Milk & Honey Beef Ribs

Milk & Honey Beef Ribs are a delicious and easy throw-together meal that your family will love.  It’s oven-baked slow and low for about 2 hours until the ribs are so tender and juicy that they pull right off the bone.  It’s a one-dish, flavorful meal of little red potatoes, mushrooms, carrots, onions, along with some fresh rosemary, sage and Bay leaves gently married in the milk and honey under the beef ribs.  Unbelievably delicious, and nutritional.

 Prep Time: 15 minutes       Cook Time: 2 hours 15 minutes       Servings: 6

Ingredients:

• 5-6 lbs of beef ribs
• 3 Tablespoons Extra-Virgin Olive Oil.
• Several sprigs of fresh rosemary
• 10-15 sage leaves
• 3 Bay Leaves
• 3 garlic cloves finely chopped
• Medium-size sweet onion thinly sliced.
• 2 Tablespoons red wine vinegar.
• 1/2 cup honey.
• 2 cups whole milk
• 1 cup heavy cream.
• 1 pound cremini mushrooms
• 1 pound carrots, peeled and chopped into thirds.

Preheat oven to 350 degrees.

Directions:

•  Using a deep-sided roasting pan, add potatoes, 1/2 the onions, the mushrooms, and carrots to the pan and set aside.
• In the measuring cup for the honey, add 3 Tablespoons of olive oil and red wine vinegar and whisk to combine.
• Coat each beef rib portion with the honey mixture and place in roasting pan round-side down on top of vegetables.
• Apply a liberal amount of salt and pepper
• Apply rosemary, sage, bay leaves under and on the beef ribs.
• Add remainder of the onions on top of ribs.
• Gently pour milk and cream over the ribs.
• Place uncovered in the oven at 350 degrees for 15 minutes.
• Remove from oven and tent the pan tightly with aluminum foil and bake for 2 hours.
• Remove from oven and let stand 10 minutes before opening and serving.
• Bon Appétit!!!