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[Replaced_Texan]

Originally Posted by Replaced_Texan

Yes. I'll get them e-mailed to you.

ETA: As soon as my source e-mails it, I'll post it.

My boyfriend's recipe:

I get the boneless sort of slabs o'meat from Costco. I've never seen that cut in a regular grocery store. I do about a dozen at a time, because it's too big a pain to do any less and the end product freezes well.

Dredge the ribs in seasoned flour and sear on all sides until it's quite mahogany colored.

Meanwhile, brown mirepoix in another pan. When it's taken on good color, deglaze with a pre-heated mixture of one can tomato paste, half a bottle of red wine and a 3 cups or so of chicken stock. Reduce until it's a nice ruby color and doesn't taste so wine-y.

Strain & throw out the solids. reserving the liquid.

Place the ribs in your roasting pan. Top with whole rosemary, thyme and parsley. Add your braising liquid. If the ribs are not completely covered add more stock until they are. In a perfect world, you'd put parchment paper over your ribs, cover the roasting pan in plastic wrap, then seal the lot of it with aluminum foil. Realistically, you'll just use foil.

Roast at 400, checking them every hour. It'll take between 2 and a half and 4 hours. They're done if you fall apart when you look at them.

They're ridiculously good.