3 pounds lean ground beef
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon beef bouillon granules
3 cups water
2 pounds carrots, sliced
1 head cabbage, shredded
2 tablespoons butter
4 teaspoons olive oil
1 1/2 teaspoons salt
1 teaspoon ground black pepper
4 teaspoons grated lemon zest
1 teaspoons lemon juice
1 teaspoon dried thyme
1/2 cup dry white wine
1/3 cup white sugar
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl combine the ground beef, salt and ground black pepper. Sprinkle generously over the ribs.
Bake in preheated oven for 45 minutes. Meanwhile, bring a large pot of water to a boil. Place ribs in water to soak for 15 to 20 minutes. Drain, reserving about 1 cup liquid.
In a large saucepan over medium-low heat, brown the reserved liquid and place the ribs in the water until completely cooked through. Drain and cool.
Heat the reserved onion mixture in a large skillet over medium-low heat. Add the reserved carrot and cabbage and saute for 5 minutes. Stir in butter, olive oil, sugar, salt and pepper. Simmer covered for 5 minutes.
Pour broth into 2 large ramekins, and place them in a slow cooker. Add the lemon juice and cook for an additional 1 minute. Stir in lemon rind, juice from lemon rind, half the lemon zest and 2 teaspoons lemon juice. Stir together and pour into prepared slow cooker.
Cover, and cook on Low for 35 to 40 hours, or until the internal temperature is 165. Stir in the wine to bring to a boil. Cook 4 to 5 minutes, stirring occasionally. Remove lid to simmer.