Braised Short Ribs

• 2 tablespoons vegetable oil
• 2 1/2 lbs beef short ribs
• 2 tablespoons creole seasoning
• 1 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup chopped carrot
• 14 1/2 ounces tomatoes, canned
• 2 tablespoons chopped garlic
• 1/2 cup red wine vinegar
• 2 tablespoons Worcestershire sauce
• 3 bay leaves
• 2 teaspoons black pepper
• 2 quarts beef broth
• 1/4 cup chopped scallion, for sprinkling

1. Heat oil in a dutch oven or large, heavy covered pot over high heat.
2. Season ribs with Creole seasoning, patting it in well with your hands. When pot is nearly smoking add ribs without crowding them and sear on all sides until they form a brown crust. Do this in batches, if necessary.
3. When all ribs have browned, add onions, celery and carrot; saute 1 minute to brown lightly. Stir in tomatoes, garlic, vinegar, Worcestershire sauce, bay leaves, pepper and.
4. enough broth to just cover ribs.
5. Bring to a boil, reduce heat to gently simmering, cover and simmer until very tender, about 2 1/2 hours.
6. To serve, mound ribs in center of 4 plates, spoon sauce over and garnish with chopped scallion.

vegetable oil, beef short ribs, creole seasoning, onion, celery, carrot, tomatoes, garlic, red wine vinegar, worcestershire sauce, bay leaves, black pepper, beef broth, scallion

Taken from www.food.com/recipe/braised-short-ribs-236872 (may not work)