Braised Short Ribs

-Mary-'s Note:

I saw a version of this recipe using Lamb Chops on a Food Network show, and decided to try it with short ribs, it turned out great. I put ranges on some of the ingredients because I don't really measure, just use my judgement based on the amount of meat you are using. Use more or less tomatoes and broth, also, depending on the amount of ribs you are cooking.

• Total Time: 1 hrs 15 mins
• Prep Time: 30 mins
• Cook Time: 45 mins

Ingredients:

Servings: 6

• 3 lbs boneless beef short ribs , cut into individual ribs
• 1 -2 onion , diced
• 2 -4 garlic cloves , diced
• 3 -4 cups carrots , sliced
• 2 (14 ½ ounce) cans stewed tomatoes
• 2 (10 ½ ounce) cans campbell's beef broth
• all-purpose flour
• salt
• pepper
• garlic powder
• cooking oil

Directions:

1. Preheat oven to 300 degrees.
2. Season ribs with salt, pepper and garlic powder. Dredge lightly in flour. In a heavy oven-proof pan, such as a cast iron dutch oven, heat oil over medium/high. Add ribs in batches and cook just until brown on all sides, but not until cooked through.
3. Remove ribs to plate or bowl as they get browned. Once all ribs are browned, turn off heat and return ribs to pan. Top with onions, carrots, garlic, tomatoes and then pour on broth.
4. Place in oven to complete cooking, approximately 30-45 minutes or until meat is done and very tender.
5. Serve over creamy mashed potatoes.