3 1/2 to 4 lb. beef short ribs, trimmed of fat

1 (14.5-oz.) can diced tomatoes, undrained

1/2 cup of beef broth

1/2 cup Zinfandel wine or cranberry juice

1/4 cup Gold Medal All Purpose Flour

1/4 cup chili sauce

1/2 teaspoon dried thyme leaves

1/2 teaspoon dried marjoram leaves

1/2 teaspoon salt

1/2 teaspoon garlic-pepper blend

2 cups fresh baby carrots

1 medium onion, halved,thinly sliced

  1. Heat oven to 325 F. Spray 12-inch nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add short ribs; cook 6 to 8 minutes or until browned on all sides.
  2. In ungreased 13×9-inch (3-quart) glass baking dish, combine tomatoes, broth, wine, flour, chili sauce, thyme, marjoram, salt and garlic-pepper blend; mix well. Add browned ribs, carrots and onion; stir gently to mix. (Baking dish will be full.) Cover with foil.
  3. Bake covered at 325 F. for 2 hours.
  4. Uncover baking dish, bake an additional 20 to 30 minutes or until ribs are tender and liquid is slightly thickened.
  • 6 Servings