Oven-braised beef short ribs

By nurseliz

Pillsbury

Ingredients

• 3 1/2 to 4 lb beef short ribs, trimmed of fat
• 1 (14 oz) can diced tomatoes, undrained
• 1/2 cup beef broth
• 1/2 cup Zinfandel wine or cranberry juice
• 1/4 cup all-purpose flour
• 1/4 cup chili sauce
• 1/2 tsp dried thyme leaves
• 1/2 tsp dried marjoram leaves
• 1/2 tsp salt
• 1/2 tsp garlic-pepper blend
• 2 cups fresh baby carrots
• 1 medium onion, halved, thinly sliced

Preparation

Step 1

Heat oven to 325. Spray 12-inch skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add short ribs; cook 6-8 minutes or until browned on all sides.

In ungreased 13 x 9 glass baking dish, combine tomatoes, broth, wine, flour, chili sauce, thyme, marjoram, salt and garlic-pepper;mix well. Add browned ribs, carrots and onion; stir gently to mix-dish will be full.. Cover with foil.

Bake covered at 325 for 2 hours. Uncover baking dish and bake an additional 20 to 30 minutes or until ribs are tender and liquid is slightly thickened.