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Succulent Short Ribs in Beefy Tomato & Green Chili Sauce

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  • 1 Tbsp. vegetable oil
  • 3 lbs. bone-in beef short ribs, trimmed
  • 1 large white onion, chopped
  • 1 large jalapeno pepper or serrano pepper, seeded and thinly sliced
  • 2 cloves garlic, finely chopped
  • 1 can (14.5 oz.) diced tomatoes
  • 3 cups water
  • 2 Knorr® Beef flavor Bouillon Cube(s)
  • 1 tsp. dried oregano leaves, crushed

NUTRITIONAL INFORMATION

 

Amount per serving


  • 1 Preheat oven to 325°. Heat oil in a large skillet over medium-high heat and brown ribs. Remove ribs to a 13 x 9-inch roasting pan and set aside. Cook onion and jalapeno over medium-high heat about 4 minutes or until onion is tender, stirring occasionally. Add garlic and cook 30 seconds. Stir in remaining ingredients and bring to a boil. Pour sauce over ribs. Cover with aluminum foil and bake for 2 hours or until ribs are tender. Thicken gravy with flour. Serve with hot cooked rice.