French Influenced Braised Beef Short Ribs

Season ribs with salt and pepper.

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.

Remove ribs and set aside. Reduce heat to medium and add onions, carrots, celery, garlic and cook until tender.

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.

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.

Serve ribs over egg noodles and top with sauce.

Garnish with scallions. (optional).