1 1/2 pounds beef short ribs
26 ounces chicken stock
1 cup red table wine
1 cup water
1 (14.5 oz.) can stewed tomatoes
1 bag parsnips (about 6) course chopped
1 large onion (sliced)
1 tablespoon olive oil
4 tablespoons butter
3 tablespoons flour
1 tablespoon garlic powder
Salt and pepper to taste
1 (12 ounce) bag extra-wide egg noodles
Season short ribs liberally with salt, pepper and garlic. In a large soup pot with 1 tablespoon of olive oil brown short ribs on all side until no red is showing (about 15 minutes). Once browned remove and wrap in foil. Turn heat on high and add 1 cup red wine and deglaze the pan. While liquid is still boiling add butter and flour stirring constantly. Slowly add chicken stock and water. Return short ribs to pot. Cover and cook about 3 hours until meat pulls away from bone easily. Remove bones and save to make beef stock for a later use.
Preheat oven to 400º F.
In a 9 x 13 baking pan add parsnips, onions and 1 tablespoon olive oil and toss. Roast for 30 minutes stirring two to three times. While vegetables are roasting cook egg noodles as directed on package. Add vegetables and noodles to soup and simmer on low another 15 minutes. For a thinner soup add water or chicken stock as desired.
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