Balsamic Braised Beef Short Ribs

• 2 Tablespoons Olive Oil
• 3 pounds Beef Short Ribs (I Used Boneless), 6-8 Portions
• Salt And Pepper
• 1 whole Medium Onion, Chopped
• 2 whole Carrots, Peeled And Chopped
• 2 stalks Celery, Trimmed And Chopped
• 2 cloves Garlic, Minced
• 1 cup Beef Broth
• 6 Tablespoons Good Balsamic Vinegar
• 2 Tablespoons Brown Sugar
• 2 cans (14 1/2 Oz. Size) Diced Tomatoes

1. Preheat oven to 300 degrees F.
2. Set a Dutch oven or oven-proof lidded pot over medium-high heat.
3. Swirl with olive oil.
4. Pat the short ribs dry with a paper towel and season meat well on all sides with salt and pepper.
5. Working in batches, sear the short ribs on all sides until nicely browned.
6. Remove short ribs to a plate and set aside.
7. Add the onions, carrots, and celery to the pan.
8. Cook, stirring often, about 5 minutes.
9. Add the garlic and cook 1-2 more minutes.
10. Return the ribs to the pan, followed by broth, vinegar, sugar, and tomatoes.
11. Season with salt and pepper.
12. Bring to a simmer.
13. Cover and put into the oven.
14. Bake for 3 hours.
15. Serve short ribs over mashed potatoes with some of the vegetables and pan juices.
16. Adapted from Gastronomical Sovereignty.

olive oil, short, salt, onion, carrots, stalks celery, garlic, beef broth, vinegar, brown sugar, tomatoes

Taken from tastykitchen.com/recipes/main-courses/balsamic-braised-beef-short-ribs/ (may not work)