Beef Short Ribs

By LKWolfe

Ingredients

• 3-4 pounds beef short ribs
• 1 medium onion, sliced
• 1 medium carrot, peeled and chopped
• 2 celery stalks, chopped
• 2 cloves garlic, roughly chopped
• 1 (15-ounce) can tomato paste
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 1 tablespoon oil
• Salt and black pepper
• Beef broth, enough to cover the ribs

Details

Servings 4

Preparation

Step 1

In a large Dutch oven heat the oil and brown the ribs on all sides. Add the carrots, celery, onion and garlic. Continue to cook for about 2 to 3 minutes. Add the tomato paste and cook stiring slowly for 3 more minutes. Optional: you can dust the short ribs at this time with flour to help thicken the sauce. Add the rest of the ingredients and cover. Cook for about 2 hours on low heat (simmer) or until the meat begins to pull from the bone. When done remove from the pan and strain the liquid. You can now thicken the sauce or leave as is and season with salt and pepper. Serve with mashed potatoes.