Fourth of July Weekend 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 with 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 meat, and place a rosemary sprig on top.
6. Cover and transfer to the oven for about 2.5 hours until meat is tender.

There you have it! A quick low-calorie recipe that doesn’t skimp on flavor.