Cabernet-Braised Beef Short Ribs

Cabernet-Braised Beef Short Ribs
Photo by Randy Mayor

Ingredients

  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon salt
  • Chopped parsley (optional)
  • 6 garlic cloves, sliced
  • 1 ½ cups fat-free, less-sodium beef broth
  • 1 cup (1-inch) slices carrot (about 2 medium)
  • 1 ½ cups (1-inch) slices celery (about 2 stalks)
  • + 14 more ingredients
    • 1 medium onion, cut into 8 wedges
    • ½ teaspoon salt
    • 4 cups hot cooked wide egg noodles
    • 2 (6-inch) rosemary sprigs
    • 2 pounds beef short ribs, trimmed
    • 2 (6-inch) rosemary sprigs
    • 4 cups hot cooked wide egg noodles
    • Cooking spray
    • 1 cup cabernet sauvignon or other dry red wine
    • 1 cup cabernet sauvignon or other dry red wine
    • 2 tablespoons tomato paste
    • ½ teaspoon freshly ground black pepper
    • 1 tablespoon all-purpose flour
    • Chopped parsley (optional)

1. Preheat oven to 300°.2. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Sprinkle ribs with salt and pepper. Add ribs to pan; cook for 8 minutes, browning on all sides. Remove from pan. Add beef broth to pan, scraping pan to loosen browned bits.3. Combine broth, wine, a...

View full recipe at My Recipes

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