Beef Short Ribs with Tomato-Wine Sauce

  • Prep Time 20 min
  • Total 2 hr 50 min
  • Servings 6
  • Ingredients 10

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

Instructions

  • Step 
    1
    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.
  • Step 
    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.
  • Step 
    3
    Bake 2 hours 30 minutes or until ribs are tender.
  • Step 
    4
    Remove ribs from baking dish; cover to keep warm. Skim fat from sauce. Serve ribs with sauce.

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