Heat large, deep, heavy casserole dish over med-high heat. Sprinkle ribs with salt and pepper and cook for 4-5 min on each side or until well-browned.

Simultaneously, prepare the jus by browning the onion and garlic for about 5 minutes or until golden brown. Add oregano, vinegar, tomatoes, bone broth, salt, and pepper and start to simmer.

Add the ribs to the jus and put in the oven with the lid on. Heat at 425 degrees F° for 30 minutes and then reduce heat to 350 degrees F° and heat for 2 hours.

Remove meat and transfer to a pot with warm beef bone broth to keep the meat warm while reducing the jus.

Use a large saucepan for the jus reduction. Strain the casserole dish juices to remove solids and skim the fat from the surface. In the saucepan, simmer the juices over high heat for up to 10 minutes or until the sauce is adequately thickened (coats the back of a spoon without sliding off).

Pull saucepan from the heat and whisk in 2 tablespoons butter until velvety. Season with salt and white pepper.

When time to serve, coat the ribs with the glaze and pop into the oven for a couple of minutes to form a nice glazed bark. Remove and plate, drizzling remaining glaze on the ribs.

Place a few inches of chicken bone broth in a large pot. Bring to a boil.

Once boiling, place a steamer insert and then cauliflower florets. Cover pot and steam for 12-14 minutes, or until completely tender.

Drain and return cauliflower to pot. Add bone broth, ghee/butter, and garlic to the cauliflower. Use an immersion blender to combine the ingredients.

Once combined, stir in the cheese over low to medium heat until completely melted.

Season with salt and pepper and plate.

Steam broccolini in a large pot.

Remove, toss with olive oil and lemon juice. Season with salt and pepper before plating.