Cabernet-Braised Beef Short Ribs

Cabernet-Braised Beef Short Ribs
Photo by Randy Mayor

Ingredients

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

Comments


Best Wine Deals

See More Deals





Snooth Media Network