Cabernet Beef Short Ribs

Slow cooked ribs that fall off the bone and melt in your mouth… What more can you ask for? This dish is perfect for a festive yom tov meal. We recommend serving it with a simple side dish of wide egg noodles to catch the flavorful cabernet sauce.

Ingredients:

2 pounds beef short ribs, trimmed
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups beef broth
1 cup Cabernet Sauvignon or other dry red wine
2 tablespoons tomato paste
2 stalks celery, sliced
2 medium carrots, sliced
6 garlic cloves
2 rosemary sprigs
1 medium onion, cut into 8 wedges
1 tablespoon all-purpose flour

Directions:

1. Preheat oven to 300°. Coat a large skillet with cooking spray (or a scant amount of oil). Heat the skillet over a medium-high heat. 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.
2. 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. Pour broth mixture over rib mixture. Cover with foil; bake at 300° for 3 1/2 hours or until ribs are very tender.
3. 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.
4. 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.

Adapted from: Cooking Light.

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