In one pot cook down red wine, red wine vinegar, tomato paste, and brown sugar

Sauté 2 carrots, the garlic, bell pepper, tomatoes, and onion with a splash of gazebo room Greek dressing.

Combine the sautéed vegetables with the red wine sauce. Cook down until vegetables fall apart. Purée the mixture

Brown the beef short ribs and lay in oven safe pan. Add the rest of the uncooked vegetables into the pan. Cover with the rest of the rosemary.

Pour the thick sauce over everything in the pan and put in oven at 350 until the meat is tender.

Peel yucca root, dice it, and boil it.

Drain the yucca and purée it. Add the butter and yogurt and combine thoroughly.

Serve beef short ribs over the puréed yucca