2 pounds Beef short ribs
Cup red wine
8 ounces Piperade
Tablespoon olive oil
Season the ribs with the creole seasoning.
Brown ribs in pan with olive oil. Turn off heat and de-glaze the pan with red wine. Place ribs and juice in a baking
dish and pour Piperade over the top. Cover and bake at 350 for 2 hours. Serve over brown rice, pouring the juice over
You can also do this in a crockpot!