Cabernet-Braised Beef Short Ribs

Cabernet-Braised Beef Short Ribs
Photo by Randy Mayor

Ingredients

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

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

Comments


Best Wine Deals

See More Deals





Snooth Media Network