Preheat oven to 350 degrees F. Coat a roasting pan or Dutch oven with cooking spray. Evenly place sliced yellow onions in the bottom of pan; set aside.
Generously season ribs with salt and pepper. Heat oil in a large skillet over medium-high heat. Add ribs and sear on all sides, about 2 minutes per side, then transfer to roasting pan; set aside.
In a small saucepan, add wine, vanilla extract and sugar; whisk and place over medium-high heat, reduce by half then remove from heat. In a large saucepan add beef broth; place over medium-high heat and reduce by half. Then add tomatoes, tomato sauce, lime juice, and cinnamon stick; stir to combine and remove from heat; set aside.
Pour reduced wine mixture over ribs, top with minced garlic then pour tomato mixture over ribs. Cover and place in oven. Braise until ribs are fork tender about 3-3½ hours. Turn halfway through cooking time. Serve ribs on home-style mashed potatoes and top with a spoonful of braising liquid, onions and tomatoes.
Preheat oven to 180 degrees C. Coat a roasting pan or Dutch oven with cooking spray. Evenly place sliced yellow onions in the bottom of pan; set aside.
Generously season ribs with salt and pepper. Heat oil in a large skillet over medium-high heat. Add ribs and sear on all sides, about 2 minutes per side, then transfer to roasting pan; set aside.
In a small saucepan, add wine, vanilla extract and sugar; whisk and place over medium-high heat, reduce by half then remove from heat. In a large saucepan add beef broth; place over medium-high heat and reduce by half. Then add tomatoes, tomato sauce, lime juice, and cinnamon stick; stir to combine and remove from heat; set aside.
Pour reduced wine mixture over ribs, top with minced garlic then pour tomato mixture over ribs. Cover and place in oven. Braise until ribs are fork tender about 3-3½ hours. Turn halfway through cooking time. Serve ribs on home-style mashed potatoes and top with a spoonful of braising liquid, onions and tomatoes.
Preheat oven to 350 degrees F. Coat a roasting pan or Dutch oven with cooking spray. Evenly place sliced yellow onions in the bottom of pan; set aside.
Generously season ribs with salt and pepper. Heat oil in a large skillet over medium-high heat. Add ribs and sear on all sides, about 2 minutes per side, then transfer to roasting pan; set aside.
In a small saucepan, add wine, vanilla extract and sugar; whisk and place over medium-high heat, reduce by half then remove from heat. In a large saucepan add beef broth; place over medium-high heat and reduce by half. Then add tomatoes, tomato sauce, lime juice, and cinnamon stick; stir to combine and remove from heat; set aside.
Pour reduced wine mixture over ribs, top with minced garlic then pour tomato mixture over ribs. Cover and place in oven. Braise until ribs are fork tender about 3-3½ hours. Turn halfway through cooking time. Serve ribs on home-style mashed potatoes and top with a spoonful of braising liquid, onions and tomatoes.
Preheat oven to 180 degrees C. Coat a roasting pan or Dutch oven with cooking spray. Evenly place sliced yellow onions in the bottom of pan; set aside.
Generously season ribs with salt and pepper. Heat oil in a large skillet over medium-high heat. Add ribs and sear on all sides, about 2 minutes per side, then transfer to roasting pan; set aside.
In a small saucepan, add wine, vanilla extract and sugar; whisk and place over medium-high heat, reduce by half then remove from heat. In a large saucepan add beef broth; place over medium-high heat and reduce by half. Then add tomatoes, tomato sauce, lime juice, and cinnamon stick; stir to combine and remove from heat; set aside.
Pour reduced wine mixture over ribs, top with minced garlic then pour tomato mixture over ribs. Cover and place in oven. Braise until ribs are fork tender about 3-3½ hours. Turn halfway through cooking time. Serve ribs on home-style mashed potatoes and top with a spoonful of braising liquid, onions and tomatoes.