Wine-Braised Short Ribs with Lemon Pasta

INGREDIENTS

• 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
• 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