INGREDIENTS
3 1/2
lbs beef chuck short ribs
2
whole shallots, minced
3
stalks celery, diced
2 tbsp
vegetable oil
2 1/2 cups
Barefoot Cabernet Sauvignon
1 cup
beef broth
3 tbsp
brown sugar
2 tbsp
tomato paste
1 1/2 tbsp
all purpose flour
1 1/2 tsp
salt, divided
1 tsp
pepper, divided