Cabernet-Braised Beef Short Ribs

2lbs. beef short ribs, trimmed
1/2 tsp. salt
1/2 tsp. white pepper
1½ cups beef broth
1 cup cabernet sauvignon or other dry red wine
2 tbsp. tomato paste
2 stalks celery, sliced
2 medium carrots, sliced
6 garlic cloves, sliced
2 rosemary sprigs
1 medium onion, cut into 8 wedges
1 tbsp. flour
4 cups hot cooked wide egg noodles

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 x 9 glass
baking dish coated with cooking spray. Pour broth mixture over rib
mixture. Cover with foil; bake at 300° for 3½ 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. Reduce heat, and simmer
3 minutes or until thick, stirring constantly with a whisk. Serve
sauce with ribs and noodles.

6 servings