Braised Short Ribs with Egg Noodles

By tlshinnick

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.