Chopped beef ribs

1. Remove the beef ribs from the refrigerator and keep them at room temperature for 2 hours.
2. For caramelization, spices and powdered sugar are taken in a ratio of 3: 1 (that is, for 3 tablespoons of seasonings, 1 tablespoon of powdered sugar is needed). So, mix the powdered sugar well with your favorite dry spices.
3. In the resulting mixture, roll the ribs well.
4. Heat a frying pan with olive oil.
5. Put the ribs in the pan, fry on all four sides. You do not need to cook them completely, you only need a crust, that is, to seal the meat, then it will be delicious and juicy inside.
6. Cut the onion in half, you can not even clean it, but only pre-wash and dry it, but if you want, of course, you can remove the husk. Put the onion halves to the meat.
7. Garlic, also pre-washed and dried, put to the meat whole right in the husk.
8. Pour wine.
9. Cover the pan with a layer of foil, put the lid on top.
10. Put the pan in a 220-degree oven for 1 hour.
11. Turn down the heat to 150 degrees and hold for another 1 hour.
12. Turn down the heat a little more (to 140 degrees), cook for another 1 hour.
13. Put the ribs on a platter, and put the pan with the remaining juice from cooking meat on a moderate heat until the juice thickens. Pour them over the meat on top.

Bon appetit!