*  Exported from  MasterCook II  *
                                BRAISED SHORT RIBS
 Serving Size  :      Preparation Time :
 Categories    :New Text Import
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
        2  tablespoons   vegetable oil
    2 1/2  pounds        short ribs, -- cut into individual ribs
        2  tablespoons   Creole seasoning
        1  cup           chopped onions
      1/2  cup           chopped celery
      1/2  cup           chopped carrot
        1  cup           peeled, seeded & chopped tomatoes
        2  tablespoons   chopped garlic
      1/2  cup           red wine vinegar
        2  tablespoons   Worcestershire sauce
        3  bay           leaves
        2  teaspoons     black pepper
        2  quarts        beef broth
      1/4  cup           chopped scallion (green part only), -- for
 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
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