2 lbs. beef ribs
2 tbsp. vegetable oil
1 tsp. dried thyme leaves
1 tsp. dried marjoram leaves
1 tbsp. minced parsley
1/4 tsp. freshly ground pepper
1 tsp. salt
1/2 c. beef broth
2 leeks, split, washed and cut into pieces
4 med. thin skinned potatoes, cut into wedges
2 tbsp. red table wine
Minced parsley, for garnish

Heat oil in heavy Dutch oven. Add ribs. Brown slowly on all sides. Remove as much fat as possible, using bulb baster or spoon. Add thyme, marjoram, parsley, pepper, salt, and beef broth. Cover tightly. Simmer over low heat for about 1 hour.

Add leeks and potatoes around meat. Sprinkle with wine. Cover. Simmer 15 to 30 minutes longer or until meat is fork-tender and leeks and potatoes are tender. Arrange on platter. Sprinkle with minced parsley. Serve.