Short Rib Soup

Short Rib Soup 1 tablespoon extra virgin olive oil 3-3.5 pounds boneless beef short ribs 1 large yellow onion coarsely chopped 2 stalks celery chopped 2 medium carrots sliced 4 ounces diced green chiles 2 teaspoons chili powder 30 ounces white beans Great Northern or pinto beans 3 1/2 cups beef broth 4.5 ounces Mexican-style stewed tomatoes diced Heat olive oil in a large Dutch oven, over medium heat. Dry short ribs with paper towels, making sure they are very dry. Season lightly with fine sea salt and freshly ground black pepper. Brown in three batches, making sure to not crowd the pan. Brown on all sides, removing to a plate. Repeat with all three batches. Allow to cool slightly and then shred using two forks. Add onions, celery and carrots to Dutch oven and allow them to soften, approximately 1 to 2 minutes. If bottom is dry, add an additional 1 tablespoon olive oil to prevent sticking. Add diced green chilies, chili powder, beans and broth to the mixture and allow to simmer covered for 30 minutes. Stir occasionally and add the tomatoes and shredded beef after first 30 minutes. Continue to simmer for another 90 minutes.