Directions

1. Season short ribs with oregano, salt and pepper. Heat Olive Oil in 4-quart saucepot over medium-high heat and brown short ribs on all sides. Remove ribs from saucepot and set aside.
2. Cook onion and carrots in same saucepot, stirring occasionally, 6 minutes or until tender. Stir in garlic and cook 30 seconds. Stir in wine, scraping up any brown bits from bottom of pan. Stir in Sauce and bring to a boil over high heat. Reduce heat to low and return ribs to saucepot; add bay leaf. Simmer covered 2 hours or until ribs are tender.