Cabernet-Braised Beef Short Ribs

Incredible.  This recipe was billed as a last chance for comfort food before winter comes to an end.  I can’t limit it to just that timeframe.  With a cooking time over three hours, we had ample opportunity during the day to wander through the house and breathe the intoxicating aroma emanating from our kitchen.   Six cloves of garlic, the celery, the beef and a cup of cabernet sauvignon.  The waiting was almost too much to bear.  Of course, since we needed a cup of wine for the recipe we opened a bottle of Rutherford Ranch cabernet sauvignon and enjoyed a glass.  Please click on the link to my review, as it was fantastic as well.  The fork tender beef and rich sauce over egg noodles was a fitting reward for an afternoon of anticipation.

This recipe provided by our friends at Cooking Light magazine.


  • Cooking spray
  • 2 pounds beef short ribs, trimmed
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly cracked 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)


Preheat oven to 300 degrees F.

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 13×9-inch baking dish coated with cooking spray.  Pour broth mixture over rib mixture.  Cover with foil, bake at 300 degrees F 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 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 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.

Yield 6 servings (serving size: 2 short ribs, 2/3 cup noodles, and about 2-1/2 tablespoons sauce)


2 Responses to Cabernet-Braised Beef Short Ribs

  1. Cathy says:

    I agree, this cannot be limited to once a year. I could have this meal, once a month….it was that good!

  2. Ashley says:

    This recipe is screaming to be tested out in my crockpot! Mmmm…..

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