√ The first stage ◇ Seasoned raw ribs dipped in flour and grilled, stewed to a soup consistency ◇ Roasted and then stewed to produce aroma and stewed in the soup together ◇ Roast and color before stewing, which can save stewing time ◇ Roast first and then stew to remove excess fat, and the soup is less oily √ The second stage ◇ The red wine broth should cover the surface, and the broth is 1.7 times that of beef ◇ Stew on medium heat for 2 hours to soften the glutinous muscles ◇ Uncover the lid for the first hour, speed up the stewing and bring to a boil ◇ Cover the lid for the second hour to prevent the surface of the sirloin from being air-dried and over-burned ◇ Take it out and cover it for 30 minutes to help soften the taste √ The third stage ◇ Collect the juice on high heat, remove the beef, and make the soup separately ◇ Beef ribs need to consider weightlessness and step retention rate, the longer the stew, the better ◇ It is necessary to consider the upper level of access and safety issues ◇ Without the lid, the high temperature accelerates the juice collection and shortens the time ◇ Steam oven production does not require human care, stirring at any time