Directions:
Preheat oven to 325°F (160°C).
Season short ribs with salt and pepper.
Heat olive oil in a large skillet over high heat and sear short ribs on all sides.
Remove short ribs, then sauté onion and garlic until tender.
Combine tomato puree, grape juice, and broth; bring to a boil.
Add the crushed tomatoes, thyme and rosemary, then return the ribs to the pot.
Cover and bake 2.5-3 hours until tender.
Notes:
Serve over mashed potatoes or with roasted vegetables.
Prep Time: 20 minutes | Cook Time: 3 hours | Total Time: 3:20 | 650 Calories | Servings: 4
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