• 3 tablespoons extra-virgin olive oil
  • beef ribs (you can go boneless, but recommend bone in)
  • 1 medium onion, chopped
  • 3 carrots, chopped
  • 3 sprigs fresh thyme
  • tbl fresh parsley
  • 1/2 cup honey
  • 1 cup dry red wine
  • 2 cups stock

i love thursdays. it’s my one day where p and myself have nothing to do between the hours of 9 and 3. we can sit around and hang out, play, nap (her not me), and just take it easy. on days like this i find myself making a lot of slow cooking recipes such as soup, stews, or sauces. i love recipes that cook for hours…there is just something about it, it tastes better, it’s comforting, and boy does the house smell good.

this is one of our favorite recipes. i love ribs, and i also love fall off the bone meat. what could be better. it’s pretty easy to make, it is all in one pot and there are very few ingredients. when e walks in the door and he smells this recipe his eyes light up, it’s a great meal to treat someone to who has had a rough day, he deserves it:-) it’s comforting and just so yummy, serve it with some garlic mashed potatoes and salad.

sticky braised ribs

  1. preheat the oven to 350.
  2. in a large pot heat oil over medium heat. season the meat with salt and pepper and brown on all sides. remove the ribs and set aside.
  3. add onion, carrot, parsley, and thyme to the pan and cook until softened, about 5-10 minutes.
  4. pour in the honey, red wine, and stock, bring to a boil.
  5. return meat to the pan; the stock should just about cover the meat. now is the time to put the pot in the oven. make sure to put the lid on loosely, you want to allow the steam to escape and the sauce to thicken.
  6. cook until the meat is very tender. tonight for some reason, maybe because they were small ribs, it only took about 2 hours, it usually however takes 2 1/2 to 3 hours. make sure to check on them now and again, i would say starting after an hour and half just to mix and see how meat is doing.
  7. place the meat in a bowl and keep it warm, meanwhile cook down the stock over high heat until it is thick and syrupy. remove from the heat and return the meat to the pan, serve.

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