• 1-½ lb. boneless beef short ribs, cut into 6 pieces
  • ¼ cup sifted flour, divided
  • 1 Tbsp. olive oil
  • 1 can (14.5 oz.) reduced-sodium beef broth, divided 1 large onion, coarsely chopped (about 1 cup)
  • 1 cup dry red wine, such as Merlot
  • ½ cup Barbecue Sauce
  • 1 Tbsp. GREY POUPON Dijon Mustard


Preheat oven to 300F. Sprinkle ribs lightly with pepper. Coat ribs with 2 Tbsp. of the flour; gently shake off excess flour.

Heat oil in large ovenproof saute pan with tight-fitting lid or Dutch oven on medium-high heat. Add ribs; cook 3 to 4 min. on each side or until browned on both sides. Mix remaining 2 Tbsp. flour with 1/4 cup of the broth to form thick paste; set aside.

Add onions to pan; cook and stir 2 to 3 min. or until lightly browned. Gradually add wine, stirring constantly to scrape up any browned bits from bottom of pan. Reduce heat to low; simmer 2 to 3 min. to cook off alcohol. Stir in remaining broth. Return to boil. Stir in barbecue sauce, mustard and reserved flour paste until well blended. Bring to boil, stirring frequently. Remove from heat; cover with lid. Place in oven.

Bake 2 hours or until ribs are tender. Skim excess fat from sauce before serving.

Nutritional Information
Calories 330
Total Fat 17 9
Saturated Fat 6 g
Cholesterol 70 mg
Sodium 510 mg
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Preparation Times