BEEF SHORT RIBS WITH TOMATO-WINE SAUCE

BEEF SHORT RIBS WITH TOMATO-WINE SAUCE

* INGREDIENTS

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

1/2 cup dry red wine or 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 & 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.

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