A combination of tender, braised country ribs and short ribs blends with carrots, onions, tomatoes and rosemary to create a luscious sauce for this hearty one-pot pasta meal.
Lorena Garcia goes back to her grandmother's recipe when she tops puffy fried dough with tender beef that's seared in bitter caramel before being braised in dark and malty sauce.
Guests will fight for every last little cherry tomato and olive in this one-pan recipe. And this dish is just as tasty as a leftover, as the flavors come together even more and the chicken stays moist and juicy under the skin.