SHORT RIBS JARDINIERE

3 lbs 1.5 kg BEEF SHORT RIBS ½ cup 125 mL water 2 tbsp 30 mL oil 1 1 large Spanish onion, sliced 2 2 large green peppers, sliced 1 lb 500 g mushrooms, sliced ¼ cup 50 mL pimento, drained, chopped ¼ cup 50 mL flour 2 2 cans (5½ oz/156 mL) tomato paste 4 cups 1 L beef broth or stock     Salt and pepper

Cut ribs into serving size pieces. Place in roasting pan or Dutch oven. Add water; braise covered at 350°F (180°C), 1½ hours. Drain drippings. Sauté onions, green peppers, mushrooms and pimento in oil. Blend flour with tomato paste. Add vegetables, tomato paste and beef stock to short ribs, mixing well. Cover and bake at 325°F (160°C), 1 hour. Add salt and pepper to taste. Serve over noodles or rice. Makes 6 servings.