Cooking Directions

• Spray a 6-quart oven-safe saucepot with vegetable cooking spray and heat over medium-high heat for 1 minute. Add the ribs in batches and cook until well browned on all sides. Remove the ribs from the saucepot.  Pour off all but 2 tablespoons fat.
• Add the onion, carrots and celery to the saucepot and cook until the vegetables are tender, stirring occasionally. Stir the sauce and broth in the saucepot and heat to a boil. Return the ribs to the saucepot. Cover the saucepot.
• Bake at 350°F. for 1 hour 30 minutes or until the ribs are fork-tender.

Ingredients

• 3  pounds beef short rib, cut into serving-sized pieces
• 1 large onion, chopped (about 1 cup)
• 2 medium carrot, peeled and chopped (about 2/3 cup)
• 1 stalk celery, chopped (about 1/2 cup)
• 2.75 cups Prego® Traditional Italian Sauceor Prego Marinara Italian Sauce
• 1.75 cups Swanson® Beef Broth