TOMATO BRAISED SHORT RIB DINNER
Nutrition Facts
Serving Size
SERVING (1- 4.5 OZ. SHORT RIB)
Amount Per Serving
Calories 329
% Daily Value
Total Fat 9.4g
14%
Saturated Fat 3.5g
18%
Cholesterol 92mg
31%
Sodium 367mg
15%
Total Carbohydrate 30.9g
10%
Dietary Fiber 3.7g
15%
Protein 30.1g
60%
Vitamin A 14%
Vitamin C 16%
Calcium 4%
Iron 21%

tomato braised short rib dinner

Enjoy the succulent tenderness of this Tomato Braised Short Rib Dinner from our Campbell’s® Can Do Recipe Contest. The beef short rib is braised in our Campbell’s Tomato Soup infused with garlic, thyme, and onions and accompanied by hearty potatoes, celery and carrots for a truly comforting dish.

  • Total time: 140 minutes
  • Servings: 20
Ingredient Weight Measure
boneless beef chuck roast , yield from 1 pound raw 5.75
Campbell's® Condensed Tomato Soup 1 can
water 6 cup
celery , diced 3/4-inch 4 stalk
carrot , diced 3/4-inch 9.000 oz. 4 ea.
yellow onion , diced 3/4-inch 11.000 oz. 2 ea.
Yukon Gold potato , unpeeled, diced 3/4-inch 8.000 lb. 10 ea.
garlic , whole cloves, peeled, mashed 1.000 oz. 8 ea.
fresh thyme leaves 5 sprig
1. Cut beef into 4.5-ounce pieces. Try to keep them as square shaped as possible.
 
2. Over medium-high heat, sear beef in canola oil until caramelization is achieved.  Transfer to a hotel pan.
 
3. Reconstitute Campbell’s® Condensed Tomato Soup with water.  
 
4. Add reconstituted soup, celery, carrot, onion, potatoes, garlic and thyme to hotel pan.
 
5. Cover with foil. Cook at 325°F for 2 hours.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.
 
6. To serve, portion each short rib onto serving plate.  Using a 4 scoop, portion 1 cup vegetable mixture next to short rib.  Using a 2-ounce ladle, top with 2 ounces cooking liquid. Serve immediately.  

Enjoy the succulent tenderness of this Tomato Braised Short Rib Dinner from our Campbell’s® Can Do Recipe Contest. The beef short rib is braised in our Campbell’s Tomato Soup infused with garlic, thyme, and onions and accompanied by hearty potatoes, celery and carrots for a truly comforting dish.

  • Total time: 140 minutes
  • Servings: 20
Ingredient Weight Measure
boneless beef chuck roast , yield from 1 pound raw 5.75
Campbell's® Condensed Tomato Soup 1 can
water 6 cup
celery , diced 3/4-inch 4 stalk
carrot , diced 3/4-inch 9.000 oz. 4 ea.
yellow onion , diced 3/4-inch 11.000 oz. 2 ea.
Yukon Gold potato , unpeeled, diced 3/4-inch 8.000 lb. 10 ea.
garlic , whole cloves, peeled, mashed 1.000 oz. 8 ea.
fresh thyme leaves 5 sprig
1. Cut beef into 4.5-ounce pieces. Try to keep them as square shaped as possible.
 
2. Over medium-high heat, sear beef in canola oil until caramelization is achieved.  Transfer to a hotel pan.
 
3. Reconstitute Campbell’s® Condensed Tomato Soup with water.  
 
4. Add reconstituted soup, celery, carrot, onion, potatoes, garlic and thyme to hotel pan.
 
5. Cover with foil. Cook at 325°F for 2 hours.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.
 
6. To serve, portion each short rib onto serving plate.  Using a 4 scoop, portion 1 cup vegetable mixture next to short rib.  Using a 2-ounce ladle, top with 2 ounces cooking liquid. Serve immediately.  

Made with:

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