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Braised Short Ribs

Total Time

Prep: 15 min. Bake: 1-1/2 hours

Makes

2 servings

My husband, who is a rather selective eater, devoured these tender beef ribs in their tangy herb sauce. It's a special main dish for two.—Maureen DeGarmo, Martinez, California

Ingredients

  • 6 tablespoons water
  • 6 tablespoons olive oil, divided
  • 4 teaspoons Dijon mustard
  • 4 teaspoons red wine vinegar
  • 4 teaspoons dried basil
  • 4 teaspoons dried thyme
  • 1 tablespoon dried rosemary, crushed
  • 1/4 teaspoon pepper
  • 6 to 8 boneless beef short ribs (about 1-1/2 pounds)
  • 1 can (8 ounces) tomato sauce

Directions

  1. In a small bowl, combine water, 2 tablespoons oil, mustard, vinegar and seasonings; mix well. Place ribs in a large resealable plastic bag or shallow glass container. Set aside half of marinade. Pour remaining marinade over ribs; turn to coat. Cover and refrigerate for several hours.
  2. Drain, discarding marinade. In a skillet, brown the ribs in remaining oil. Transfer ribs to a greased shallow 1-qt. baking dish. Combine tomato sauce and reserved marinade; pour over ribs. Cover and bake at 350° for 1-1/2 hours or until meat is tender.

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