I had the pleasure of eating these at my friend Tova B.’s house on more than one occasion. This is a signature dish of hers, and she graciously shared the recipe (and some ingredients!) with me. You too can create this culinary masterpiece for your family and company to savor. Your house will be filled with the most tantalizing aroma!

Serves 8

• 2 lb (910 g) entrecote strips or flanken
• 2 lb (910 g) short ribs
• 1½ full Tbsp Montreal steak seasoning
• 2½ Tbsp instant coffee granules
• ⅓ cup + 2½ Tbsp brown sugar, divided
• up to 1 bottle dry red wine, divided
• 1⅓–1½ cups tomato dip (recipe below)

Tomato Dip

• 4 large, ripe red tomatoes, diced
• 3–4 cloves garlic, crushed
• a few sprigs fresh parsley
• ¼–½ tsp crushed red pepper
• 3 Tbsp freshly squeezed lemon juice
• ⅓ cup olive oil

To prepare tomato dip, blend the tomatoes, garlic, parsley, crushed red pepper, and lemon juice. Once blended, add the olive oil and mix. The tomato dip can be made in advance and frozen.

Preheat oven to 285°F (140°C).

Place entrecote strips or flanken and short ribs closely together in a low pan. This is important. Otherwise, the liquid evaporates quicker.

Mix the Montreal steak seasoning, coffee, and 2½ Tbsp brown sugar in a small bowl. Rub it into the meat. Pour 2 cups wine around the meat, three-quarters of the way up. Cover the pan with parchment paper, then seal well with aluminum foil.

Bake for 2½ hours.

Remove the pan from the oven. Smear tomato dip over the meat. Sprinkle with ⅓ cup brown sugar.

If the meat looks dry, pour more wine around it. (Don’t add water, because it can muddle the flavor.) Cover the pan and bake for an additional 1½ hours.

Remove from oven. Uncover to cool. Let the fat congeal (either at room temp or in the fridge) and dispose of it.

Note: You can use all entrecote strips or all short ribs. They’re both delicious. The short ribs have bones, which add flavor.

This dish freezes well.

Tip: If you prefer a sweeter meat, sprinkle the top with a little more brown sugar when warming it up.