This is a beyond-delicious treat that somehow became a Chanukah tradition in my house. It’s also a great Friday-night dish. It freezes beautifully and can be made in advance.
Mix the brown sugar, onion, garlic, and tomato paste on the bottom of a pan.
Put the ribs over the mixture.
Pour the wine and beef broth over the meat.
Top with salt, pepper, and sliced shallots.
Cover tightly and bake overnight (12 hours) at 200 degrees Fahrenheit.
Variations:
Ribs can be pricey. I tried this recipe using a chuck roast, which I cut into large chunks. It was also delicious.
Description:
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