From the September/October 2011 issue
Serves 4

Ingredients

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

Directions

  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

attempt from :18.205.176.100
You have met your free view limit. To access the full article, please login or subscribe.

Subscribe Today

Paleo Magazine is the leading print publication dedicated to the Paleo lifestyle and provides readers with the information they need to live strong, vibrant, healthy lives.

Subscriptions include:

  • Immediate access to all web content.
  • Immediate access to our library of 40+ back issues.
  • 1-yr of Paleo Magazine delivered to your door weeks before it’s available in stores.
  • Free digital extras (Paleo 101 & 102 ebooks and Farmers Market guide).
Subscribe Today