Instructions: Season ribs with salt and pepper. Heat oil over high heat in stove-top, oven-safe casserole large enough to hold ribs in single layer without crowding. When oil is hot, add ribs in 2 batches, searing on all sides until browned, 2 to 4 minutes per side. Use tongs to set ribs aside on platter.

Pour off all but 1 tablespoon oil. Add carrots, onion and leeks. Cook over medium heat until browned, stirring often, about 7 minutes. Add sugar; stir until melted. Add flour and garlic. Stir well. Cook 1 minute.

Return ribs and juices to pot. Add wine, broth, bay leaf and thyme. Bring to simmer on top of stove, pressing ribs down to keep them covered with liquid.

Bake at 300 degrees, covered, until ribs are just tender but not falling apart (ribs will cook more when reheated), about 1 hour 15 minutes.

Cool casserole on counter, then refrigerate overnight. Skim and discard visible fat. (Can be refrigerated 2 days.)

To serve, reheat, covered, in 350 degree oven until just hot, about 40 minutes. Taste sauce and adjust seasonings. Serve hot over herbed egg noodles.

This recipe yields 4 to 6 servings.

NOTES :

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