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Ingredients

• 1 tablespoon  unsalted butter
• 1   medium onion, finely chopped
• 1   large celery rib, finely chopped
• 1   large carrot, finely chopped
• 2 tablespoons  tomato paste
• 2 tablespoons  all-purpose flour
• 1 750-milliliter  bottle dry red wine
• 2 cups  veal or chicken stock
• 2 tablespoons  vegetable oil
• 4   2-inch-thick, flanken-cut short ribs with bone (2 3/4 pounds)
•   Salt and freshly ground pepper
•   Buttered egg noodles, for serving

Description

"A Good Sauce Is The Bridge Between The Meat And The Wine," Says Ken Frank. When Pairing Beef With Cabernet, He Usually Serves A Hearty Red-wine Sauce, Like The One On These Short Ribs. Veal Stock Gives The Dish Extra-deep Flavor, But Chicken St

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