Ingredients: 4lbs Beef Short Ribs 1 Medium onion, sliced 2 carrots, diced 2 Ribs of celery, diced 1 28oz can diced tomatoes 2 cups Beef Broth 1 cup Dry red wine 2 tbsp Olive oil 6 cloves garlic, minced 1/2 tsp Marjoram 1/2 tsp Basil 1/8 tsp Salt 1/8 tsp Black pepper 3 Bay leaves

Dry Rub 1/4 cup Chili powder 1 tbsp Garlic powder 1 tbsp Onion powder 1/2 tsp salt 1 tsp ground black pepper

Instructions:

• The day before cooking your short ribs, place your dry rub into a bowl with the short ribs and completely cover the meat with the rub. Place the spiced short ribs into a zip lock plastic bag and refrigerate or keep on ice until cooking.
• To prepare your short ribs start by heating your dutch oven to about 300 degrees
• Pour your olive oil into the dutch oven and brown the short ribs on all sides. Remove the short ribs to a bowl, cover and set aside.
• Add the garlic, diced carrots and celery to the Dutch oven and give them a light saute'.
• Add the short ribs, onion, the tomato with its liquid, then the rest of the ingredients.
• Cover your Dutch oven and cook at 300 degrees for two hours.
• Use 20 charcoal briquettes for the outdoor cooking of this recipe with charcoal as your fuel. Place 10 lit briquettes on top and 10 underneath your Dutch oven. Replace your coals about every 30-40 minutes. You may need more coals in windy or cold weather..