Cabernet-Braised Beef Short Ribs

Cabernet-Braised Beef Short Ribs
Photo by Randy Mayor

Ingredients

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

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