Had some left-over beef short ribs from the 4th and so I wanted to come up with something interesting to do with them.
Acting on autopilot, I grabbed a ceramic casserole and lined the bottom with potato sliced about ¼-inch or slightly thicker, single layer. Added a few dabs of butter, then placed a sliced yellow onion on.
Put the ribs on top and seasoned with garlic salt, cayenne and black pepper. Finally, put a sliced red capsicum on top and added enough Clés des Ducs Vieil Armagnac V.S.O.P. to douse the ribs and cover the potatoes. Covered and baked for 45 minutes at 350°.
Served with steamed veggies and a lovely Barton & Guestier Châteauneuf-du-Pape.