|
|
Instructions |
|
|
|
Preheat oven 400. Place flour in med bowl and toss ribs until coated. Shake off excess.
|
|
|
|
In 5 quart duch oven heat oil over med high heat and brown ribs about 10 min per batch. Transfer to a plate.
|
|
|
|
Add carrots and onion to pot. cook stiring and scraping up brown bits 3 to 5 min. Add wine and broth thyme and tomatoes breaking them up. Arrange ribs in pot and bring to a boil. Cover and transfer to oven for 1 hr. Reduce heat to 350 cook until fork tender about 1 hour.
|
|
|
|
Using tongs or slotted spoon transfer ribs to a plate. Moisten with a little cooking liquid and cover with foil. strain remaining liquid and discard solids. Return liquid to pot and bring to a boil. cook until slightly thickened and reduced to about 2 cups. 10-12 min. Serve ribs with sauce.
|
|
|
|
Originally Submitted
2/5/2014
|
