From the September/October 2011 issue
Serves 4


For the Ribs

  • Short ribs
  • Granulated garlic
  • Granulated onion
  • Sea salt
  • Freshly ground pepper
  • 1 TBSP oil

For the Sauce

  • 1 Qt beef (or chicken) broth
  • 5 celery stalks, chopped
  • 8 large carrots, chopped
  • 1 large yellow onion, chopped
  • 1 sprig fresh rosemary


  1. Season ribs liberally with garlic, onion, salt, and pepper on all sides.
  2. Heat oil over medium high heat in a large Dutch Oven. Brown ribs on all sides, about 8 minutes

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