Braised beef ribs

  1. Buy some good beef ribs with lots of meat on them, sprinkle with salt and pepper, and then brown in heavy Dutch oven on all sides in two batches so there is room to turn them:

  2. Make sure you have a friend or relative who insists on giving you wine as a gift that you would never want to drink, so you do not have to cook with something you would rather drink.

  3. Remember to buy the damn carrots next time (oh well). Remove the browned ribs and chop up three onions and three celery stalks and saute in the beef fat in the bottom of the Dutch oven.

  4. Add some tomato paste and few tablespoons of flour tot he veggies and cook for a minute or two.

  5. Add the wine and the beef ribs and cook on stove top until wine reduces by about half.

  6. Cut a rosemary branch off the rosemary bush in the window; four thyme sprigs ff the thyme plant growing in the OWC outside and four sprigs of oregano from the oregano bush that is indestructible and ad to pot with four cups of beef stock. Put in refrigerator for son to put in oven later.

  7. Add more photos when you get home.

I love beef ribs and make them weekly.

If this were a court case, it would have been thrown out by the judge ASAFP.

Try harder next time Councelor.