For the roasted beef ribs:

1. Preheat grill to medium-low (250-275 degrees).
2. Season beef ribs with rosemary, sage, salt, pepper and lemon juice.
3. Place on grill bone-side down and close lid to cook for roughly 1 hour.
4. Remove ribs and wrap in foil or high-quality butcher paper. This will allow the ribs to cook and retain moisture and give you an even cook on the ribs.
5. Cook for an additional 2 hour. Check for tenderness. Tip: the meat should pull away from the bone easily but not fall off on its own. This will leave the meat with a very slight toothiness.
6. Once cooked to your desired doneness, remove and keep ribs in their cooking pouch while you increase the temperature of the grill to medium-high.

For the caramelized onion puree:

1. Combine all ingredients in a medium sauce pot and bring to a simmer.
2. As the onion mixture cooks it will begin to caramelize. Stir and scrape all the fond back into the onion mixture. This will continue to darken as it cooks. Turn down the cooking temperature and allow to cook until a uniform caramel color.
3. Remove from heat and puree with food processor or hand blender. Puree as smooth as you can and desire. Chunky is also okay.
4. Set aside until ready to serve.

For the roasted fingerling potatoes:

1. Combine all ingredients in a medium mixing bowl and place into a foil pouch.
2. Place on grill while ribs are cooking. They will cook like a baked potato.
3. Once fully cooked, open the top of the pouch carefully and allow potatoes to brown.
4. Remove from grill and set aside until ribs are ready.

For the shishito peppers:

1. Heat grill to medium-high heat.
2. Season peppers with olive oil and sea salt.
3. Place peppers on the grill in an even layer. Char and mark the peppers to desired doneness.  Remove from grill and set aside.

To plate: 

1. Cut each rib into 2-bone sections. Serve with the onion puree and a small amount of potatoes and several shishito peppers.
2. Squeeze the lemons over the entire dish and serve.