3. Boil for about 15 minutes. (Use the fork test. If your tater slides off the fork, it's done!)
5. When the potatoes are done, add the milk and butter and mash them up.
The meat will fall apart in your mouth. And the flour you coated the ribs in helps to thicken the wine and tomato mixture into a heavenly gravy.
I recommend drinking the remainder of the wine with your meal. Red wine and beef are a beautiful couple.
Let me know how it turns out!