Asian In America

1. The night before, arrange the ribs in a rectangle glass pan, or a non-reactive container. Pour the entire bottle of wine. Add the onions on top. Cover with plastic wrap. Refrigerate overnight. 2. The following day, in a large skillet, heat the extra virgin olive oil. Take out the ribs from the refrigerator and unwrap. Season with salt and pepper. Add them to the skillet and pan sear over medium heat. Turn the ribs quickly until the sides are brown. This should take about 15 minutes. Transfer the ribs to a slow cooker. 3. Meanwhile in the same skillet, add the onions, garlic and celery. Saute over a low heat until the vegetables are soft and onions nearly transparent, for about 10 minutes. Add the wine, thyme, salt and pepper. Add the wine marinade and broth. Bring to a boil, turning the heat to a high. 4. Transfer the entire beef dish to the slow cooker to cook. Adjust settings to cook on high for 3 to 4 hours depending on your slow cooker. *Our Calphalon 4-quart slow cooker took 3 hours to cook and soften these ribs. 5.How to make homemade mashed potatoes: boil the peeled potatoes in enough water. After the potatoes have softened in about 20 minutes, drain the water. Mash the potatoes. Add the sour cream, heavy cream, soft butter, salt and black pepper. Keep warm till the beef is cooked. 6. When the beef ribs are cooked, prepare the roasted vegetables: arrange sliced vegetables in a row on a tray with parchment paper. Preheat the oven at 425 F degrees. Drizzle the veggies with extra virgin olive oil, salt and pepper. Sprinkle top with crumbled goat cheese. Bake for 15 to 18 minutes or till the vegetables are soft and cheese is melted. Serve hot with the beef and potatoes. 7. To plate the beef and potatoes: arrange a cup of mashed potatoes on the center of a dinner plate. Pour one large chunk of beef ribs, with the gravy falling on the mashed potatoes. Add some of the cooked onion slices to this. Serve hot.