Rib Rationing Recipe

• Cooking spray
• 3 pounds beef short ribs, trimmed
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 cups low-sodium beef broth
• 1 cup Cabernet Sauvignon
• 2 tablespoons tomato paste
• 1 1/2 cups sliced celery
• 1 cup sliced carrots
• 6 garlic cloves, sliced
• 2 six-inch rosemary sprigs
• 1 medium onion, cut into 8 wedges
• 1 tablespoon flour
• Chopped fresh parsley, optional

1. Preheat the oven to 300u0b0. Heat a large skillet over medium-high heat. Coat skillet with cooking spray. Sprinkle the ribs with salt and pepper and add them to the pan. Brown on all sides, about 8 minutes, total. Remove ribs from pan and add broth, scraping to loosen browned bits.
2. Combine the broth, wine, and tomato paste in a bowl and stir until well blended. Place ribs, celery, carrots, garlic, rosemary, and onion in a 13 x 9-inch baking dish coated with cooking spray. Pour in broth mixture, cover with foil, and bake for 3 1/2 hours, or until ribs are very tender.
3. Uncover dish, remove ribs to a plate and tent them with foil. Strain broth through a sieve over a bowl. Discard solids, reserving carrots if desired. Carefully pour the broth into a large resealable plastic bag. Snip off one corner and drain liquid into a saucepan, stopping before reaching the layer of fat. Discard the fat.
4. Add the flour to the saucepan and bring to a boil over medium heat, stirring constantly with a whisk. Reduce heat and simmer, whisking, for three minutes until sauce has thickened.
5. Serve sauce with ribs over starch of your choice-noodles, potatoes, or root vegetable puree.

cooking spray, beef short ribs, salt, freshly ground black pepper, beef broth, cabernet sauvignon, tomato paste, celery, carrots, garlic, rosemary, onion, flour, fresh parsley

Taken from www.seriouseats.com/recipes/2008/03/cabernet-braised-beef-short-ribs-recipe.html (may not work)