This my absolute favorite part of beef
and my favorite comfort food

Old School Braised beef short ribs
3 ½ pounds beef sort ribs cut into thick pieces
1/2 cup flour
1 onion, chopped
1 cups chopped carrots
1 cup chopped celery
3 cups homemade or beef broth
3 tablespoons tomato paste
Dash Worcestershire sauce
Kosher salt and freshly ground black pepper
Hot buttered rice or mashed potatoes for serving

Heat oven to 325 degrees F.

Heat a large Skillet oven over medium high heat. Season the short ribs on all sides with a big pinch of salt and pepper. Add flour to a pie plate and . Dredge the short ribs through the flour, dusting off excess.

Add oil to the skillet and when hot, brown short ribs on both sides, about 8 to 10 minutes total. Remove to a plate and drain off some of the grease, if necessary. Add the onions ,celery and carrots and sauté until tender, about 5 minutes.

Add flour to remaining oil and brown Stir in the broth, tomato paste, Worcestershire sauce, and bring to a boil. Reduce heat, add the liquid to browned short ribs and any of its juice that may be on the plate, and cover with a lid.
Place in oven for 23 hours, checking occasionally to make sure the liquid hasn’t reduced below the halfway mark . Skim off any visible fat floating on the surface and serve over hot buttered rice or mashed potatoes


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