French Influenced Braised Beef Short Ribs

I found this recipe in Cooking Enthusiast catalog, under the title of French Influenced. Very tender meat and nice thick sauce. Wonderful flavor. The recipe did call for 2 large sprigs of fresh Rosemary and I opted to use bay leaves instead as I don't care for Rosemary.

• Ready In: 3 hrs 30 mins
• Serves: 6

Ingredients

• 4 -5  lbs  beef short ribs
•  salt and pepper
• 2  tablespoons  vegetable oil
• 1  large onion, diced
• 2 1⁄2 cups  diced carrots
• 2 1⁄2 cups  chopped celery
• 8  garlic cloves, minced
• 6  ounces tomato paste
• 1  cup beef broth
• 1 1⁄2 cups red wine
• 2  bay leaves
• 1⁄4 cup  chopped scallion (optional)
• 1  tablespoon water
• 1  tablespoon cornstarch

Directions

1. Season ribs with salt and pepper.
2. Heat 2 tbs.oil in large dutch oven or braiser over medium high heat, add short ribs and brown as evenly as possible. Do in batches.
3. Remove ribs and set aside. Reduce heat to medium and add onions, carrots, celery, garlic and cook until tender.
4. Add tomato paste, beef broth, red wine and cook, stirring, until incorporated, add ribs and bay leaves, reduce to a simmer, cover and cook over low heat for 3 - 3 1/2 hours or until meat easily falls off the bone.
5. Remove from heat and let sit for about 15 minutes for fat to rise to the top, skim off any fat with a ladle. If sauce isn't thick enough remove ribs and add water/cornstarch mixture and bring to a boil, stir to thicken.
6. Serve ribs over egg noodles and top with sauce.
7. Garnish with scallions. (optional).