• 6 (about 4 lbs) grass-fed bone-in short ribs
  • salt - to taste
  • black pepper - to taste
  • 3 tablespoons of extra virgin olive oil
  • 1/2 white onions - diced
  • 2-3 cloves of garlic - crushed 
  • 1 cup of grass-fed beef bone broth
  • 2 tablespoons Worcestershire sauce
  • 1 sprig fresh rosemary


  1. Pre heat oven to 350 degrees.
  2. Season all sides of the short ribs with salt and pepper.
  3. Heat a heavy, oven-safe pot over high heat. Add in olive oil and allow to heat briefly. Sear short ribs in olive oil, about 1 minute per side. Remove from pot and set aside.
  4. Add in onion and sauté 2-3 minutes until translucent. Add in garlic and sauté 1 minute more.
  5. Pour in beef bone broth and Worcestershire sauce. Bring to a simmer. Add in meat. Place a rosemary sprig on top. 
  6. Cover and transfer to preheated oven for about 2.5 hours, until meat is fork tender. 
  7. Serve with favorite side dish (recommend: mashed potatoes or whipped polenta).