• Preheat the oven to 325°F (160°C).
• Heat the oil in an oven-proof Dutch oven or large saucepan set over medium-high heat.
• Season the ribs with 1/4 tsp (1 mL) of the salt and pepper.
• Brown the ribs, in batches, all over.
• Transfer to a plate.
• Reduce the temperature to medium.
• Add the onion, carrot, celery, thyme and remaining salt and pepper.
• Cook, stirring often, for 5 to 7 minutes or until golden.
• Stir in the tomato paste, flour and garlic.
• Cook, stirring constantly for 2 minutes.
• Meanwhile, steep the tea bags in 1 1/2 cups (375 mL) boiling water for 5 minutes.
• Squeeze and discard the bags.
• Gradually stir the tea and beef broth into the vegetable mixture.
• Add the short ribs, along with prunes and bay leaf; cover with foil or an oven-proof lid.
• Transfer to the oven to braise for 45 minutes; uncover and continue to braise for 45 minutes or until meat is very tender and the sauce is thickened.
• Serve over mashed potatoes or creamy polenta.
• Makes 4 servings.

Tetley Tips:

• The short ribs can be made a day ahead. If desired, skim the fat off the top before reheating gently in the oven until warmed through.
• Short ribs make a succulent, robust entrée, but if you prefer a leaner braise, you can use 1 lb (500 g) lean stewing beef instead.

*Per serving (1/4 recipe): 519 calories, 35 g fat, 14 g saturated fat, 69 mg cholesterol, 655 mg sodium, 26 g carbohydrates, 3 g fibre, 11 g sugars, 23 g protein. Excellent source of vitamin D and zinc. Good source of iron