Heat olive oil over
In batches, brown the ribs well on all sides. Reserve browned ribs on plate. Pour off all but 1 tablespoon of oil from casserole.
Once the ribs are browned preheat oven to 300˚F on regular bake with rack in position 2.
Add onion, garlic, and carrots to casserole and brown. As the vegetables brown, scrape the residue on the bottom of the casserole with a wooden spoon to mix in with the vegetables. Add the sprigs of thyme and stir. Once vegetables are well browned and soft, add the vinegar. It will reduce immediately; when it does, add the red wine and simmer for about 5 minutes until the wine has been reduced by half. Stir in the tomato paste and place the ribs back into the casserole. Stand the ribs up so that the ribs are actually sticking up in the air. Add enough stock for the liquid to come half way up the sides of the ribs.
Cover casserole and place in oven. Check every half hour to make sure the liquid is merely simmering. If the liquid is boiling rapidly, reduce the temperature of the oven.
If necessary add more stock. After one hour, turn the ribs in the liquid with a pair of tongs. Cover and return to oven until the meat is falling off the bone and very tender
– about another 1 to 11⁄2 hours.
Remove ribs from liquid and reserve. Place casserole on stove. Skim fat well and reduce the liquid so that it thick- ens to a sauce consistency. Return ribs to sauce to warm and serve.
It is also possible to cool ribs in their liquid and refriger- ate to reheat and serve the following day (the flavors will
just intensify and get better over night).
Nutritional information per serving:
Calories 556 (41% from fat) • carb. 18g • pro. 48g • fat 25g
sat. fat 8g • chol. 146mg • sod. 3676mg • calc. 43mg
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