Braised Beef Short Ribs

Serves: 4
Prep time: 15 minutes
Cook time: 2 hours 30 minutes
Total time: 2 hours 45 minutes


2 tbsp (30 mL) vegetable oil
2 1/4 lb (1 1/4 kg) beef short ribs, cut 2” 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 cups (750 mL) water
2 cups (500 mL) chopped, peeled carrots
3 cups (750 mL) chopped, peeled potatoes
4 tsp (20 mL) corn starch


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 the fire roasted tomatoes, the 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 1/2 hours, or until meat and vegetables are tender.

In small bowl stir together corn starch and 1/4 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.

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