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Prep 20min
Total2hr50min
Servings6
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Ingredients
1
tablespoon canola or vegetable oil
4
lb beef short ribs, trimmed of fat
1
can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1/2
cup beef broth
1/2
cup dry red wine or additional beef broth
1/4
cup chili sauce
1/2
teaspoon coarse (kosher or sea) salt
1/4
teaspoon pepper
1
medium onion, halved, thinly sliced
2
cloves garlic, finely chopped
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Steps
1
Heat oven to 325°F. In 12-inch skillet, heat oil over medium-high heat. Cook ribs in oil 7 to 9 minutes, turning frequently, until brown on all sides.
2
In ungreased 13x9-inch (3-quart) glass baking dish, mix tomatoes, broth, wine, chili sauce, salt and pepper until well blended. Add ribs, onion and garlic; stir gently to mix. (Baking dish will be full.) Cover with foil.
3
Bake 2 hours 30 minutes or until ribs are tender.
4
Remove ribs from baking dish; cover to keep warm. Skim fat from sauce. Serve ribs with sauce.
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Nutrition Facts
Serving Size:1 Serving
Calories
600
Calories from Fat
360
Total Fat
39g
61%
Saturated Fat
15g
74%
Trans Fat
1 1/2g
Cholesterol
195mg
65%
Sodium
690mg
29%
Potassium
710mg
20%
Total Carbohydrate
8g
3%
Dietary Fiber
1g
6%
Sugars
4g
Protein
49g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
10%
10%
Calcium
6%
6%
Iron
20%
20%
Exchanges:
1/2 Other Carbohydrate; 1 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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