Beef Short Ribs with Tomato-Wine Sauce
Makes 6 servings
Need inspiration for dinner? Look no further than Muir Glen's Beef Short Ribs with Tomato-Wine Sauce. Muir Glen's fire roasted tomatoes lend the tender meat a smoky flavor, while wine, garlic and onion flavor the sauce. Serve this hearty meat dish with glazed carrots, mashed potatoes or a green salad.
Start to Finish:
Serve Muir Glen's Beef Short Ribs with Tomato-Wine Sauce with glazed carrots, mashed potatoes or a green salad. Photo Courtesy Muir Glen.
1 tablespoon canola or vegetable oil
4 lb bone-in grass-fed 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
1. Heat oven to 325°F. In a 12-inch skillet, heat oil over medium-high heat. Add ribs; cook 7 to 9 minutes, turning frequently, until brown on all sides.
2. 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.
3. Bake 2 hours 30 minutes, or until ribs are tender.
4. Remove ribs from baking dish; cover to keep warm. Skim fat from sauce. Serve ribs with sauce.
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