SUCCULENT SHORT RIBS IN BEEFY TOMATO & GREEN CHILI SAUCE

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SERVES 4

PREP TIME: 15 Minute(s)

COOK TIME: 2 Hour(s) 10 Minute(s)

INGREDIENTS

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

PREPARATION

Preheat oven to 325°. Heat oil in a large skillet over medium-high heat and brown ribs. Remove ribs to a 13x9-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.

*Feel free to substitute 2 tablespoons Knorr Beef flavor Bouillon.

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