Wine-Braised Short Ribs with Lemon Pasta

williams-sonoma.com

Molly

subheading: For the short ribs:

3⁄4 cup turkey brine blend*

2 quarts water

8 beef short ribs, about 4 1⁄2 lb. total

2 bottles (each 750ml) Cabernet Sauvignon

Salt and freshly ground five pepper blend, to

taste

1⁄3 cup minced fresh rosemary

3 Tbs. olive oil

2 yellow onions, diced

5 garlic cloves, sliced

1⁄2 cup all-purpose flour

1 1⁄2 cups beef stock

1⁄4 cup chopped fresh flat-leaf parsley

1 can (15 oz.) diced tomatoes, drained

subheading: For the pasta:

4 Tbs. (1⁄2 stick) unsalted butter

4 garlic cloves, minced

2 Tbs. lemon zest

1 lb. farfalle, cooked according to package

instructions, drained

1⁄3 cup chopped fresh chives

Salt and freshly ground pepper, to taste

Directions at williams-sonoma.com

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