A yummy way of preparing ribs. They are baked with bacon in a well-seasoned beef stock. Enjoy with rice, potatoes or pasta.
Excellent. Also used stew meat which yielded tender flavorful dinner with little or no fat. Cooked potatoes in water and residue from browning meat and added them and carrots about one hour before baking done. Just great. - 02 Aug 2004 (Review from Allrecipes US | Canada)
Doubled the recipe - eliminated oregano. Ribs were very flavorful and tender. Cooking liquid became fatty and would have to be de-greased for use as a gravy, which I did not do (although I am sure it would be delicious) - 29 Dec 2007 (Review from Allrecipes US | Canada)
I didn't personally like this recipe. Beef ribs are extremely fatty, and the wine, beef broth and oregano didn't lend that much flavor to the dish. You can't even make gravy from the broth in the pan because of the fattiness of the ribs. The meat was, however, very tender but I had to get it away from the fat!! - 09 Sep 2004 (Review from Allrecipes US | Canada)