Instructions: Roughly chop the onion, carrot and celery. Place them in a soup pot, along with the ribs, thyme and basil. Add water to cover. Braise on medium heat for about 2 hours or until tender.

Meanwhile, make the marinade by combining all ingredients and stirring well. Remove the meat from the pot and remove the meat from the bone.

Prepare the sauce by reducing the liquid in the pot by half. Add the low-sodium beef broth and set aside.

Grill the meat six inches from heat source, for 1 to 2 minutes per side or until it is nicely browned, basting occasionally with the mustard marinade.

Garnish with chopped chives. Serve with mashed potatoes and the natural sauce.

This recipe yields 4 servings.

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