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.