Gloin's Rouge Brasied Ribs

This recipe resembles the Númenórean Red Wine Braised Beef Short Ribs
but is not identical to it.

1.5 lbs pack of Beef or Pork Ribs (boneless or boned)

1/4 teaspoon Cinnamon

1 1/2 teaspoons Basil

1  teaspoon Oregano

1/2 teaspoon Garlic Powder

1/2 teaspoon Onion Powder

1 teaspoon Dill

1/2 teaspoon Mustard Powder

 Salt/Pepper, to taste

1 to 2 tablespoons Bacon Grease (or Lard, Shortening, Oil of choice)

1 cup Onion, chopped

2 to 4 cloves of Garlic, minced (to taste)

1 to 2 Bay Leaves

1 to 2 cups Beef Stock or Broth

1/2 to 1 cup Red Wine

2 tablespoons of Tomato Paste

 Mix together cinnamon, basil, oregano, garlic powder, onion power, dill & mustard powder. Season meat with salt/pepper and rub the spice mix into the meat. Heat dutch oven on medium high heat with the bacon grease. Sear the ribs on both sides 1 to 2 minutes per side. Remove from pot. Add in onion and garlic - sautee 2 to 3 minutes. Add the meat back into the pot and braise it in the red wine. Pour in the stock and mix in the tomato paste. Add in bay leaf and any extra seasonings. Bring to a boil on high heat then reduce heat to low. Cover and let simmer 1 1/2 to 2 hours - stirring occasionally. Serve warm.

*The sauce should thicken on it's own, if not stir in more tomato paste until desired consistency.