Cabernet-Braised Beef Short Ribs

Cabernet-Braised Beef Short Ribs Recipe
Photo: Randy Mayor; Styling: Leigh Ann Ross
Braising beef short ribs in a mixture of red wine, beef broth, tomato paste, herbs, and vegetables makes them unbelievably tender.  Serve with cooked egg noodles and a homemade pan sauce. 


6 servings (serving size: 2 short ribs, 2/3 cup noodles, and about 2 1/2 tablespoons sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 499
Caloriesfromfat 41 %
Fat 22.8 g
Satfat 9.2 g
Monofat 9.7 g
Polyfat 1.2 g
Protein 40.8 g
Carbohydrate 30.1 g
Fiber 1.7 g
Cholesterol 136 mg
Iron 5.8 mg
Sodium 427 mg
Calcium 33 mg


Cooking spray
2 pounds beef short ribs, trimmed
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups fat-free, less-sodium beef broth
1 cup cabernet sauvignon or other dry red wine
2 tablespoons tomato paste
1 1/2 cups (1-inch) slices celery (about 2 stalks)
1 cup (1-inch) slices carrot (about 2 medium)
6 garlic cloves, sliced
2 (6-inch) rosemary sprigs
1 medium onion, cut into 8 wedges
1 tablespoon all-purpose flour
4 cups hot cooked wide egg noodles
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, and tomato paste in a medium bowl; stir with a whisk. Place ribs, celery, carrot, garlic, rosemary, and onion in a 13 x 9–inch baking dish coated with cooking spray. Pour broth mixture over rib mixture. Cover with foil; bake at 300° for 3 1/2 hours or until ribs are very tender.

4. Uncover dish; strain broth mixture through a sieve over a bowl, reserving liquid. Reserve ribs; discard remaining solids. Place a zip-top plastic bag inside a 2-cup glass measure. Pour reserved liquid into bag. Seal bag; carefully snip off 1 bottom corner of bag. Drain liquid into a small saucepan, stopping before fat layer reaches opening; discard fat.

5. Add flour to pan, stirring well with a whisk. Place pan over medium heat; bring to a boil, stirring constantly with a whisk. Reduce heat, and simmer 3 minutes or until thick, stirring constantly with a whisk. Serve sauce with ribs and noodles. Garnish with chopped parsley, if desired.

Jackie Mills, MS, RD,

Cooking Light

March 2008
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