Beef short ribs get a slow simmer in the Dutch oven with BBQ sauce to make this flavorful dish. They taste superb served with a side of cheesy polenta.
What You Need
Original recipe yields 6 servings
3 lb. beef short ribs
2 Tbsp. KRAFT Zesty Italian Dressing
1 onion, coarsely chopped
2 cloves garlic, finely chopped
5 sprigs fresh thyme
1/4 tsp. crushed red pepper
1 can (14 oz.) fat-free reduced-sodium beef broth
1/4 cup KRAFT Thick & Spicy Barbecue Sauce
2 Tbsp. flour
6 oz. (3/4 of 8-oz. pkg.) CRACKER BARREL Extra Sharp-White Cheddar Cheese, shredded
3 cups hot cooked polenta
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Let's Make It
Cook ribs in dressing in Dutch oven or large deep skillet on medium-high heat 4 min. on each side or until browned on both sides. Remove ribs from pan; cover to keep warm. Add onions, garlic, thyme and crushed pepper to pan; cook and stir 3 min. or until onions are crisp-tender.
Return ribs to pan. Whisk broth, barbecue sauce and flour until blended; pour over ribs. Bring to boil; cover. Simmer on low heat 1-1/2 hours.
Stir cheese into polenta. Serve with the ribs.
Serve with your favorite steamed vegetable to balance out the meal.
Substitute hot cooked mashed potatoes for the polenta.
Beef short ribs are rectangles of beef that are about 3x2 inches in size. Short ribs consist of layers of fat and meat, and contain pieces of the rib bone.
Calories From Fat
% Daily Value*
Total Fat 22g
Saturated Fat 11g
Trans Fat 0g
Total Carbohydrates 92g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.