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. Remove ribs to a plate, cover to keep warm.
  3. Add chopped veggies to Dutch oven and cook, stirring occasionally, for 3 minutes. Add broth, rosemary, and ribs back to pot. Cover and place in a 325° oven for about 3 hours, when the meat should be very tender and falling off of the bone.
  4. If desired, take about 1 cup of the veggies and liquid and carefully puree it in a food processor or blender until semi smooth.
  5. Serve sauce over ribs.