3 pounds beef ribs
2 Spanish onions
2 stalks of celery
2 large Idaho potatoes
2 cups good white wine
2 cups water
4 stems parsley
salt & pepper


Boil large pot of water, add ribs and allow them to boil for 10 minutes.
Preheat oven to 300 degrees.
While ribs are boiling, wash celery and cut off top and root ends.
Peel onions and chop into large dice.
Wash and dice potatoes into large chunks.
In a deep roasting pan add onions and celery.
Drain ribs and put into pan on top of onion and celery.
Add potatoes, garlic cloves, a little salt and pepper.
The wine and then the water.
Cover roasting pan with foil.
Place in oven and cook for 1 hour.
Check to make sure a nice amount of liquid is still in the pan.
Cook another hour and a half.
Flip the ribs once or twice during this time to make sure they stay well coated with the wine, water mixture.
When finished plate vegetables in the bottom of large bowl.
Put the ribs on top and then a little more vegetables.
Serves 4-6.