Ingredients
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4 -5 lbs beef short ribs
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salt and pepper
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2 tablespoons vegetable oil
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1 large onion, diced
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2 1/2 cups diced carrots
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2 1/2 cups chopped celery
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8 garlic cloves, minced
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6 ounces tomato paste
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1 cup beef broth
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1 1/2 cups red wine
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2 bay leaves
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1 tablespoon water
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1 tablespoon cornstarch
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1/4 cup chopped scallion
Instructions
- Season ribs with salt and pepper.
- Heat 2 tbs.oil in large dutch oven or braiser over medium high heat, add short ribs and brown as evenly as possible. Do in batches.
- Remove ribs and set aside. Reduce heat to medium and add onions, carrots, celery, garlic and cook until tender.
- Add tomato paste, beef broth, red wine and cook, stirring, until incorporated, add ribs and bay leaves, reduce to a simmer, cover and cook over low heat for 3 - 3 1/2 hours or until meat easily falls off the bone.
- Remove from heat and let sit for about 15 minutes for fat to rise to the top, skim off any fat with a ladle. If sauce isn't thick enough remove ribs and add water/cornstarch mixture and bring to a boil, stir to thicken.
- Serve ribs over egg noodles and top with sauce.
- Garnish with scallions. (optional).