Short-Ribs

4 T. bacon fat
3 lbs. beef short ribs
½ cup diced onion
¾ cup diced celery
3 cloves garlic, thickly sliced
2 cups beef bouillon
Salt & Pepper to taste

Heat bacon fat in deep heavy skillet or dutch oven and brown ribs on all sides. Remove ribs from heat and keep warm. Saute onion and celery in same skillet until golden brown; add garlic. Cook for two more minutes. Place ribs back into pan and pour bouillon over them. Salt and pepper. Simmer for 3 hours or until meat pulls away from bones easily. Serve with Horseradish Cream Sauce. These are melt-in-your-mouth fabulous!