My sister-in-law Patricia made ribs this weekend and declared the flavors, “GREAT with lots of depth and richness from the wine, garlic, beer, and tomatoes.” She did say, that next time she uses this recipe, courtesy of Ina Garten’s “Modern Comfort Food,” it will be on a good chuck roast. Enjoy!   –KIM B. MCKINNEY

INGREDIENTS

5 pounds meaty bone-in beef short ribs, cut into two-inch chunks