Mediterranean Short Ribs

Mediterranean Short Ribs
6 lbs. beef shortribs
1/4 cup olive oil
1 large can plum tomatoes, drained and chopped
1 onion, sliced
1/2 cup dry red wine
1/2 cup beef stock
6 cloves garlic, minced
4 tsp. fresh parsley, chopped
2 tsp. fresh rosemary, chopped
1/2 tsp. ground cinnamon
2 tsp. fresh ground pepper

Preheat oven to 350F. Mix tomatoes, stock, garlic, parsley, rosemary and cinnamon together in a bowl. Set aside.
Brown short ribs in olive oil over medium heat. Place in roasting pan and
sprinkle with pepper. Saute onion in shortrib browning until tender. Add to shortribs.
Add wine to skillet and bring to a boil, deglazing pan. Add liquid browning to shortribs.
Pour tomato mixture over shortribs and mix well. Cover and bake for 2 1/2
hours. Uncover pan and cook another 20 minutes to reduce liquid. Skim off any grease. Serve with wild rice side dish.