Oven-Braised BBQ-Dijon Short Ribs

• 1/4 cup flour, divided
• 1 can (14-1/2 oz.) fat-free reduced-sodium beef broth, divided
• 1-1/2 lb. boneless beef short ribs, cut into 6 pieces
• 1 Tbsp. olive oil
• 1 large onion, coarsely chopped King Sooper's 1 lb For $0.99 thru 02/09
• 1 cup dry red wine
• 1/2 cup KRAFT Original Barbecue Sauce
• 1 Tbsp. GREY POUPON Dijon Mustard

1. Heat oven to 300 degrees F.
2. Mix 2 Tbsp.
3. flour with 1/4 cup broth to form thick paste; set aside.
4. Coat ribs with remaining flour; gently shake off excess flour.
5. Heat oil in large ovenproof saute pan with tight-fitting lid or Dutch oven on medium-high heat.
6. Add ribs; cook 3 to 4 min.
7. on each side or until browned on both sides.
8. Add onions to pan; cook and stir 2 to 3 min.
9. or until lightly browned.
10. Gradually add wine, stirring constantly to scrape up any browned bits from bottom of pan.
11. Simmer on low heat 2 to 3 min.
12. until most of the liquid is evaporated.
13. Stir in remaining broth.
14. Return to boil.
15. Stir in barbecue sauce, mustard and reserved flour paste until well blended.
16. Bring to boil, stirring frequently.
17. Remove from heat; cover with lid.
18. Place in oven.
19. Bake 2 hours or until ribs are tender.
20. Skim excess fat from sauce before serving.

flour, beef broth, boneless beef short ribs, olive oil, onion, red wine, barbecue sauce, poupon

Taken from www.kraftrecipes.com/recipes/oven-braised-bbq-dijon-short-ribs-158955.aspx (may not work)