• 4 to 6 beef ribs

• 4 lbs pot roast

• 2 tbs garlic olive oil

• 2 tbs butter

• Sliced onions

• Salt and pepper to taste

• 1 cup good wine

• 1 cup water

• 3 to 4 tbs Worcester Sauce

• Garlic powder

• Onion powder

• Chili flakes

• Rosemary

• Thyme

Take 4 to 6 beef ribs and a 4 pound pot roast cut into equal sized pieces (easy to turn in skillet). . . sauté on a low flame until the meat is caramelized or browned deeply on all sides. This takes about an hour, don’t crowd your pan. Don’t get anxious… low heat in garlic olive oil and butter. About 2 tablespoons each. Near the end of this process, season sliced onions with salt & brown, in same pan and remove, set aside.

When the meat is really well-browned, remove from skillet. Drain off fat from pan and return pan to heat. Add 1 cup of good wine to the pan and 1 cup of water and bring to a boil. Deglaze the bottom of the pan. Add 3 to 4 tablespoons of Worcester sauce. Season entire pan with garlic powder, onion powder, chili flakes, rosemary, thyme and salt and pepper.

Return meat to pan…

Cover and cook on a simmer for 2 hours. Serve any way you wish. I like a poppy or sesame seeded bun with mayonnaise. Shown above, grilled cheese with pot roast.