Tomato-Herb Beef Short Ribs
- 1/3 c. all-purpose flour
- 1 tsp. dried marjoram
- 1/2 tsp. dried rosemary, crushed
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 3 lb. beef short ribs
- 1 Tbsp. oil (canola)
- 1 (1 lb.) pkg. mini peeled carrots
- 1 large onion, cut into 1-inch pieces
- 1 clove garlic, minced
- 1/4 c. red wine
- 1 (14.5 oz.) can Italian seasoned diced tomatoes
- 1/2 c. beef broth
- Preheat oven to 325u0b0. In bowl, combine flour, marjoram, rosemary, salt and pepper. Add ribs; toss to coat well in mixture, reserving any that does not cling. In large, deep nonstick skillet, heat oil over medium-high heat. Add ribs; cook, turning frequently, until browned on all sides, about 6 minutes. Set aside in roasting pan. To fat in skillet, add carrots, onion and garlic. Cook, stirring occasionally, until onion is just translucent, about 4 minutes. Stir in wine; cook 1 minute. Stir in tomatoes. Combine broth with reserved flour mixture; stir into carrot mixture. Bring to a boil; cook 1 minute. Pour over ribs in roasting pan. Tightly cover with foil. Roast until meat is tender, about 2 hours. Remove ribs from pan; keep warm on serving platter. Skim fat from pan juices. Serve juices over ribs.
allpurpose, marjoram, rosemary, salt, pepper, beef short ribs, oil, carrots, onion, clove garlic, red wine, italian seasoned diced tomatoes, beef broth
Taken from www.cookbooks.com/Recipe-Details.aspx?id=114717 (may not work)