Rub ribs with olive oil then season with Chupacabra Rub. Dredge in flour. In a pot, heat olive oil. Add short ribs and brown. 2 batches works best.
Remove ribs. Add onion and celery. Cook until almost brown. Add meat back in and cover with 2” of water. Season with 2 tbsp. of Chupacabra Rub and add Chupacabra “Marigate” with hand squashed tomatoes and bay leaves. Bring to a simmer and let cook for 4 ½ – 5 hours.
Add potatoes and cook for 30 minutes. Add carrots and cook till fork tender.
Serve straight up, over rice, or over mashed potatoes.