Ingredients

• 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

Instruction

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).