News Canada: Sauce It Up

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Feb. 06, 2013

Bring excitement back into your daily mealtime routine.


Vegetable oil 2 Tablespoon
Beef short ribs 2 3/4 Pound , cut into 2
Fire roasted crushed tomatoes 1 Cup (16 tbs) (Aylmer Accents)
Garlic rib sauce 341 Milliliter (1 bottle VH medium)
Water 3 1/4 Cup (52 tbs) , divided (1 cup + 2 cup later with vegetables+ 1/4 cup water to mix with cornstarch)
Chopped carrot 2 Cup (32 tbs)
Potato 3 Cup (48 tbs) , chop
Cornstarch 1 Tablespoon



1. Preheat oven to 350 degree F.


2. Place a Dutch oven over medium high flame and heat oil in it.

3. Drop beef in hot oil and cook for about 4 minutes per side or until browned.

4. Add roasted tomato, rib sauce, and water. Give it a good stir and bring it to a boil.

5. Cover and pop it in oven. Cook for an hour.

6. Remove pot from oven and throw carrot, and potato in it.

7. Pour 2 cups of water and place it back in the oven for 1 ½ hours or until done.

8. In a small bowl, mix together cornstarch and ¼ cup of water.

9. Pour the mixture into the Dutch oven and bring it to a boil over medium high heat. Stir and cook until sauce is thickened to desired consistency.


10. Serve hot over a bed of rice or bread.

Recipe Summary

Difficulty Level: Medium
Cook Time: 180 Minutes
Ready In: 180 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 1016Calories from Fat 741

 % Daily Value*

Total Fat 82 g126.2%

Saturated Fat 34 g170%

Trans Fat 0 g


Sodium 438 mg18.25%

Total Carbohydrates 34 g11.3%

Dietary Fiber 5 g20%

Sugars 8 g

Protein 33 g66%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet