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Beef Short Rib Supreme

Source: Recipe Hound

3 to 4 pounds beef short ribs
2 tablespoons vegetable oil
4 stalks celery, chopped
3 medium carrots, scraped and chopped
1 (6-ounce) can tomato paste
1/2 cup firmly packed brown sugar
1/2 cup chopped onion
1/2 cup water
1/2 cup red wine vinegar
2 tablespoons Dijon mustard
2 teaspoons salt
1 clove garlic, minced
1 bay leaf

Brown short ribs on all sides in hot oil in a Dutch oven. Cover and bake at 350 F for 1 hour. Drain; return meat to Dutch oven. Add celery and carrot. Combine tomato paste and remaining ingredients; stir well. Pour over meat and vegetables in Dutch oven; cover and bake 1-1/2 hours or until meat and vegetables are tender. Remove and discard bay leaf.