Beef Short Ribs(Prep Time: 10 Minutes. Cook Time: 2 Hours And 10 Minutes.)

• 3 to 4 lb. beef short ribs
• 1 medium onion, sliced
• 1 medium carrot, peeled and chopped
• 2 celery stalks, chopped
• 2 cloves garlic, roughly chopped
• 1 (15 oz.) can tomato paste
• 1 bay leaf
• 1/2 tsp. dried thyme
• 1 Tbsp. oil
• salt and black pepper
• beef broth (enough to cover the ribs)

1. In a large Dutch oven, heat the oil and brown the ribs on all sides.
2. Add the carrots, celery, onion and garlic.
3. Continue to cook for about 2 to 3 minutes.
4. Add the tomato paste and cook, stirring slowly, for 3 more minutes.
5. (Optional:
6. You can dust the short ribs at this time with flour to help thicken the sauce.)
7. Add the rest of the ingredients and cover.
8. Cook for about 2 hours on low heat (simmer) or until the meat begins to pull from the bone. When done, remove form the pan and strain the liquid.
9. You can now thicken the sauce or leave as is and season with salt and pepper. Serve with truffle mashed potatoes and haricots verts.
10. Yield:
11. 4 servings.

beef short ribs, onion, carrot, celery stalks, garlic, tomato paste, bay leaf, thyme, oil, salt, beef broth

Taken from www.cookbooks.com/Recipe-Details.aspx?id=129460 (may not work)