2largeCarrots cut into chunks, or 1 pound babay carrots
Preheat oven to 325°F. Heat large, ovenable stockpot over medium-high heat on stovetop. Meanwhile pepper ribs all over
Add olive oil to pan coating bottom. Brown half the ribs on all sides, about 6 to 8 minutes total. Remove ribs, repeat with remaining ribs.
Add wine and beef broth to pot. Bring to a boil, scraping off the brown bits on pan. Add Old Havana Foods Sofrito, thyme, carrots, browned ribs and stir well. Cover pot and braise in oven for 4 hours or until tender.
Remove ribs and carrots to a serving dish, cover with foil. Spoon fat off liquid and discard fat. Simmer liquid in pot over medium high heat for 10 to15 minutes or until reduced by half.
Add salt and pepper to taste. Pour sauce over beef and carrots.
Alternate Cooking Method
Follow steps 1 through 3 as directed except place browned ribs, vegetables and liquids in slow cooker. Cook on low setting 8 to 10 hours until very tender. Skim fat off of liquid in slow cooker and discard fat.
Remove de-fatted cooking liquid from slow cooker vessel and place in medium size sauce pan. Reduce liquid over medium high heat for 10 to 15 minutes or until reduced by half.
Add salt and pepper to taste. Pour thickened sauce over beef and carrots in slow cooker.
Serve with egg noodles, potatoes or your favorite mashed vegetable.