[bgill]

Thanks, that’s interesting. Maybe I could marinade the strips with the seasoning, sear it, and into the over to cook through.

[cc2k]

wrote:

Thanks, that’s interesting. Maybe I could marinade the strips with the seasoning, sear it, and into the over to cook through.

My recipe was more for steaks than for thicker pieces like I think you had with the boneless ribs.

Now, I'm wishing I had braised ours last night. The steaks we got were tough, with a bit of gristle that wasn't really visible in the package.

I'm filing that recipe for "Beef Braised in Rosemary Wine Sauce," away for another time, though, for the future. I'll probably use beef stock, and I'll probably combine the herbs and spices with the red wine and some of the olive oil and marinate the meet for an hour or more before cooking. That does look delicious, though, and your report is good info.