Prep 20 mins
Cook 3 hrs
This is from Cooking Light. Great for a day you are home to let them cook a long time! Makes 6 servings of 2 ribs, 2/3 cup noodles and 2 1/2 tablespoons sauce.
- 2 lbs beef short ribs, trimmed
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- 1 1⁄2 cups fat free low-sodium beef broth
- 1 cup cabernet sauvignon wine or 1 cup dry red wine
- 2 tablespoons tomato paste
- 1 1⁄2 cups celery, sliced 1 inch
- 1 cup carrot, sliced 1 inch
- 6 garlic cloves, sliced
- 2 rosemary sprigs (6 inches each)
- 1 medium onion, cut into 8 wedges
- 1 tablespoon all-purpose flour
- 4 cups hot cooked wide egg noodles
- Preheat oven to 300 degrees.
- 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 9x13-inch baking pan coated with cooking spray. Pour broth mixture over rib mixture. Cover with foil; bake at 300 degrees 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 remining solids. Place a zip-top plastic bag inside a 2-cup glass measure. Pour reserved mixture 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.
I have made this many times but never reviewed. I have made it with both bone-in short ribs and also with flanken-style short ribs. When I use the big bone-in ribs I always add a large portobella mushroom, thickly sliced for every 3 ribs I'm cooking. With the flanken ribs I use either portobella or button mushrooms sliced. I always soak the meat in a can of beer for an hour or so, then pat dry and season as desired. I reserve the beer and use it for liquid with Better Than Bouillon beef base. I use merlot for the wine and increase the amount to 11/2 cups so we have plenty of sauce for the noodles. For the garlic i use minced refrigerated garlic. I offten cook it at 325 to decrease the cooking time to about 2 1/2 hours. (flanken ribs require a little less cooking time) When I use flanken-style ribs, I often retain the vegatables and return to the pot after removing the fat (if I've cut them in large enough chunks that they're not overcooked. If it needs thickening at the end, I use a cornstarch slurry rather than flour. This is an excellent and tasty recipe.
This was a fine meal. In general I recommend using a wine you are willing to drink with the meal. The fat separation trick is worth it's weight in gold!
Very much like a boeuf bourguignon with shortribs. Good, easy inexpensive recipe. House smelled great while it was cooking too, an added bonus!