1 cup dry red wine (such as Cote du Rhone or Pinot Noir)
2 1/2 cups low-sodium beef broth
2 Tablespoons tomato paste
2 sprigs fresh thyme
2 sprigs fresh rosemary
Directions
Preheat oven to 350 degrees
In a large dutch oven or oven safe pot with a lid, heat one tablespoon of oil over medium high heat. Add onion and carrots and cook for a few minutes, stirring constantly. Remove veggies to a plate.
Season the ribs with salt and pepper and coat on all sides with flour. Add 2 more tablespoons of oil to the pot and turn heat to high. Add ribs and brown on all sides, about 45 seconds per side. Remove to a plate.
Add the wine to deglaze the pan. Scrape the bottom of the pan to release any browned bites of flavor. Bring to a boil and cook 2 minutes.
Add beef broth, salt and freshly ground black pepper. Stir in tomato paste. Taste broth and add additional seasonings, if needed.
Add ribs, veggies, and (whole) sprigs of thyme and rosemary to the pot.
Cover with the lid and place into the oven. Cook at 350 degrees for 2 hours, then reduce heat to 325 degrees and cook for an additional 30 to 45 minutes. Ribs should be very tender, nearly falling off the bone.
Remove the pan from oven and allow rest for 20 minutes, with the lid on, before serving. Skim off any fat that has risen to the top of the liquid, before serving.
Serve ribs over mashed potatoes with a spoonful of gravy from the pot.
Recipe Notes
Slow Cooker: Follow steps 2-5 of the recipe and then transfer everything to your slow cooker. Cook on low for 6-8 hours.
Instant Pot: Turn the IP to sauté setting. Add 1 tablespoon of oil to the pot. Once hot add onion and carrots and cook for a few minutes, stirring constantly. Remove veggies to a plate. Season the ribs with salt and pepper and coat on all sides with flour. Add 2 more tablespoons of oil to the pot and turn heat to high. Add ribs and brown on all sides, about 45 seconds per side. Remove to a plate. Add the wine to deglaze the pan. Scrape the bottom of the pan to release any browned bites of flavor. Cook 2 minutes. Add beef broth, salt and freshly ground black pepper. Stir in tomato paste. Taste broth and add additional seasonings, if needed. Add ribs, veggies, and (whole) sprigs of thyme and rosemary to the pot. Cook on Manual/High pressure for 45 minutes. Allow the pressure to release for 15 minutes before removing the lid.
Make ahead Instructions: by nature, this meal should and will be made several hours before serving. The nice part is that it cooks in the oven for nearly 3 hours without any additional work. You have a gorgeous, impressive dinner with hardly any sweat in the kitchen on your part.
Freezing Instructions: Before cooking: Make the dish up to step 8 (just before cooking in the oven).
Place ingredients in a freezer safe container or bag and freeze for 4-5 months.
Allow to thaw for 24 hours in the refrigerator and cook as instructed.
After cooking: Allow the dish to cool completely. Store in a freezer safe container in the freezer for 3-4 months. Allow to thaw in the refrigerator and reheat in the microwave or slowly on the stove.
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