Braised Short Ribs, Carrots and Tomatoes with Egg Noodles

This is definitely a weekend meal. This recipe requires patience and time, but it is well worth it.

Boneless Short Ribs
Olive Oil
Beef Broth
2 Cups Chopped Carrots
1 Diced Yellow Onion
3 Coarsely Chopped Garlic Cloves
(1) Can Diced Tomatoes
Salt and Pepper for Seasoning
Egg Noodles
Shredded Parmesan (optional)

Heat Dutch Oven (or heavy large Sauce Pan) over medium-high heat. Drizzle with Olive Oil. Season short ribs with salt and pepper. Brown all sides of the short ribs. Cover short ribs with broth (just covered to the top of the short ribs - about 2 1/2 cups). Cover and reduce to a simmer. Cook for 1 hour and 45 minutes.

Remove short ribs and liquid (set aside in a bowl).

Dice carrots, onions and chop garlic. Add carrots and season with salt and pepper. Sauté for about 10 minutes. Add onion and season with salt and pepper. Sauté for about 5 minutes. Add garlic and sauté for about 10 minutes. Add diced tomatoes, short ribs and liquid.

Cover and reduce to a simmer. Cook for 1 hour.

During last half of an hour of cooking time, bring water in a separate pot to a boil and cook pasta according to package directions.

After short rib mixture has finished cooking for 1 hour. Remove lid and bring up heat up to a heavy boil. With the back of a wooden spoon, break short ribs up to a shredded mixture.

Top cooked egg noodles with short rib mixture. Top with shredded parmesan (optional), serve and ENJOY!!!!

Wine paring......Pinot Noir or Merlot.