Penne with Braised Short Ribs
serves 4 to 6
4 pounds beef short ribs
Kosher salt and freshly ground black pepper
1/4 cup olive oil
1 large onion, diced
3 cloves garlic, coarsely chopped
5 Roma tomatoes, cut into eighths
1 cup red wine, such as Cabernet Sauvignon
3 tablespoons Dijon mustard
2 cups low-sodium beef broth
1 pound penne pasta
1/4 cup freshly grated Parmesan
1/4 cup chopped fresh flat-leaf parsley
Place an oven rack in the lower 1/3 of the oven. Preheat the oven to 350 degrees F.
Season the ribs with salt and pepper. In a large heavy-bottomed Dutch oven or ovenproof stock pot, heat the oil over medium-high heat. In batches, add the ribs and brown on all sides, about 8 to 10 minutes. Remove the ribs and set aside. Add the onion and garlic and cook, stirring frequently, for 2 minutes. Add the tomatoes, wine and mustard. Bring the mixture to a boil and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Return the ribs to the pan. Add the beef broth, cover the pan and place in the oven for 2 1/2 hours until the meat is fork-tender and falls easily from the bone
Remove the ribs from the cooking liquid. Using a large spoon, remove any excess fat from the surface of the cooking liquid. Using a ladle, transfer the cooking liquid in the bowl of a food processor. Process until the mixture is smooth. Pour the sauce into a saucepan and keep warm over low heat. Remove the meat from the bones. Discard the bones. Using 2 forks, shred the meat into small pieces. Stir the shredded meat into the sauce. Season with salt and pepper, to taste.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and place in a large serving bowl. Using a slotted spoon, remove the meat from the sauce and add to the pasta. Pour 1 cup of the sauce over the pasta. Toss well and thin out the pasta with more sauce, if needed. Sprinkle the pasta with Parmesan cheese and chopped parsley before serving.
I chose to use a French Pinot Noir in this dish, something I would drink with the dish.
My husband is a very picky eater but he raved over this and it is such an economical dinner as well.
Pared with a simple salad it was quite simply, an excellent dinner.
Whenever I find a recipe that pleases my husband and he raves about it, I will definitely be preparing this again and again.
I hope you are enjoying your weekend.
this looks really good. I'll have to put this on my "must try" list.
ReplyDeleteCarolyn,
ReplyDeleteI have never cooked short ribs, but this dish looks delicious. I love Giada's recipes, so easy and tasty. Thanks for sharing.
Oooh, Carolyn ~ GMTA, Braised short ribs are a favorite here and this version looks fabulous.
ReplyDeleteI just recently prepared some in the pressure cooker (my new favorite method.) It was a toss up of what starch to serve them with ~ this time creamy polenta won out, but I would have been so pleased to have your plate of goodness placed before me! xo~m.
P.S. Your kitchen looks so cozy and inviting ~ and nice food photos, as always! :)
This looks delicious, Carolyn. I'm a big fan of Giada's no fuss dishes. I will definitely try this.
ReplyDeleteLove seeing pictures of your beautiful kitchen!
XO,
Jane
That does sound delicious! I love braised short ribs and can imagine how good they would be with pasta. Thanks do much for writing the recipe down and sharing it.
ReplyDeleteThese look amazing! I can almost smell them! Giada always comes through on tastey dishes!
ReplyDelete