Directions for: VH Braised Beef Short Ribs
Ingredients
2 Tbsp (30 mL) vegetable oil
2 lb(s) (1 1/4 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
Directions
1. Preheat oven to 350F (180C). in Dutch oven, heat oil over medium-high heat. in batches, sear beef until browned on all sides, about 4 minutes per side.
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.
3. Remove pot from oven; stir in carrots, potatoes and 2 cups (500 mL) of water. Return pot to oven; cook for another 1 hours, or until meat and vegetables are tender.
4. in small bowl stir together corn starch and 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.
5. Tip: this flavourful one pot meal only needs a crispy green salad and some crusty bread to make it perfect.
See more: Beef, Bake, Braise, Vegetables