In a large cooking pot heat ghee then add beef ribs to brown the outside 1-2 minutes each side.
Chop onion, celery, carrots, and potatoes.
Remove beef after browned, set in a bowl, and cover with foil.
Add chopped onion to a pot of fond and cook for 2 minutes then add celery for another minute. And carrots & potatoes as well as 1 Guinness & 4 cups of beef stock.
Re-Enter beef to pot and add salt, pepper, Thyme, Sage, & Oregano to taste.
Then to top off add 2 tablespoons of Worchester Sauce, 1 Tablespoon of Apple Cider Vinegar, & ½ tube of Tomato paste. Adjust to taste as needed.
Heat oven to 215°F (102°C) put the pot in the oven for 1 hour.
Check on the reduction of liquid…if needing more reduction continue to cook for up to another hour. If further thinking is needed add a flour roux (a ¼ cup at a time…half flour and half butter).
Once fully cooked and reduced top on potato recipe below and enjoy!
