Recipe: Blackened New Orleans Braised Short Ribs (using tomato paste, beer and broth)

BLACKENED NEW ORLEANS BRAISED SHORT RIBS

3 to 4 pounds beef short ribs, cut into serving size pieces
2 tablespoons Creole seasoning
4 tablespoons vegetable oil, divided use
2 large onions, coarsely chopped
3 large carrots, coarsely chopped
3 stalks of celery, coarsely chopped
6 cloves garlic. minced
6 sprigs of fresh thyme leaves
1 (6 ounce) can tomato paste
1 (12 ounce) bottle dark beer
4 cups beef broth
1 3/4 cup vegetable broth

Season the ribs with the Creole seasoning. Heat 2 tablespoons oil in a 6 quart saucepan over medium high heat. Add the ribs in 2 batches and cook until they're well browned on all sides. Remove the ribs from the saucepan. Pour off any fat.

Reduce the heat to medium and add the remaining oil. Add the onions and carrots and cook until the vegetables are well browned, stirring occasionally.

Add celery, garlic, and thyme to the saucepan and cook until the celery is tender.

Stir the tomato paste and beer in the saucepan. Cook and stir for 5 minutes, scraping up the browned bits from the bottom of the saucepan.

Stir in the beef broth and vegetable broth and heat to a boil. Return the ribs to the saucepan and reduce heat to low. Cover and cook for 2 hours or until the ribs are fork tender.

Remove ribs from the saucepan and keep warm. Strain the cooking liquid and return it to the pot, Cook over medium high heat for 20 minutes or until the cooking liquid is slightly thickened.

Serve the ribs with the sauce.

Source: Campbell's