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Oven-Braised Beef Short Ribs 

6-7 lbs. beef short ribs, trimmed of fat

2 (14.5 oz.) cans diced tomatoes, undrained

1 cup beef broth

1 cup cran-grape juice

½ cup all-purpose flour

½ cup chili sauce

1 teaspoon dried thyme

1 teaspoon dried marjoram

1 teaspoon salt

1 teaspoon garlic powder

½ teaspoon pepper

1 bag baby carrots

1 large onion, thinly sliced 

Heat oven to 325-degrees F.  Spray a large non-stick skillet with cooking spray.  Heat over medium-high heat until hot.  Add short ribs in batches and brown on all sides.  Brown for about 1 minute per side.  When browned, remove to a separate plate. 

In a medium bowl, combine tomatoes, broth, cranberry juice, flour, chili sauce, thyme, marjoram, salt, garlic powder and pepper.  Mix well.  

In an ungreased 9 x 13-inch glass baking dish, add ribs, carrots and onion, stir gently to mix.  Cover evenly with tomato mixture.  Cover dish with foil. 

Bake covered at 325-degrees F for 2 hours.

Remove from oven and uncover the dish, return to oven and bake an additional 30 minutes, or until ribs are tender and liquid is slightly thickened. 

 

   

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