Braised Short Ribs

• 4 lb. beef short ribs
• 3 Tbsp. extra virgin olive oil
• 5 garlic cloves, chopped (green sprouts removed)
• 1 1/2 c. plum tomatoes with juice
• 1 c. carrots, chopped fine
• 2 ribs celery, chopped fine
• 1 c. onions, chopped fine
• 4 whole cloves
• 1/2 c. chopped parsley
• 1/2 c. red wine vinegar
• 1/2 c. dry white or red wine
• 1 Tbsp. tomato paste
• 2 Tbsp. brown sugar
• 1 tsp. salt or more if desired
• 1/4 tsp. cayenne pepper
• 2 to 3 c. beef stock
• 1 tsp. pepper

1. Preheat oven to 350u0b0.
2. Heat olive oil in Dutch oven or casserole and brown ribs well on all sides, a few at a time. Drain on paper towel.
3. Return ribs to Dutch oven or casserole with garlic, celery, carrots, onions and tomatoes.
4. In a bowl, mix vinegar, wine, tomato paste, sugar, salt, pepper and cayenne. Pour over meat and add stock to cover. Cover, set over medium fire and bring to boil.
5. Then bake in oven 1 1/2 hours.
6. Uncover and bake 1 hour longer or until meat is tender (adding more broth if needed).
7. Serves 6.

beef short ribs, extra virgin olive oil, garlic, tomatoes, carrots, celery, onions, cloves, parsley, red wine vinegar, dry white, tomato paste, brown sugar, salt, cayenne pepper, beef stock, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=987740 (may not work)