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.
ingredients
directions
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 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 ½ hours, or until meat and vegetables are tender.
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.
Tip: This flavourful one pot meal only needs a crispy green salad and some crusty bread to make it perfect.