Felt like having something beefy in my weekend food repertoire.Decided to go with a  few flanken ribs. These are basically thin cuts which are approximately  a half-inch thick and cuts across the bones.

Some of the ingredients that created this succulent dish are:

  • finely chopped ginger
  • balsamic vinegar
  • soy sauce (low sodium)
  • salt/black pepper
  • fresh thyme
  • crushed garlic
  • a sprinkle of sugar
  • onions
  • celery
  • mini bell peppers

Seared ribs on both sides in a drizzle of canola oil. Added an assortment of root veggies. Then covered ribs with cold tap water. Additional water was added when needed. This simmered and braised with a lid on for about one and a half hours or until ribs were fork tender.

Mouth-watering  ribs were garnished finely chopped Italian parsley.

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