Ruth’s Saucy Boneless Ribs

from Ruth Jass – Frankfort, Illinois

3 or 4 Laramie Cattle boneless ribs
1 onion coursely chopped
2 cups good quality beef stock (heated)
1 can Rotel Original Diced Tomatoes and Green Chilies
1 1/2 to 2 pounds fingerly potatoes
Heat 1 tablespoon olive oil in large skillet. Coat ribs with flour and brown on each side. Remove from pan and place in crockpot. Saute onions in same skillet until lightly browned. Add to crockpot. Put in crockpot beef stock and Rotel tomoatoes. Cook on High for 3 hours. Wash and cut potatoes in half lengthwise and put in crockpot. Cook additional 3 hours on high.
Serve with a nice green salad and sourdough bread.