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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.
2 tablespoons brown sugar
1 onion, diced
3 cloves garlic, chopped or 3 cubes Gefen Frozen Garlic
2 tablespoons Tuscanini Tomato Paste
3 pounds short ribs
1 teaspoon dried thyme or 2 sprigs fresh thyme
1 cup wine, such as Tuscanini Red Cooking Wine
1 cup water mixed with 1 tablespoon beef soup mix
salt
black pepper
4 shallots, sliced
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.
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