I decided to make my own birthday dinner, is that weird? We’ve cut out beef and I had a serious craving for red meat. My mouth was watering just reading this recipe.
This recipe is from Cooking Light, March 2008.
No substitutions were made.
Cabernet-Braised Beef Short Ribs
2 lbs beef short ribs, trimmed
1/2 tsp salt
1/2 tsp black pepper
1 1/2 c fat-free, less-sodium beef broth
1 c cabernet sauvigon or other dry red wine
2 tblsp tomato paste
1 1/2 c (1 inch) slices celery
1 c (1 inch) slices carrot
6 garlic cloves, sliced
2 6-inch rosemary sprigs
1 med onion, cut into 8 wedges
1 tblsp all-purpose flour
4 c hot cooked wide egg noodles
Preheat the oven to 300 degrees.
Heat a large skillet over med-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 brown 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 13×9 baking dish coated with cooking spray. Pour broth mixture over rib mixture. Cover with foil; bake at 300 degrees for 3.5 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. Serve sauce with ribs and noodles. Garnish with chopped parsley, if desired.
Holy Cow. This was just about the best birthday dinner ever. I used boneless short ribs, so total cooking time was 2 hours 45 min. The meat was fork tender. The sauce was rich. And adding grilled asparagus? A perfect compliment.