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- 2 T. olive oil
- 3 1/2 lbs. short ribs
- fresh ground pepper and sea salt
- 2 c. onions, cut in half and then sliced
- 4 large cloves garlic, minced
- 2 c. sliced carrots
- 1/4 t. celery salt
- 1/4 t. sea salt
- 1 1/2 t. fresh ground black pepper
- 1 c. beef broth
- 1 c. red wine (I used a zinfandel.)
View Full Recipe at Eliots Eats
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