This is one of those stick-to-your ribs meal-in-one-pan dish (except for a salad or something) that's sure to please everyone at the table. You can even pretend you're in Texas! *LOL*

Serves: 4
4 pounds Lean Beef Short Ribs
1 tablespoon Chili Powder
2 teaspoons Salt
1/2 teaspoon Pepper
1/2 teaspoon Oregano
1/2 teaspoon Basil
3 tablespoons Vegetable oil
1 large Onion -- sliced
2 cloves Garlic -- minced
2 cups Dry Red Wine
2 cans Red Kidney Beans (16-oz.each) -- rinsed and drained

Trim excess fat from ribs. In small bowl, combine chili powder, salt, pepper oregano and basil; rub into meat with fingers and let stand at room temperature 1 hour.

Preheat oven to 350 degrees; grease 13x9x2 baking pan. In a large skillet, brown ribs in oil over medium heat on all sides; remove and set aside. In same pan, saute onion and garlic until soft; spread mixture on bottom of baking pan.; place ribs on top and pour wine over all. Cover; bake 1-1/2 to 2 hours, or until ribs are fork-tender. Add beans; cover and bake 30 minutes more. Place ribs on platter; stir beans into pan juices and spoon around ribs.

Copyright 2004 Carol Stevens, Shaboom's Kitchen, All Rights Reserved