5 pounds of ribs cut in 2-inch pieces
1 tablespoon olive oil
2 onions cut in four pieces each
2 garlic cloves minced
3 shallots peeled
1 cup dry red wine
1 teaspoon dry basil
1/2 teaspoon thyme
28-ounce can of tomatoes, inclusive of juice
2 cups beef broth
1 tablespoon tomato paste
Salt and pepper to your liking
Preheat oven to 350 degrees. Remove some of the fat from the ribs. Heat olive oil in an iron skillet and brown the ribs on each side (8 to 10 minutes); season with salt and pepper. Add the onions, garlic and shallots and saute for 5 to 6 minutes on medium heat. Add the wine and cook for 3 minutes. Add the rest of the ingredients with salt and pepper to taste; let it boil. Cover and put it in the oven for 3 hours. If necessary, add more beef broth during cooking to keep it moist. Serve with broiled carrots and potatoes.
