Beef back ribs n veggies

• 2 lb Beef back ribs
• 2 cup Red wine
• 1/2 cup Worcestshire sauce
• 1 cup Sliced carrots
• 1 cup Mushrooms sliced
• 1 cup Potatoes large dice
• 4 small Yellow onions
• 1 Salt liberally
• 2 tbsp Black pepper
• 3 slice Garlic cloves
• 1 1/2 tbsp Garlic powder
• 1 Flour as needed
• 3 cup Beef stock
• 2 1/2 tbsp Brown sugar
• 2 tbsp Parsley chopped

1. Preheat oven to 375
2. Oil cast iron skillet and place over med high heat.
3. Dredge ribs though flour so that they are completely covered.
4. Put in skillet n sear on all sides.
5. Add onions n carrots n cook until onions are transparent.
6. Add carrots.
7. Cook 3 minutes then add mushrooms n garlic.
8. Cook until all vegetables sauteed
9. Add wine and half your beef stock.
10. Cook untill simmering, cover with foil and put in oven.
11. Bake for 1 - 1/2 hrs.
12. basting with beef stock every half hour and turning the meat.
13. Sprinkle with parsley
14. Take out of oven and rest the meat for 5- 10 min.
15. Enjoy!!
16. !

back ribs, red wine, worcestshire sauce, carrots, mushrooms, potatoes, onions, salt, black pepper, garlic, garlic, flour, beef stock, brown sugar, parsley

Taken from cookpad.com/us/recipes/333966-beef-back-ribs-n-veggies (may not work)