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VH Braised Beef Short Ribs

VH Braised Beef Short Ribs
Prep Time
15 min
Cook Time
2h 30 min
Yields
4 servings

This dish, featuring tender, fall-off-the-bone short ribs complete with potatoes and carrots, makes for a perfect, hearty meal.

Inspired by VH Sauces.

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ingredients

2
Tbsp (30 mL) vegetable oil
2 ¾
lb(s) (1 ¼ kg) beef short ribs, cut 2-inch thick and in portions with 2 bones each
1
can (540 mL/19 oz) Aylmer® Accents Fire Roasted Tomatoes
1
bottle VH® Medium Garlic Rib Sauce
3
cup (750 mL) water
2
cup (500 mL) carrots, peeled and chopped
3
cup (750 mL) potatoes, peeled and chopped
4
tsp (20 mL) corn starch
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directions

Step 1

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 2

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

Step 3

Remove pot from oven; stir in carrots, potatoes and 2 cups (500 mL) of water. Return pot to oven; cook for another 1 ½ hours, or until meat and vegetables are tender.

Step 4

In small bowl stir together corn starch and ¼ cup (50 mL) water. Pour mixture into pot; bring to boil over medium-high heat, stirring constantly. Cook until liquid has thickened to sauce consistency. Serve.

Step 5

Tip: This flavourful one pot meal only needs a crispy green salad and some crusty bread to make it perfect.

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