Had some beef short ribs and wanted to come up with something interesting to
do with them.

Acting on autopilot, I grabbed a ceramic casserole and lined the bottom with
potato sliced about ¼-inch or slightly thicker, single layer. Added a few
dabs of butter, then placed a sliced yellow onion on.

Put the ribs on top and seasoned with garlic salt, cayenne and black pepper.
Finally, put a sliced red capsicum on top and added enough Clés des Ducs
Vieil Armagnac V.S.O.P. to douse the ribs and cover the potatoes.

Covered and baked for 45 minutes at 350°.


Served with steamed veggies and a lovely Barton & Guestier
Chteauneuf-du-Pape.


--
The generation that used acid to escape reality
Is now using antacid to deal with reality
http://dwacon.blogspot.com