Nutrition Facts

Serving Size 376 g

(Approx. 6 Servings)

Amount Per Serving

Calories	580	Calories From Fat	330

% Daily Value*

Total Fat 37 g	57%

Saturated Fat 13 g	65%

Trans Fat 0.0 g

Cholesterol 140 mg	47%

Sodium 700 mg	29%

Total Carbohydrate 9 g	3%

Dietary Fiber 2 g	8%

Sugars 2 g

Protein	51 g

Vitamin A 35%	•	Iron 35%

Vitamin C 8%	•	Calcium 8%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Yogurt Braised Short Ribs

Prep Time

20 minutes

Cook Time

3 h 46 m

Total Time

4 h 6 m

Serves

6 People

Ingredients

Recipe makes 6 Servings

2 Lb H-E-B Beef Chuck-style Boneless Short Ribs

2 Tbsp H-E-B Organics All Purpose Flour, plus more as needed for thoroughly coating ribs

1/4 cup(s) H-E-B Expeller Pressed Sunflower Oil

8 Oz H-E-B Fresh Diced Savory Vegetables

5 cloves Christopher Ranch Peeled Garlic, minced fine or zested

6 sprigs H-E-B Organics Thyme, or more if desired

3 Central Market Organics Bay Leaves

1 Qt H-E-B Beef Broth

1/2 cup(s) H-E-B Select Ingredients Non-Fat Plain Greek Yogurt

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Instructions

Place a large sauté or high-sided pan over medium heat and allow to get hot.

Season short ribs liberally with salt and pepper and toss each in flour until well coated.

Add oil to pan and sear ribs for 3 to 5 minutes per side or until all sides are nicely crusted. Transfer to a bowl to rest.

In the same pan, add diced vegetables, garlic, thyme, and bay leaves. Sauté approximately 4 to 6 minutes until veggies are just starting to caramelize, scraping bits from bottom of pan as you cook.

Whisk in beef broth and yogurt until just combined then return short ribs with juices to the pan. Bring to a simmer, turn heat to low, and cover.

Stirring pot intermittently to prevent burning, cook for 3 to 3-1/2 hours or until ribs are fall-apart tender and most of the liquid has evaporated.

Once ribs are tender, remove bay leaves and thyme sprigs. Shred meat with tongs and mix well with remaining juices.

Serve over rice or mashed potatoes, or make a sandwich with 2 slices of provolone and a layer of hot short-rib mixture on a toasted ciabatta roll, garnished with Pickled Carrot Slaw (recipe on heb.com).

Chef's Note: These short ribs can be made in advance, refrigerated then reheated in a pan to make them crispy.