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.
Cabernet-Braised Beef Short Ribs
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.
Yield: 6 servings (serving size: 2 short ribs, 2/3 cup noodles, and about 2 1/2 tablespoons sauce)
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Amount per serving
- Calories: 499
- Calories from fat: 41%
- Fat: 22.8g
- Saturated fat: 9.2g
- Monounsaturated fat: 9.7g
- Polyunsaturated fat: 1.2g
- Protein: 40.8g
- Carbohydrate: 30.1g
- Fiber: 1.7g
- Cholesterol: 136mg
- Iron: 5.8mg
- Sodium: 427mg
- Calcium: 33mg
- 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.
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