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Penne With Braised Short Ribs

6 Reviews

I saw this recipe for Penne with Braised Short Ribs by Giada a long time ago, but I kept forgetting to make it. I’ve finally gotten around to it and it was delicious. I’ve never had pasta with short ribs before! The sauce is rich and full, and the meat is so tender. It’s the perfect dish to let cook all day and serve to guests that evening.

What is the Difference Between Short Ribs and Spare Ribs?

Beef short ribs are the equivalent of spare ribs in pork.

Beef short ribs are usually larger and meatier than pork spare ribs.

How Do You Know When Pasta Is Done?

The only way to know for sure if pasta is done is to taste it.

Pasta should be cooked al dente, or firm to the bite.

How Long Will Cooked Pasta Keep?

Properly stored, pasta should keep for 3-5 days.

Cooked pasta should be kept in the refrigerator in a shallow container with a lid.

Penne With Braised Short Ribs

Raised in the Kitchen - Carrian Cheney
148 days

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Penne with Braised Short Ribs

4.67 from 6 votes
Prep Time: 20 minutes
Cook Time: 2 hours 55 minutes
Total Time: 3 hours 15 minutes
Servings: 6

Ingredients

recipe by Giada De Laurentiis

  • 4 pounds short ribs beef
  • Kosher Salt and freshly ground black pepper
  • 1/4 cup olive oil
  • 1 onion large, diced
  • 3 cloves garlic coarsely chopped
  • 5 tomatoes Roma, cut into eighths
  • 1 cup red wine
  • 3 tablespoons Dijon Mustard
  • 2 cups beef broth low-sodium
  • 1 pound penne pasta
  • 1/4 cup Parmesan freshly grated
  • 1/4 cup Parsley chopped fresh flat-leaf

Instructions

  • Place an oven rack in the lower 1/3 of the oven.
  • Preheat the oven to 350.
  • Season the ribs with salt and pepper on both sides.
  • In a large heavy-bottomed stock pot heat the oil over medium-high heat.
  • In batches, add the ribs and brown on all sides, for about 8 to 10 minutes.
  • Remove the ribs and set aside.
  • Add the onion and garlic and cook, stirring frequently, for 2 minutes.
  • Add in tomatoes, wine and mustard.
  • Bring the entire mixture to a boil and scrape up the brown bits that cling to the bottom of the pan.
  • Return the ribs to the pan, and add the beef broth; cover the pan and place in the oven for 2 1/2 hours until the meat is 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 pan 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 boil over high heat.
  • Add the pasta and cook until tender, 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.
Nutrition Facts
Penne with Braised Short Ribs
Amount Per Serving (1 g)
Calories 832 Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 12g75%
Cholesterol 133mg44%
Sodium 607mg26%
Potassium 1351mg39%
Carbohydrates 64g21%
Fiber 4g17%
Sugar 6g7%
Protein 56g112%
Vitamin A 1097IU22%
Vitamin C 19mg23%
Calcium 116mg12%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.

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About the authors

carrian feik cheney oh sweet basil

Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie.

And this family especially loves to eat.

They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between.

But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones.

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Recipe Rating




6 comments

  • I LOVE this. Someone made this for me once and I HAD to have the recipe. I have made it as a special meal a few times and it’s absolutely amazing every time. I do recommend the fresh parsley too… it really does give it that last perfect detail and flavor. You won’t be disappointed.

    • Reply
    • Thank you so much Katie!

      • Reply
  • Can i ommit the red wine?

    • Reply
    • Yes, but you will want to replace it with something else. Here are some possible substitutes:
      beef or chicken broth/stock
      diluted red wine vinegar
      red grape juice
      tomato juice

      • Reply
  • My sis-in-law told me to come straight here and try this asap! Can’t wait!

    • Reply
  • I have been eyeballing that too, I just wish I could by already cooked shortbribs!

    • Reply

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