Cabernet-Braised Beef Short Ribs

• 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

1. Preheat oven to 300 degrees.
2. 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.
3. 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.
4. 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.
5. 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.

short ribs, salt, fresh ground black pepper, beef broth, cabernet sauvignon wine, tomato paste, celery, carrot, garlic, rosemary, onion, flour, egg noodles

Taken from www.food.com/recipe/cabernet-braised-beef-short-ribs-295409 (may not work)