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
Preparation
- Heat 3 tablespoons oil in an oven-safe 8-quart saucepot over medium-high heat. Add beef and cook for 10 minutes or until well browned on both sides.
- Remove beef from saucepot. Pour off any fat.
- Heat remaining oil in saucepot over medium heat. Add garlic, onion, carrots, celery, parsley, thyme and bay leaves and cook for 5 minutes or until vegetables are lightly browned, stirring often.
- Stir in tomato paste and cook for 1 minute. Stir in wine and stock and heat to a boil. Return beef to the saucepot. Cover saucepot.
- Bake at 350°F for 2 1/2 hours or until beef is fork-tender. Skim fat from surface of stock mixture.
- Transfer beef to a serving platter. Heat stock mixture in saucepot over medium heat to a boil. Cook until mixture is reduced to 1 quart. Remove and discard parsley and thyme sprigs and bay leaves. Serve beef and gravy over noodles.
Serves
Makes 6 servings
Source
Wolfgang Puck Soup, Stock, Broth
Provided by Family Features
