Braised Beef Short Ribs
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15Prep Time Minutes
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165Total Time Minutes
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7Number of Ingredients
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4Servings
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.
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.
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.
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.
As an alternative, replace the baby carrots with 2 cups (500 mL) peeled chopped carrots.
Braised Beef Short Ribs