Sure, I can take a crack.

I took three beef ribs and browned them in a ditch oven with some canola oil. Then removed them and added a finely chopped onion and the carrots cut in large chunks to the accumulated fat and oil. I salted and added msg here along with herbs de provence and garlic and tomato paste when the onions were translucent. Added the meat back in bone side down and then added a bottle of cab sav minus one glass for the chef. Then I added about 400ml of beef stock (we just made a bunch from a standing rib roast we kept the bones from after Xmas). I let that reduce almost to a paste stirring and then dehydrated with water and simmer flipping the beef on occasion for a couple of hours until the beef was the desired tenderness. Made mashed potatoes with two russets and a half cup of cream and half stick of butter. Parsley to finish. Also had a bibb lettuce salad with skimmed fat from the braide and vinegar and lemon juice and salt and herbs de provence