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.
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.
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.
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.
This was great! The meat was falling off the bone perfect. My only complaint is that there was not nearly enough gravy. I'm not sure how you would rectify that since you are using the liquid from the initial cooking. Perhaps double the liquids to begin with?
Great make. Very easy to do for my first attempt at braising short ribs. I added an extra 3/4 cup of beef stock to the juices when I made the gravy. I made this dish with mashed potatoes instead of the noodles. The meat fell right off the bones at 3.5 hours, so tender and flavorful. Everyone loved it, including my 4 year old.
I have been preparing this recipe since it first appeared it the magazine. Everyone loves it. It is easy to prepare and tastes richly elegant. I have also served it with mashed potatoes and would like to try it with polenta.
Really delicious! My husband and I really enjoyed this, and it makes great leftovers. Made in the slow cooker. Next time, I'll double the liquid - nearly all of it evaporated cooking for 9 hours on low.
These are incredible. I used boneless short ribs and whole wheat pasta. I cut the recipe in thirds because there's only 2 of us. A couple things I'd recommend if you plan to do the same...don't reduce the amount of liquids, mine evaporated, and if your using a convection oven make sure you reduce the cook time I forgot and think that may have contributed to some of the loss of liquid. I used 4oz of dried noodles for the two of us. I will definitely make these again and would likely serve to company!