Country Beef Rib Pot Roast

Preheat oven to 400 degrees F (205 degrees C).

Into a pot over medium heat, add Unsalted Butter (4 Tbsp). Heat until lightly browned.

Season the tops of the Country-Style Beef Ribs (6) with Salt (to taste) and Ground Black Pepper (to taste) then add them seasoned side down into the pot. Sear for 2 minutes on each side, turning the heat up to high for the second side. Remove and set aside.

Heat the remaining fat until bubbling. Add 1 of the Onion (1). Place the ribs back on top of the onions, then add half the Dried Oregano (1/2 tsp), half the Dried Rosemary (1/4 tsp), half the Dried Marjoram (1/4 tsp), half the Dried Basil (1/4 tsp), Chili Sauce (4 Tbsp), Ketchup (1/2 cup), and half a cup of Water (1/2 cup). Cover pot and place in the oven for 45 minutes to an hour.

Add Potatoes (9) to the pot. Season with remaining Dried Oregano (1/2 tsp), Dried Rosemary (1/4 tsp), Dried Marjoram (1/4 tsp), and Dried Basil (1/4 tsp). Cover and bake for another 20 minutes.

Remove the ribs and bake the potatoes for another 15 minutes.

Remove the potatos from the pot and set aside. Return the pot to the stove and, on high heat, heat the juices from the roast. Pour in All-Purpose Flour (4 Tbsp). Stir until mixture comes together.

Add Water (2 cups) and continue to stir until mixture forms a smooth sauce.

Add the Onion (1) and bring to a simmer. Cover and cook for 4 minutes.

Add the ribs and the potatoes back to the pot. Cover and return to the oven for 10 minutes.

Remove from oven and serve hot with your favorite sides.