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sarayu_innsaei
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Season the ribs generously with salt and pepper — or as we say, listen to your ancestors! 👏🏽
Heat olive oil in a large pot or Dutch oven over medium-high. Sear ribs until golden on all sides (4–5 min).
Pour in the red wine, simmer 1–2 min, then reduce heat to low. Cover and cook for 2 hours, checking occasionally. Add a splash of wine, stock, or water if it starts to dry out.
Remove ribs and set aside. In the same pot, cook mushrooms 5 min, then add onions and garlic. Sauté another 5 min.
Stir in tomato paste, beef base, beef stock, potatoes, and collard greens. Return ribs to the pot. Bring to a boil, cover, and simmer low for 2–3 hours, until greens and meat are tender.
In a jar, shake together cold water + flour for a quick slurry. Add it to the stew along with carrots.
Simmer another 30 min, stirring occasionally, until thickened and carrots are soft.
Taste and adjust seasoning. Garnish with fresh parsley.