3 1/2 lb. beef short ribs
1 large Spanish onion, sliced
1 (28 oz.) can whole or diced tomatoes (drained)
1 (6 oz.) can tomato paste
1/2 cup water
1 clove garlic, minced
2 tsp. salt
1/2 tsp. paprika
pepper, to taste
1 bay leaf
1 tsp. Italian seasoning
3 tbsp. wine vinegar
4 tbsp. oil, divided

Preheat oven to 350°F. Heat 2 tablespoons oil in oven-proof casserole dish (placed on stove over medium-high heat). When hot sear ribs 3 minutes on each side.

Once seared season and set aside. Pour remaining oil into casserole dish. Add onion, garlic, paprika, Italian seasoning and vinegar. Cook 3 minutes. Stir in tomatoes, water and paste mix well. Drop in bay leaf and add ribs back to sauce.

Cover and bake at 350°F for about an hour and a half.

Ribs should be fork tender. Serve with noodles or rice.

Serves 4 to 6.

Submitted by: L. Collier