Braised Beef Short Ribs
- 4 to 5 lbs. beef short ribs
- Salt and pepper
- 2 Tbs. vegetable oil
- 1 large onion diced
- 2 1/2 cups diced carrots
- 2 1/2 cups chopped celery
- 6 oz. tomato paste
- 1 cup beef broth
- 1 1/2 cups red wine
- 6 cloves garlic, minced
- 2 large sprigs fresh rosemary
- 1/4 cup chopped scallions
- 1 Tbs Soup & Sauce Thickener
- 1 lbs. cooked egg noodles, for serving
Season the ribs with salt and pepper.
Heat 2 Tbs. oil in a large Dutch oven or braiser over high heat.
Add the short ribs and brown as evenly as possible. Do this in batches if necessary.
Remove the ribs and set aside.
Reduce heat to medium-high and add the onions, carrots, celery and garlic and cook until tender.
Stir in the tomato paste, until it is incorporated.
Add all the remaining ingredients, except rosemary, and stir until everything is incorporated.
Bring this liquid to a simmer, then add the ribs and the rosemary and return to a simmer.
Cover and cook over low heat for 3 to 3 1/2 hours until the meat easily falls off the bone.
Remove Ribs and rosemary sprigs.
Add the Soup & Sauce Thickener and stir until sauce thickens.
Place ribs over egg noodles on a platter and top with sauce.
Garnish with the scallions.