Search thousands of recipes reviewed by home cooks like you.
Cook1 h 50 m
Ready In2 h 25 m
Original recipe yields 6 servings
i tweaked this recipe with another recipe that i found. instead of preparing the fall veggies later, i brown the meat & remove. then saute the chopped red onions 1st, then add 2 cups 1/2" chop carrots & 2 cups 1/2" chop parsnips & saute for 5 minutes, then i add the chopped garlic - saute another minute and add 1 bottle of red wine & 1 can beef broth. i also cooked it for 2 1/2 hours in a 325 oven - perfect. i take the ribs out, strain the veggies, refrigerate the stock - skim all the fat - thicken with a bit of butter & flour and pour over the ribs. reheat a bit & serve with smashed potatoes. yum yum.
This is a wonderful recipe! The meat is so tender and flavorful that it melts in your mouth! We actually just used carrots and potatoes cut into chunks instead of mashing the vegetables and using the fall vegetables as they don't appeal as much to the kids. Delicious!
My family and I really enjoyed this recipe. I replaced the wine with beef broth and the flavour was excellent. The little ones loved the fall veggies. They are 1 and 2 so the soft texture was perfect for them. I am getting ready to make it again for the best critic in the family, Grandma.