Makes six servings
Prep time: five minutes
Cook time: eight hours in the slow cooker, plus 25 minutes on the stove
1 small onion, minced
1/2 cup Dijon mustard
1 tsp. sea salt
1 cup dry white wine
4 lb. beef ribs, English cut (cut parallel to the bone)
1/2 cup fresh sage leaves, divided
1 tbs. olive oil
The day of: In a medium bowl, combine the onion, mustard, salt, and white wine. Chop 2 tablespoons of the sage and add to the sauce. Stir to mix well.
Place the ribs in a large slow cooker and pour the sauce over the ribs. Turn to coat.
Cover tightly and cook for eight hours on low.
When the ribs are very tender, use tongs to transfer them to a casserole dish. Preheat the oven to 200 degrees F.
Pour the liquid from the slow cooker into a medium saucepan. If desired, skim the fat from the sauce with a spoon. Place the saucepan over medium-high heat and bring to a boil, then reduce to medium to boil vigorously for about 15 minutes to thicken the sauce. Pour sauce over the ribs and turn carefully to coat. Cover with foil and place in the warm oven until time to serve.
In a small frying pan, heat olive oil over medium-high heat and fry the remaining whole sage leaves until crisped, about three to five seconds each. Keep at room temperature until time to serve.
To serve: Sprinkle fried sage leaves over the ribs.