Beef Short Ribs

Ingredients

• 1  bay leaf 
• 4 servings beef broth to cover the ribs
• 3 pounds beef short ribs 
• 1 medium carrots peeled chopped
• 2  celery stalks chopped
• 0.5 teaspoon thyme leaves dried
• 2 cloves garlic roughly chopped
• 1 tablespoon oil 
• 1 medium onion sliced
• 4 servings salt and pepper black
• 15 ounce tomato paste canned

Equipment

• frying pan
• dutch oven

Directions

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