Fourth of July Ribs

• 3 Bone- in short ribs (about 2 pounds)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 3 tablespoons extra virgin  olive oil we recommend De cecco
• 1/2 white onion diced
• 1-2 cloves garlic crushed
• 1 cup beef broth, can be subbed for vegetable broth
• 2 tablespoons worcestershire sauce
• 1 spring fresh rosemary

Instructions

1. Preheat 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.
4. Add in onion and sautee 2-3 minutes. Add in garlic and sautee 1 more minute.
5. Pour in beef broth and worcestershire sauce. Bring to a simmer, add in meat. Place a rosemary sprig on top
6. Cover and transfer to oven for about 2.5 hours until meat is tender.