Beef Short Ribs Supreme

Most of you know that I love to cook but lately it has become a drudge. Probably cause the outside temps have been above 100 and the last thing you want to do is heat up the kitchen. Most of the time it's coming up with a recipe to cook. If you're like me I cook the same 10 recipes over and over. Boring. A few years back a friend of mine, Susan, shared a short rib dish that her husband made. It was memorable. The local grocery store had short ribs on sale and it prompted me to recall the recipe she had given me. I bought the ribs and proceeded to look for the recipe. Well I couldn't find it. I called her and she gave me a new photo copy of the recipe. The recipe comes from "Favorite Recipes from Friends", (Mary Stoddard)The Town Hill School; Lakeville, Connecticut.
So here's the recipe. It's really good and it's going to be a new favorite of mine. If you make it let me know how you like it. During the last 1/2 hour of cooking I added some water to make it a little more saucy. I served it with mashed potatoes and a salad. Hope you like it.

Beef Short Ribs Supreme

Ingredients:
3-4 pounds beef short ribs
2 Tbls. vegetable oil
4 stalks celery, chopped
3 medium carrots, scraped and chopped
1 (6oz.) can tomato paste
½ c. firmly packed brown sugar
½ c. chopped onion
½ c. water
½ c. red wine vinegar
2 Tbls. Dijon mustard
2 tsp. salt
1 clove garlic, minced
1 bay leaf

Directions:
Brown short ribs on all sides in hot oil in a Dutch oven.
Cover and bake at 350 degrees for 1 hour.
Drain; return meat to Dutch oven.
Add celery and carrot.
Combine tomato paste and remaining ingredients; stir well.
Pour sauce over meat and vegetables in Dutch oven; cover and bake 1 ½ hours or until meat and vegetables are tender.
Remove and discard bay leaf.

Yield: 4 to 6 servings.