short ribs from Deborah

Braised Short Ribs

- 4 to 5 lbs beef short ribs

- Salt and pepper
- Flour

- 2 Tbs vegetable oil

- 1 large diced onion

- 2 1/2 cups diced carrots

- 2 1/2 cups chopped celery

- 6 cloves minced garlic

- 6 oz. tomato paste

- 1 cup beef broth

- 1 1/2 cups red wine

- 1 T. pomegranate concentrate (optional - any fruit jam would probably have similar effect)

- 2 large sprigs fresh rosemary

- 1/4 cup chopped scallions

- 1 lb cooked egg noodles, for serving (serves 4-6)

• Season ribs with salt and pepper. Dredge the ribs in flour and shake off excess.

• Heat 2 Tbs oil in large dutch oven or braiser over high heat.

• Add short ribs and brown as evenly as possible. Do this in batches if necessary.

• Remove ribs and set aside. Reduce heat to medium-high and add onions, carrots, celery and garlic and cook until tender.

• Add tomato paste, beef broth, red wine and pomegranate and cook, stirring, until it is incorporated.

• Bring to a simmer, then add the ribs and rosemary. Return to simmer.

• Cover and cook over low heat for 3 – 31/2 hours until the meat easily falls off the bone. Remove ribs and rosemary sprigs.

• Stir until sauce thickens.

• Serve ribs over egg noodles and top with sauce. Garnish with scallions.

My friend Deborah ('on the bayside'), who comments at GeeeeeZ, brought the above dish over to my house Saturday night.........it's so good I thought I ought to share it! Try it, you'll love it, I promise!