Ingredients
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3 country ribs
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1/4 cup flour (for dredging)
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1/2 teaspoon sage
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salt and pepper
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1 tablespoon butter
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1 tablespoon olive oil
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3/4 cup onion (coarsely chopped)
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1 (10 3/4 ounce) can cream of mushroom soup
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1/4 cup beef broth
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1/4 cup water
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1/2 teaspoon Kitchen Bouquet
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1/4 teaspoon sage
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1 garlic clove (minced)
Instructions
- Heat oven to 350°F.
- Dredge in flour sage, salt and pepper mixture.
- Heat oil and butter in a medium high fry pan.
- Add ribs and brown on all sides, then remove from pan.
- Lower heat and brown onions and garlic lightly, about 2 to 3 minutes.
- Add soup, broth, water and Kitchen Bouquet, stir to combine.
- Add ribs back to pan and spoon soup mixture over meat.
- Bake covered for 35 minutes then flip ribs and check thickness of gravy, add more liquid at this point if necessary.
- Continue baking, covered another 20 to 30 minutes, until ribs are fork tender This last step may take longer, depending on the size of your ribs.