4 lb (2 kg) bone-in beef short ribs, trimmed of fat
½ can (796 mL/28 oz) Muir Glen™ Organic Fire Roasted Diced Tomatoes, undrained
½ cup (125 mL) beef broth
¾ cup (175 mL) dry red wine or beef broth
1 tbsp (15 mL) harissa (or any chili paste or hot sauce)
½ tsp (2 mL) coarse salt (kosher or sea salt)
¼ tsp (1 mL) pepper
1 medium onion, halved, thinly sliced
2 cloves garlic, finely chopped
Heat oven to 325°F (160°C). In 12-inch skillet, heat oil over medium-high heat. Add ribs; cook 7 to 9 minutes, turning frequently, until brown on all sides.
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.
Bake 2 hours 30 minutes or until ribs are tender.
Remove ribs from baking dish; cover to keep warm. Skim fat from sauce. Serve ribs with sauce.