4 pound(s) beef short ribs |
2 to 3 tablespoon(s) extra virgin olive oil |
1/2 cup(s) cabernet sauvignon wine |
32 ounce(s) beef broth |
3 to 4 sprig(s) fresh rosemary |
1 large can(s) diced tomatoes |
1 lg whole(s) onion, chopped |
2 to 3 clove(s) garlic, chopped |