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Ribs! Beef, not pork, but they are awesome.
The long cooking time in liquid make these incredibly tender. You need either a slotted spoon or wide tongs to get these babies out of the pot. They fall to pieces and melt in your mouth like beefy flavored butter. The vegetable, herb, and wine bath gives them incredible flavor to really put these over the top.
I usually opt for pork ribs because I haven’t had really good beef ribs … until now. The next time the rib lovers in the family re here for a visit we will have to do a side-by-side taste test and compare.
