Source: Campbell's Recipes

Bistro-Style Short Ribs
Looking for some comfort food?  Try these fork-tender short ribs, that bake in a flavorful tomato based sauce until the meat practically falls off the bones. 
Serves: 4 servings
Prep Time: 10 minutes
Cook Time: 105 minutes


Vegetable cooking spray
3 pounds beef short ribs, cut into serving-sized pieces
1 large onion, chopped (about 1 cup)
2 medium carrots, chopped (about 2/3 cup)
1 stalk celery, chopped (about 1/2 cup)
Prego® Marinara Italian Sauce or 2 3/4 cups Prego® Traditional Italian Sauce
Swanson® Beef Stock or 1 3/4 cups Swanson® Beef Broth

Spray a 6-quart oven-safe saucepot with the 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.
Alternate Preparation: To make this recipe in a slow cooker, brown the ribs in a 12-inch skillet as directed above. Place the onion, carrots and celery into a 5-quart slow cooker. Top with the ribs. Pour the sauce and stock in the cooker. Cover and cook on LOW for 7 to 8 hours or until the ribs are fork-tender.  You may also cook this recipe on HIGH for 3 1/2 to 4 hours.