Short Ribs

This one's Alton Brown's

• ¼ c tomato paste
• ¼ c apple cider vinegar
• 1½ tsp Worcestershire sauce
• 1 tbsp paprika
• 1½ tsp thyme, oregano, rosemary
• 3 lbs beef short ribs
• salt
• 1 yellow onion, sliced thin
• 1 lb potatoes, diced small, or
  thick egg noodles

Whisk together tomato paste, vinegar, Worcestershire sauce, paprika, and herbs.

Season short ribs with salt, and sear all sides over medium high heat.

Place meat into wet mixture and toss to coat. Wrap it all up in heavy duty foil.

Cook at 250℉ for 4 hours, over a pan to catch drippings.

Drain liquid from foil and refrigerate it to separate and solidify the fat. Let meat cool to room temp.

Trim meat from the bone and connective tissue, and cut into smaller pieces.

Cook onion in a tablespoon of fat, seasoned with salt, for a few minutes.

Add potatoes, seasoned with pepper, then add the drained liquid. Cook over low heat for 30 minutes until potatoes are tender.

or

Boil egg noodles until done, toss in onions and drained liquid.

Add meat and cook just enough to heat it all back up.