INGREDIENTS
- 6 serving-sized pieces beef short ribs (about 4 pounds)
- 1 teaspoon black peppercorns, crushed
- 1/4 cup all-purpose flour
- 1/4 cup vegetable oil
- 10 cloves garlic, peeled
- 1 large onion, cut into 1-inch pieces (about 1 cup)
- 2 medium carrots, cut into 1-inch pieces (about 1 cup)
- 2 stalks celery, cut into 1-inch pieces (about 1 1/2 cups)
- 6 sprigs fresh Italian (flat-leaf) parsley
- 2 sprigs fresh thyme leaves
- 2 bay leaves
- 2 tablespoons tomato paste
- 2 cups Cabernet Sauvignon or other dry red wine
- 4 cups Wolfgang Puck® All Natural Beef-Flavored Stock Hot cooked noodles or mashed potatoes
Prep: 30 minutes
Cook: 3 hours 5 minutes
Makes: 6 servings
Cost per recipe: $20.28
Cost per recipe serving $3.38
This recipe uses Wolfgang Puck's® All Natural Beef-Flavored Stock
DIRECTIONS:
- Season the beef with the peppercorns. Coat the beef with the flour.
- Heat 3 tablespoons oil in an oven-safe 8-quart saucepot over medium- high heat. Add the beef and cook for 10 minutes or until it's well browned on both sides. Remove the beef from the saucepot. Pour off any fat.
- Heat the remaining oil in the saucepot over medium heat. Add the garlic, onion, carrots, celery, parsley, thyme and bay leaves and cook for 5 minutes or until the vegetables are lightly browned, stirring often.
- Stir in the tomato paste and cook for 1 minute. Stir in the wine and stock and heat to a boil. Return the beef to the saucepot. Cover the saucepot. 5. Bake at 350°F. for 2 1/2 hours or until the beef is fork-tender. Skim the fat from the surface of the stock mixture.
- Transfer the beef to a serving platter. Heat the stock mixture in the saucepot over medium heat to a boil. Cook until the mixture is reduced to 1 quart. Remove and discard the parsley and thyme sprigs and bay leaves. Serve the beef and gravy over the noodles.