Cooking Directions

• Heat the oil in an oven-safe 6-quart saucepot over medium-high heat. Add the ribs and cook for 15 minutes or until well browned on all sides.  Remove the ribs from the saucepot.  Pour off any fat.
• Stir the soup, vinegar, molasses, Worcestershire, garlic, thyme and onion in the saucepot and heat to a boil.  Return the ribs to the saucepot.  Cover the saucepot.
• Bake at 350°F. for 1 hour or until the ribs are fork-tender.

Ingredients

• 1 tablespoon vegetable oil
• 4.5 pounds beef short rib, cut into serving-sized pieces
• 1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
• 2 tablespoons cider vinegar
• 2 tablespoons molasses
• 1 tablespoon Worcestershire sauce
• 1 clove garlic, minced
• 0.25 teaspoon dried thyme, crushed
• 1 large onion, diced (about 1 cup)