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Ingredients
- 4 Short Ribs
- 3 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 2 Tablespoons olive oil
- 1/2 cup flour
- 2 1/4 cups low sodium beef broth
- 1/2 cup dry white wine
- 3/4 cup carrots, chopped
- 1/2 cup onion, chiopped
- 8 ounces mushrooms, sliced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 8 ounces egg noodles
Preparation
Step 1
1. Sprinkle beef with 1/4 salt and pepper. Dredge in flour.
2. Heat 1 tablespoon olive oil in large skillet Brown meat on all sides, about 4 minutes.
3. Add beef broth and wine. Simmer for 1 3/4 hours. Empty pan and reserve meat and broth.
4. Heat remaining oil. Cook carrots and onion about 4 minutes. Add mushrooms and 1/4 teaspoon salt. Cook 5 minutes.
5. Add garlic. Cook 30 seconds. Add tomato paste. Cook 30 seconds.
6. Stir in reserved meat broth. Simmer 6 minutes until it begins to thicken.
7. Put ribs back in sauce until re-heated, about 5 minutes.
8. Serve over cooked, hot noodles.
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