Beef Ribs & Piperade

The hubs came up with this, he's a good cook... If I leave him alone!


2 pounds Beef short ribs
1/2 Cup red wine
Creole seasoning
8 ounces Piperade
1 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 it.
You can also do this in a crockpot! 

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Beret Rouge PiperadeTM
It's not just gourmet ... it's everyday!

© Monet Bonson