Ingredients
1
tablespoon canola or vegetable oil
4
lb beef short ribs, trimmed of fat
1
can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1/2
cup beef broth
1/2
cup dry red wine or additional beef broth
1/4
cup chili sauce
1/2
teaspoon coarse (kosher or sea) salt
1/4
teaspoon pepper
1
medium onion, halved, thinly sliced
2
cloves garlic, finely chopped
Preparation
Heat oven to 325°F. In 12-inch skillet, heat oil over medium-high heat. Cook ribs in oil 7 to 9 minutes, turning frequently, until brown on all sides.
In ungreased 13x9-inch (3-quart) glass baking dish, mix tomatoes, broth, wine, chili sauce, salt and pepper until well blended. Add ribs, onion and garlic; stir gently to mix. (Baking dish will be full.) Cover with foil.
Bake 2 hours 30 minutes or until ribs are tender.
Remove ribs from baking dish; cover to keep warm. Skim fat from sauce. Serve ribs with sauce.
