Short ribs with an awesome sauce served over rice or mashed potatoes.

Short Ribs from Marin Sun Farms – 8 ribs ($17)
2 large carrots
1 onion
2 celery stalks
2 to 3 cups water
Jasmine Rice or Potatoes

Marinade ingredients:
1 cup tangerine juice from 4 to 5 tangerines
3-4 cloves garlic, garlic pressed
Fresh thyme
Bay leaf
1 tablespoon (Colvita) balsamic vinegar
Splash of olive oil – 1 tablespoon
Salt and pepper

Marinate in deep bowl for about 4 hours in refrigerator.

How to cook:
Drain ribs and save marinade in another bowl.
Finely dice 2 large carrots, 1 onion, 2 celery stalks.
In a all-clad deep saucepan pot (4 qt) brown ribs over medium high heat for about 6 minutes a side. Remove ribs from pan and set aside.
Add vegetables to pot and sauté 8 to 10 minutes.  Add the ribs and marinade back into the pan. Add water, about 2 to 3 cups, which should fill about half the pot, just enough to cover ribs. Add a bay leaf and simmer over medium low heat, covered, for about 2 to 3 hours until meat is very tender. Remove rib bones with tongs as meat is tender enough to separate off the bone and continue simmering to tenderize meat for about another half hour.  Skim off fat. Take out meat and set aside in another bowl to cut later into small bite size pieces. Strain and squeeze out as much liquid and save the remaining liquid into a small saucepan (should be about 2 cups). Discard the solids. Reduce the sauce by half and skim off excess fat.

Serve rib meat and sauce over jasmine rice or mashed potatoes.