Instructions

1. Dry both side of the meat on paper towels. You want the ribs or roasts nice and dry.
2. In a Dutch oven, over medium high heat, pour some olive oil. A couple good dashes should do it.
3. When the oil is hot, add the butter.
4. As soon as the butter is melted and begins to froth, carefully place the meat in the pan.
5. Brown the meat until golden brown on one side before turning the pieces to brown the other side and seasoning each side as you brown them.
6. Once browned, remove from the pan and set aside while you prepare the vegetables.
7. 
8. To the hot pan, add the sliced onions, the crushed garlic and sauté about 2-3 minutes until the onions begin to brown along the edges. Season lightly.
9. Add the apple slices and stir to combine. Sauté another 5 minutes, being careful not to burn the onions or the apples.
10. Add the drained sauerkraut to the onion/apple mixture and combine well.
11. Top with the pieces of meat. Adjust seasonings.
12. Pour the wine or broth around the meat.
13. Lower the temperature and simmer for about 1 hour or until the meat is fork tender.
14. Prepare the steamed potatoes to coincide with the completion of the meat cooking.