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1-1/2 lb. (675 g) beef short ribs
1/4 cup flour
1 Tbsp. oil
1/4 cup Kraft Zesty Italian Dressing
1 onion, chopped
1 carrot, chopped
1 stalk celery, chopped
1 cup 25%-less-sodium beef broth
1/2 cup Bull's-Eye Bold Original Barbecue Sauce
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How do I make it ?
Heat oven to 350ºF.
Toss ribs with flour until evenly coated. Heat oil in large skillet on medium-high heat. Add ribs; cook 3 to 4 min. on each side or until browned on both sides. Transfer to 2-L baking dish.
Heat dressing in same skillet on medium-high heat. Add vegetables; cook 3 to 5 min. or until crisp-tender, stirring frequently. Stir in broth and barbecue sauce; bring to boil. Pour over ribs; cover.
Bake 1-1/2 to 2 hours or until ribs are tender and meat can easily be pulled away from bones.
Kraft Kitchen Tips!
Serve with hot mashed potatoes and steamed peas.
Beef short ribs are the meaty tail ends of the beef ribs from the rib, chuck and brisket portions.
Calories From Fat
% Daily Value
Fat 20 g
Saturated fat 6 g
Cholesterol 65 mg
Sodium 670 mg
Carbohydrate 27 g
Fibre 2 g
Sugars 17 g
Protein 28 g
4 servings, 1/4 recipe (208 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.