1 tablespoon vegetable oil4.5 pounds beef short rib, cut into serving-sized pieces1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup2 tablespoons cider vinegar2 tablespoons molasses1 tablespoon Worcestershire sauce1 clove garlic, minced0.25 teaspoon dried thyme, crushed1 large onion, diced (about 1 cup)
Heat the oil in an oven-safe 6-quart saucepot over medium-high heat. Add the ribs and cook for 15 minutes or until well browned on all sides. Remove the ribs from the saucepot. Pour off any fat.Stir the soup, vinegar, molasses, Worcestershire, garlic, thyme and onion in the saucepot and heat to a boil. Return the ribs to the saucepot. Cover the saucepot.Bake at 350°F. for 1 hour or until the ribs are fork-tender.