Cattlemen'S Ribs And Beans

• 4 lb. beef short ribs
• 2 tsp. salt
• 1/2 tsp. pepper
• 1/2 tsp. dried leaf oregano
• 1/2 tsp. dried leaf basil
• 2 Tbsp. chili powder
• 2 to 4 Tbsp. vegetable oil
• 1 large onion, sliced
• 2 garlic cloves, minced
• 2 c. red wine
• 2 (15 1/2 oz.) red kidney beans, drained

1. Preheat oven to 350u0b0.
2. Trim excess fat from ribs.
3. In a small bowl, combine salt, pepper, oregano, basil and chili powder.
4. Mix well.
5. Rub seasonings into ribs, covering all sides.
6. Heat 2 tablespoons oil in a medium skillet.
7. Brown ribs in oil until golden brown on all sides.
8. Remove ribs and set aside.
9. Add remaining oil, if needed.
10. Saute onions and garlic in oil until onion softens.
11. Cover bottom of a shallow 4-quart casserole with sauteed onion mixture.
12. Place ribs on top of onion.
13. Pour in wine. Cover and bake until ribs are fork-tender, 1 1/2 to 2 hours.
14. Add beans.
15. Cover and bake 30 minutes.
16. Remove ribs and place on a warmed platter.
17. Stir beans into pan juices before serving around ribs.

beef short ribs, salt, pepper, dried leaf oregano, dried leaf basil, chili powder, vegetable oil, onion, garlic, red wine, red kidney beans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=967781 (may not work)