• 5 pounds beef ribs 
• 3 tablespoon olive oil 
• 3 cloves garlic, crushed 
• 1/4 cup carrot, chopped 
• 1/4 cup celery, sliced 
• 2 yellow onions, peeled & sliced 
• 2 bay leaves 
• 1 tablespoon dried oregano 
• 1 cup dry red wine 
•  2 cup beef stock 
•  2 tablespoons tomato paste 
•  1 cup parsley, fresh, chopped 
•  1 tablespoon basil, dried 
•  1/2 cup dry vermouth 
•  4 tablespoons butter 
•  6 tablespoons flour 

Method 

Brown the ribs well on all sides in a large frying pan in 2 batches using a tablespoon of oil each time.  Put ribs in 8- to 10 quart stove-top casserole, discarding fat in the pan. Heat the pan again, add remaining tablespoon of oil. Sauté the garlic, carrot, celery, & onion until the onion is tender. Add to ribs. Deglaze the pan with 1/2 cup of water and add the juices to the ribs. Add the bay leaves, oregano, red wine, beef stock, tomato paste, parsley and basil.  Add enough cold water to barley cover the contents of the pot.  Simmer gently for 2 hours. Remove the ribs from the pan.  Set aside.  Strain the liquid, and puree the solids with some of the liquid.  Return the puree to the liquid. Add the vermouth and bring to a gentle simmer. Melt the butter in a small frying pan.  Add the flour and cook together to form a roux.  Do not brown.  Slowly whisk the roux into the simmering pot until smoothly and thickened. Add salt and pepper 
to taste. Serve over ribs.  Garnish with chopped fresh parsley 

Submitted by: Cyndi Way 
Nova Scotia