomatoes; 1 jar (341 mL) VH® Medium Garlic Rib Cooking Sauce; 3 cups (750 mL) baby carrots, peeled; 3 cups (750 mL) chopped, peeled potatoes; 4 tsp (20 mL) corn starch

15

Prep Time Minutes
165
Total Time Minutes
7
Number of Ingredients
4
Servings

Tags:

Beef,
Over 45 min,
Main Dish,
VH,
Aylmer,
Summer,
Spring,
Fall,
Winter,
Oven,
Stove Top,
Asian

Ingredients

2 tbsp. (30 mL) vegetable oil
2-3/4 lbs. (1 1/4 kg) beef short ribs, cut 2” (5 cm) thick and in portions with 2 bones each
1 can (540 mL/19 oz.) Aylmer® Accents Fire Roasted Tomatoes
1 jar (341 mL) VH® Medium Garlic Rib Cooking Sauce
3 cups (750 mL) baby carrots, peeled
3 cups (750 mL) chopped, peeled potatoes
4 tsp (20 mL) corn starch

Directions

View photos

Step one

Preheat oven to 350°F (180°C). In Dutch oven, heat oil over medium-high heat. In batches, sear beef until browned on all sides, about 4 minutes per side.
Step two

When beef is browned transfer to large pot along with Aylmer® Accents Fire Roasted Tomatoes, VH® Medium Garlic Rib Cooking Sauce and 1 cup (250 mL) water. Bring to boil; cover and place in preheated oven, cook for 1 hour.
Step three

Remove pot from oven; stir in carrots, potatoes and 2 cups (500 mL) of water. Return pot to oven; cook for another 1-1/2 hours, or until meat and vegetables are tender.
Step four

In small bowl, stir together corn starch and 1/4 cup (60 mL) water. Pour mixture into pot; bring to boil over medium-high heat, stirring constantly. Cook until liquid has thickened to sauce consistency. Serve.