Penne With Braised Short Ribs

 

 

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.

Penne With Braised Short Ribs

Penne with Braised Short Ribs

Ingredients:

recipe by Giada De Laurentiis

  • 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
  • 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

Directions:

  1. Place an oven rack in the lower 1/3 of the oven.
  2. Preheat the oven to 350.
  3. Season the ribs with salt and pepper on both sides.
  4. In a large heavy-bottomed stock pot heat the oil over medium-high heat.
  5. In batches, add the ribs and brown on all sides, for about 8 to 10 minutes.
  6. Remove the ribs and set aside.
  7. Add the onion and garlic and cook, stirring frequently, for 2 minutes.
  8. Add in tomatoes, wine and mustard.
  9. Bring the entire mixture to a boil and scrape up the brown bits that cling to the bottom of the pan.
  10. 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.
  11. Remove the ribs from the cooking liquid.
  12. Using a large spoon, remove any excess fat from the surface of the cooking liquid.
  13. Using a ladle, transfer the cooking liquid in the bowl of a food processor.
  14. Process until the mixture is smooth.
  15. Pour the sauce into a pan and keep warm over low heat.
  16. Remove the meat from the bones. Discard the bones.
  17. Using 2 forks,shred the meat into small pieces.
  18. Stir the shredded meat into the sauce. Season with salt and pepper, to taste.
  19. Bring a large pot of salted water to boil over high heat.
  20. Add the pasta and cook until tender, about 8 to 10 minutes.
  21. Drain the pasta and place in a large serving bowl.
  22. Using a slotted spoon, remove the meat from the sauce and add to the pasta.
  23. Pour 1 cup of the sauce over the pasta. Toss well and thin out the pasta with more sauce, if needed.
  24. Sprinkle the pasta with Parmesan cheese and chopped parsley before serving.

Nutrition Information

Yield: 6 servings, Serving Size: 1

  • Amount Per Serving:
  • Calories: 1572 Calories
  • Total Fat: 121.6g
  • Cholesterol: 233mg
  • Carbohydrates: 54.4g
  • Fiber: 9.6g
  • Sugar: 5.8g
  • Protein: 57.5g
All images and text ©Carrian Cheney for Oh Sweet Basil.

Creamy garlic lemon butter pasta primavera. And it's easy! ohsweetbasil.com

Creamy Lemon Butter Pasta

One pot lasagna pasta ohsweetbasil.com

One Pot Lasagna Pasta

20 Minute Cherry Tomato and Basil Angel Hair 10_edited-1

20 Minute Cherry Tomato Pasta

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Carrian Cheney

Lover of all things beautiful, good and delicious. Wife, mother, friend, foodie.

Leave a Reply

Your email address will not be published. Required fields are marked *

4 comments on “Penne With Braised Short Ribs”

  1. Can i ommit the red wine?

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

  3. I have been eyeballing that too, I just wish I could by already cooked shortbribs!