Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield
6 servings (serving size: 2 short ribs, 2/3 cup noodles, and about 2 1/2 tablespoons sauce)

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. 

How to Make It

Step 1

Preheat oven to 300°.

Step 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.

Step 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.

Step 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.

Step 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.

Ratings & Reviews

Delicious!

Nattles
June 20, 2015
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? 

London1's Review

evemarie
February 15, 2014
Loved these and think they would be great for company. Served with mashed potatoes rather than egg noodles. Did the sauce at a low temp in the microwave and it worked well

klewis16's Review

labwalker
November 09, 2013
N/A

labwalker's Review

Snpvolmer
February 25, 2013
N/A

Snpvolmer's Review

martyj
February 21, 2013
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.

src1164's Review

MLDenver
April 15, 2012
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.

Becky54's Review

src1164
February 22, 2012
Very nice and flavorful. Hard to believe this is a light recipe. I would also advise adding a little more liquid when cooking.

BeckiAlgeri's Review

twoloves
February 11, 2012
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.

Belladonna714's Review

mtngrl37
June 22, 2011
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!

steponme's Review

London1
February 03, 2011
These were very tender in delicious. I served with brown rice, small baked yam and blanched/sauteed green beans.