3 lbs beef short ribs
1 1/2 tsps salt, divided
1 tsp ground black pepper
1/2 tsp oregano leaves, crushed
1/2 tsp dried thyme leaves, crushed
1 Tbsp olive oil
1 each onion, chopped
2 each carrots, sliced diagonally
1 each celery, chopped
2 cups sliced mushrooms
1/2 cup dry red wine
1 cup beef broth
3 cups Mrs. Weiss'® Kluski Egg Noodles

Cooking Directions:

1.  Rub short ribs with a combination of 1/2 teaspoon salt, 1/2 teaspoon pepper, 1/4 teaspoon oregano and 1/4 teaspoon thyme. Set aside for 10 minutes.

2.  Heat oil in nonstick 5 to 6-quart dutch oven over medium-high heat. Add the ribs, half at a time and brown on both sides, about 3 to 5 minutes per side. Remove.

3.  Add onion, carrots, celery, mushrooms, 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, remaining 1/4 teaspoon oregano and remaining 1/4 teaspoon thyme to dutch oven. Cook vegetables for 10 minutes, stirring frequently.

4.  Add red wine and scrape up browned bits. Cook over high heat 1 to 2 minutes to reduce wine and cook off alcohol. Add broth. Bring to a simmer. Arrange ribs in dutch oven, spooning some of vegetables and broth over ribs; ribs do not have to be sauce covered.

5.  Cover, simmer for 2 hours, turning ribs over after 1 hour, or until the beef is tender and falling off the bones. Taste liquid and add remaining 1/2 teaspoon salt, if desired.  Before removing ribs from dutch oven, skim surface fat from sauce and discard. Discard bones.

6)  Prepare noodles according to package directions.  Drain, and place into large heatproof serving bowl. Top with short ribs, vegetables and sauce.