http://begourmet.home.att.net no longer exists. It was a home-chef that I hooked Eddie up with for classes back in 2004. This recipe has been dormant ever since as we never could find boneless beef ribs. We make it with top sirloin here. Other than that, we only changed it to add more beef broth. It was very tasty, with a nice zippy flavor, and we will definitely be making it again.
2 tbsp. olive oil
2 tbsp. butter
3lbs. sliced boneless beef ribs, timed and pounded ½ inch thick
Kosher salt and black pepper
1 carrot, sliced
1 rib celery, diced
1 tsp sun-dried tomato paste of ketchup
2 tsp herbes de Provence, crushed
½ cup Noilly Prat vermouth or dry white wine
1 cup beef broth or stock
1 tsp. honey
1 tsp. vinegar
Parsley and olives for garnish
Pound steaks with salt and pepper to flatten. Heat oil over medium-high heat in a heavy skillet until hot but not smoking, add butter and brown ribs on both sides. Remove the ribs to a plate and keep warm. Drain all but 2 tbsp. of the oil and butter, and, in the same pan, sauté the carrots and celery, stirring until soft and brown. Add the tomato paste and cook 1 min. more. Add the dried herbs and the broth.
Bring to a boil. Add the steaks back to the pan and cover. Simmer the steaks until very tender, and 1 ½ to 2 hours.
Remove the meat from the pan and set aside on a warm serving platter. Strain the vegetables from the liquid and reduce the liquid for about o minutes, or until 1 cup remains. Stir in honey and vinegar. Pour the sauce over the steaks and sprinkle with parsley and olives.