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Preheat oven to 300°.
Heat a large skillet over medium-high heat. Coat pan with cooking spray. Sprinkle ribs with salt and pepper.
Add ribs to pan; cook for 8 minutes, browning on all sides.
Remove from pan. Add beef broth to pan, scraping pan to loosen browned bits.
Combine broth, wine, and tomato paste in a medium bowl; stir with a whisk.
Place ribs, celery, carrot, garlic, rosemary, and onion in a 13 x 9–inch baking dish coated with cooking spray.
Pour broth mixture over rib mixture. Cover with foil; bake at 300° for 3 1/2 hours or until ribs are very tender.
Uncover dish; strain broth mixture through a sieve over a bowl, reserving liquid.
Reserve ribs; discard remaining solids. Place a zip-top plastic bag inside a 2-cup glass measure.
Pour reserved liquid into bag. Seal bag; carefully snip off 1 bottom corner of bag.
Drain liquid into a small saucepan, stopping before fat layer reaches opening; discard fat.
Add flour to pan, stirring well with a whisk.
Place pan over medium heat; bring to a boil, stirring constantly with a whisk.
Reduce heat, and simmer 3 minutes or until thick, stirring constantly with a whisk.
Serve sauce with ribs and noodles. Garnish with chopped parsley, if desired.