2 pounds beef ribs, bone-in or boneless
½ cup flour
½ pound bacon
2 carrots, diced
1 large white onion, sliced or diced
1 large green apple, sliced or diced
1 stalk celery, sliced or diced
1 ½ cups Bogle white wine
1 cup beef broth
½ cup butter
1 bay leaf
1 sprig rosemary
Salt & Pepper
- Preheat oven to 400 degrees Fahrenheit.
- Lightly dredge ribs in flour, salt and pepper. Set aside.
- In a medium sized cast iron pot, cook bacon. Once bacon is good and crispy, remove from pot and set aside.
- Add ribs to pot with bacon grease and evenly brown on each side. When done, remove ribs from pot and set aside. In that same pot, add in the onion, carrot, apple, rosemary, and celery. Cook until onions are opaque. Slowly add white wine to the mixture and gently deglaze pot with a wooden spoon- make sure to get all the crispy bits from the bottom. Add the butter and bacon, and gently stir until incorporated. Once incorporated, add ribs back into the mixture and cover with a tight-fitting lid, and bake for 2 hours. After two hours, reduce heat to 350 degrees Fahrenheit and cook for one more hour. Remove from oven and serve with fresh helping arugula and rice, or polenta.