SHORT RIBS CONTADINA

2 Tbsp. olive oil
4 lb. beef short ribs
1 cup coarsely chopped onion
2 cans (6 oz. each) CONTADINA® Italian Paste with Tomato Pesto
1/2 tsp. salt
1/4 tsp. ground black pepper
2 large carrots, cut into 2-inch pieces

Heat oil in large pot over medium-high heat. Add ribs; cook 2 to 3 minutes on each side or until browned. Add onion; cook 1 minute.

Combine 2-2/3 cups water, tomato paste, salt and pepper in medium bowl; pour over ribs. Bring to boil. Reduce heat and simmer, covered, 1 1/2 hours.

Add carrots; cook for 30 minutes or until meat is tender.

Servings: 4 to 6
Source: Contadina