1/2 c. dry red wine
1/2 c. water
1 tsp. dried thyme, crushed
1/2 tsp. garlic salt
1/2 tsp. lemon pepper
2 lbs. beef plate short ribs, cut into serving size pieces

In Dutch oven combine the wine, water, thyme, garlic salt, and lemon salt. Add ribs. Cover and simmer for 1 1/4 to 1 1/2 hours or until ribs are just tender. Drain, reserving liquid. Place the ribs over slow coals. Grill for 15 to 20 minutes turning ribs occasionally and brushing with the wine mixture. Makes 4 servings.