Absolutely wonderful and easy. The beef broth, wine, and tomato paste add a deep flavor that works perfectly with the ribs. This could be served over mashed potatoes or noodles, and served with sautéed spinach. Very nice.
We didn't like this braised recipe at all. I don't think marinating the beef in broth and wine is complimentary. I've made other braised beef recipes that are far better like Laura Calder's Beef Bourguignon. I won't make this one again.
Absolutely fabulous - we loved it!