Beef Ribs is one of mine and Paulies favourite winter warmers you need to have some time as it takes around 2 hours all in but it is worth every second once you put the mouthwatering meltingly succulent meat in your mouth. I also like to have a decent amount of sauce in all our dinners so P sometimes does the sauce amount for 4 but we only use enough meat for the two of us. Paulie served it with sweet potato mash (no butter or cream needed) and veg.
1. Sprinkle ribs with salt and pepper. Heat a large Casserole Pot over medium-high heat. Add 1 teaspoon olive oil to pan. Add ribs, and sauté for 6 minutes, turning to brown on all sides (if you are serving 4 people do half at a time). Add onion and the next 5 ingredients to pan; sauté 3 minutes, stirring constantly. Add wine to pan, and bring to a boil, scraping pan to loosen browned bits. Cook for 13 minutes or until reduced to 2 cups.
2. Preheat oven to 350°.
3. Add stock to pan, and bring to a boil. Return ribs to pan. Cover and bake at 350° for 1 1/2 hours, turning ribs after 45 minutes. Remove ribs from pan, and strain cooking liquid through a fine-mesh sieve over a bowl. Discard the solids. Skim fat; discard. Return cooking liquid to pan. Combine flour and 2 teaspoons water in a small bowl, stirring well. Add to pan, and bring to a boil. Cook for 11 minutes or until reduced to about 1 cup. Stir in vinegar and serve with you chosen accompiments.