Beef Short Ribs

potatoes
butter
yellow onion
beef short ribs
garlic salt
cayenne
black pepper.
red capsicum
brandy

Had some beef short ribs and wanted to come up with something interesting
to do with them. Acting on autopilot, I grabbed a ceramic casserole and
lined the bottom with potato sliced about 1/4-inch or slightly thicker,
single layer. Added a few dabs of butter, then placed a sliced yellow
onion on. Put the ribs on top and seasoned with garlic salt, cayenne and
black pepper. Finally, put a sliced red capsicum on top and added enough
Cles des Ducs Vieil Armagnac V.S.O.P. to douse the ribs and cover the
potatoes. Covered and baked for 45 minutes at 350 .

Served with steamed veggies and a lovely Barton & Guestier
Chateauneuf-du-Pape.

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