Rub ribs with olive oil and season with granulated garlic and Mrs. Dash. Add salt and pepper to taste.
Adding a little olive oil to skillet sear ribs on both sides.
Remove ribs and add carrots, celery and onion. Drizzle with a little olive oil and cook for about 6-7 min.
Add beef stock and return ribs to skillet. If using store bought stock, you may want to re-season, except NO salt. Cover and cook on lowest setting for about 3 hrs or until tender. Add water as needed to keep liquid at 2 c.
For gravy, mix together 2 tbsp of cornstarch and 1/2 c of water. Add to broth. Stir to mix and thicken. If too thick add a little more water.
Serve over mashed potatoes, rice or buttered pasta.