This recipe works best on a charcoal grill, but gas can be used too. Ready fire. Sprinkle 1 tablespoon salt and 1/2 teaspoon black pepper onto ribs. Place onto grill grate. Meanwhile, cut shallot in half and brush carrots and tomatoes with oil. Place onto grill. Cook until ribs take on a nice brown color and vegetables have a light charring. Remove from heat.
To prepare sauce: Chop grilled tomatoes (remove seeds), carrots, and remove shallot outer skin.
Add to food processor along with fresh thyme, parsley, 1/2 cup beef broth, a sprinkle of salt, black pepper, and Worcestershire sauce. Pulse until mixture is pureed.
Preheat oven for 350 degrees F/175 degrees C. On stove top over medium high heat, add ribs and pureed sauce. To this mixture add remaining broth, wine, and additional ingredients. Let mixture come to a boil for about 1-2 minutes. Cover with lid, remove from stove top and place into the oven. Let ribs cook for 2 hours on 350 degrees F/175 degrees C, reduce heat to 250 degrees F/120 degrees C and cook for additional hour. Add additional salt or black pepper if needed. Serve over mashed potatoes or with grilled sweet potatoes.