Step-by-Step Instructions

1. 1.Season the Beef Ribs

   Place 1 pound of beef ribs in a container. Season with 1 teaspoon of garlic black pepper, 1 teaspoon of Slap Yo Mama, 1 teaspoon of Tony's Creole, 2 teaspoons of Accent, 2 teaspoons of onion powder, and 1 teaspoon of extra virgin olive oil. Mix thoroughly to coat the meat. Set aside in the refrigerator to marinate for 30-45 minutes.

2. 2.Season the Fresh Green Beans

   Place 1.5 pounds of fresh, cleaned, and clipped green beans in a container. Season with 3 teaspoons of Slap Yo Mama, 3 teaspoons of garlic black pepper, 1 tablespoon of onion powder, 1/2 tablespoon of chicken bouillon, 1 tablespoon of Accent, 3 teaspoons of Creole, 1 teaspoon of smoke paprika, 2 teaspoons of extra virgin olive oil, 1 tablespoon of minced garlic, and 1/2 small chopped onion. Mix well until all green beans are coated.

3. 3.Cook the Green Beans

   In a pan over medium heat, melt 4 tablespoons of Blue Bonnet butter. Add 1 tablespoon of minced garlic and roast until fragrant. Add the seasoned green beans to the pan. Pour in 1 cup of water, cover with a lid, and turn the heat down to low to steam. Allow to cook until tender, then remove the lid and add black pepper to taste. Keep warm.

4. 4.Pan-Sear the Beef Ribs

   In a separate pan, heat 1 tablespoon of extra virgin olive oil over medium-high heat. Place the marinated beef ribs in the hot pan and pan-sear for 3-4 minutes on each side until browned. The ribs do not need to be fully cooked at this stage, as they will cook further in the gravy. Remove the seared ribs from the pan and set aside.

5. 5.Prepare the Red Wine Gravy Base

   In the same pan used for the ribs, add 2 more teaspoons of olive oil (totaling 1 tablespoon). Add 1/2 red, 1/2 orange, and 1/2 yellow bell peppers (sliced), 1/2 small onion (sliced), and 4 stalks of chopped celery. Sauté for 1-2 minutes until vegetables begin to soften. Add 2 teaspoons of tomato paste and 1/4 cup of flour, stirring well to combine and form a roux. Gradually add 3 cups of water, stirring constantly to prevent lumps, until the mixture begins to thicken. Turn the heat down to low.

6. 6.Finish the Gravy and Cook Ribs

   Pour in 1 cup of red cooking wine. Add 1/2 tablespoon of Better Than Beef Bouillon, 1 teaspoon of chicken bouillon, 2 teaspoons of Creole, 2 teaspoons of Dan-O's, 1 tablespoon of Accent, 1 tablespoon of onion powder, and 2 teaspoons of Slap Yo Mama. Whisk well. Return the seared beef ribs to the gravy. Cover and let simmer for 30 minutes. After 30 minutes, add 5 whole, peeled carrots to the pot. Cover again and cook for another 30 minutes, or until the ribs are tender and the carrots are cooked through. Taste and adjust seasonings as needed after the wine has cooked down.

7. 7.Prepare the Mashed Potatoes

   While the ribs are simmering, drain the boiled potatoes. Add 4 tablespoons of butter, 2 tablespoons of green onion, 1 teaspoon of garlic black pepper, 1/2 tablespoon of onion powder, 3 teaspoons of Accent, 2 teaspoons of Slap Yo Mama, 2 teaspoons of Creole, 1/2 cup of heavy cream, and 1 tablespoon of dry parsley to the potatoes. Mash until smooth and creamy. Taste and adjust seasonings, adding more heavy cream, Accent, onion powder, and Creole if desired.

8. 8.Plate and Serve

   Once all components are cooked, plate the smothered beef ribs over a bed of garlic mashed potatoes, garnished with the cooked carrots and fresh butter garlic green beans. Serve immediately.