3-4 bone-in short ribs (about 2 pounds)
¼ Teaspoon black pepper
¼ teaspoon salt
1 ½ tablespoons olive oil
½ cup white onion, diced
3 cloves garlic, minced
½ cup beef broth
½ cup red wine
2 ounces Worcestershire sauce
1 teaspoon rosemary, dried
Preheat oven to 350°
Season ribs on all sides with salt & pepper
In a heavy cast iron pot, over high heat add olive oil and allow to heat briefly. Sear ribs in olive oil, about 1 minute per side, to render fat. Remove ribs from pot and set aside.
Add onion and sauté 3-5 minutes, until softened. Add garlic and sauté 1 minute more.
Add beef broth, red wine, rosemary, and Worcestershire sauce. Bring to simmer, Return ribs to pot.
Cover with lid and transfer to preheated oven for 2.5 hours until meat is tender.