1Preheat an oven to 350°
Stud the rinsed and peeled rack of corned beef ribs with the three cloves, fairly evenly spaced along the top meaty side of the ribs.
Place the ribs in a large, deep covered roasting pan or Dutch oven.
Sprinkle the peppercorns on top of the ribs along with the slices of garlic and the bay leaves.
Add enough water to just cover the ribs–this will vary depending on the size of your pan.
Put the pan, covered, into the oven and cook for one hour.
While the ribs are braising for the first hour, prepare the vegetables.
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This hearty beef stew is easy, but not lazy. Braising the meat in red wine and beef broth for an hour before adding the carrots and potatoes ensures the vegetables are tender, not mushy. Frozen peas stirred in at the end add a pop of color and freshness. Get the recipe.