Beef Short Ribs with Tomato-Wine Sauce
1 tablespoon canola or vegetable oil
4 lbs bone-in beef short ribs, trimmed of fat
1 can (14.5 oz) Muir Glen® organic fire roasted diced tomatoes, undrained
1/2 cup beef broth
3/4 cup dry red wine or beef broth
1 tablespoon harissa
1/2 teaspoon coarse (kosher or sea) salt
1/4 teaspoon pepper
1 medium onion, halved, thinly sliced
2 cloves garlic, finely chopped
Preparation & Directions
Heat oven to 325°F. In 12-inch skillet, heat oil over medium-high heat. Add ribs; cook 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.
We recommend using organic ingredients where available. For more information see Why Go Organic?