This is a cold, rainy day, all day recipe. The meaty beef ribs are seared then slow cooked in beef broth, red wine, thyme, and Rotel. This is a three hour cook in the oven for fall-apart ribs. I hope you like it.

2 pounds meaty beef back ribs
1 teaspoon black pepper
1 teaspoon creole seasoning
32 ounces beef broth
8 ounces red wine
2 cans Rotel
1 onion, quartered
3 cloves garlic
3 tablespoons olive oil

Preheat oven to 270.

Heat skillet to medium high.

Add oil to pan.

Mix creole seasoning and black pepper and coat ribs.

Add ribs to pan and brown.

In an oven-safe pan, red wine, beef broth, garlic, onion, and Rotel; then add ribs.

Add to oven and bake for 3 hour or until meat falls off bone.

Serve.