Tomato-Herb Beef Short Ribs

Name: Tomato-Herb Beef Short Ribs
Ingredients: 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

13 ingredients

1 steps

Ingredients

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

Directions

1

Preheat oven to 325°. 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.