Now That It’s Cooled Down Enough to Cook

Here’s another dead-simple recipe for the deadline-beset or otherwise brain-dead writer:

Beef Ribs Cooked In Vermouth And Herbes De Provence

3 lbs. boneless beef ribs
Kosher salt and black pepper
1 carrot, sliced
1 rib celery, diced
1 tsp tomato paste or ketchup
2 tsp herbes de Provence, crushed
1/2 cup vermouth
1/2 cup double-strength beef stock
1 tsp. honey
1 tsp. vinegar

Put the sliced veggies into the crock pot.

Put meat into crock pot.  Sprinkle herbs, salt, pepper over meat.

Mix the stock, vermouth, honey, vinegar, and tomato paste.

Pour liquid mix over meat and seasonings.

Cook on low 8-10 hours.

If you want, mix a couple of tablespoons of cornstarch into some cool water and stir it into the crock pot 30 minutes or so before dinner.  (Turn the crock pot on high for that bit.)

Serve over egg noodles.

Usually (as it is in the blend sold at our local IGA) a mix of savory, basil, fennel, thyme, and lavender. Sometimes there are other herbs, such as rosemary; sometimes there isn’t any lavender. I buy it pre-mixed, but there are numerous recipes on-line for the googling.

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