Blend the tomatoes, garlic, parsley, crushed red pepper, and lemon juice. Once blended, add the olive oil and mix. The tomato dip can be made in advance and frozen.

Preheat oven to 285 degrees Fahrenheit (140 degrees Celsius).

Place entrecote strips or flanken and short ribs closely together in a low pan.

This is important. Otherwise, the liquid evaporates quicker.

Mix the Montreal steak seasoning, coffee, and two and a half tablespoons brown sugar in a small bowl. Rub it into the meat. Pour two cups wine around the meat, three-

quarters of the way up. Cover the pan with Gefen Parchment Paper, then seal well with aluminum foil.

Bake for two and a half hours.

Remove the pan from the oven. Smear tomato dip over the meat. Sprinkle with 1/3 cup brown sugar.

If the meat looks dry, pour more wine around it. (Don’t add water, because it

can muddle the flavor.) Cover the pan and bake for an additional one and a half hours.

Remove from oven. Uncover to cool. Let the fat congeal (either at room temp or in the fridge) and dispose of it.