Slow Braised Boneless Beef Country Ribs

Pat ribs dry with a paper towel, salt and pepper both sides.

Preheat skillet. Add a tablespoon of vegetable oil and the ribs. Sear the ribs until brown on all sides. Remove ribs from skillet and set aside, ribs will cook in a later step. No need to wipe pan clean.

In the same pan sauté onions and garlic until onions start to slightly soften, adding vegetable oil as needed. Add in butter until melted. Next whisk in flour cooking for a minute or two.

Next add in broth, Worcestershire sauce, Balsamic vinegar, soy sauce, salt and pepper. Whisk and bring the liquid to boil.

Add the meat back to the skillet, reduce the heat to a simmer. Cover the pan with a lid and allow to slowly cook stirring occasionally and turning meat until meat is tender. Liquid will thicken into a wonderful gravy towards the end of cooking time.

About 45 minutes before meat is ready, make mashed potatoes. Peel russet potatoes or use a potato ricer (after they have cooked) and it peels them for you. Salt the water they will be boiling in. Make sure to put the potatoes in the pot of water when the water is cold before it boils, or the outside of the potato will cook, and the inside will still be hard. Mash and whip potatoes, I use an electric hand mixer for this. Add in butter, milk, salt and pepper to desired taste.

Once meat is tender, serve over a bed of mashed potatoes with a generous amount of gravy. Enjoy!