Beef Short Ribs

By McLean

Ingredients

• 3 to 4 lbs. beef short ribs
• 2 tablespoons vegetable oil
• 4 stalks celery, chopped
• 3 medium carrots, chopped
• 1 (6 oz.) can tomato paste
• 1/2 cup firmly packed brown sugar
• 1/2 cup chopped onion
• 1/2 cup water
• 1/2 cup red wine vinegar
• 2 tablespoons Worcestershire sauce
• 2 tablespoons Dijon mustard
• 2 teaspoons salt
• 1 clove garlic, minced
• 1 bay leaf

Preparation

Step 1

In Dutch oven, brown short ribs on all sides in hot oil. Cover and bake at 350 degrees for one hour. Drain. Return meat to Dutch oven. Add celery and carrots. Combine tomato paste and remaining ingredients. Stir well. Pour over meat and vegetables in the Dutch oven.
Cover and bake for 1 1/2 hours or until meat and vegetables are tender. Remove and discard the bay leaf.