Recipe - Braised Short Ribs 2

2 tablespoon Vegetable oil
2 One half pound Short ribs,; cut into
individual ribs
2 tablespoon Creole seasoning
1 cup Chopped onions
One half cup Chopped celery
One half cup Chopped carrot
1 cup Peeled, seeded & chopped
tomatoes
2 tablespoon Chopped garlic
One half cup Red wine vinegar
2 tablespoon Worcestershire sauce
3 Bay leaves
2 teaspoon Black pepper
2 qt Beef broth
One fourth cup Chopped scallion (green part
only),; for sprinkling

Heat oil in a dutch oven or large, heavy covered pot over high heat. Season
ribs with Creole seasoning, patting it in well with your hands. When pot is
nearly smoking add ribs without crowding them and sear on all sides until
they form a brown crust. Do this in batches, if necessary. When all ribs
have browned, add onions, celery and carrot; sautJ 1 minute to brown
lightly. Stir in tomatoes, garlic, vinegar, Worcestershire sauce, bay
leaves, pepper and enough broth to just cover ribs. Bring to a boil, reduce
heat to gently simmering, cover and simmer until very tender, about 2 1/2
hours.

To serve, mound ribs in center of 4 plates, spoon sauce over and garnish
with chopped scallion.

Yield: 4 serving
Recipe By :ESSENCE OF EMERIL SHOW #EE062

Posted to MCRecipe Digest V1 #276

Date: Sun, 03 Nov 1996 17:25:54 0500

From: Rowaan rowaan@ix.netcom.com