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4.50 from 8 votes

Penne with Braised Short Ribs

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.
Prep Time20 minutes
Cook Time2 hours 55 minutes
Total Time3 hours 15 minutes
Course: 100 + BEST Easy Beef Recipes for Dinner
Keyword: main dish, pasta, penne, ribs, short ribs
Servings: 6
Author: Sweet Basil

Ingredients

recipe by Giada De Laurentiis

  • 4 Pounds Short Ribs beef
  • Kosher Salt and Freshly Ground Black Pepper
  • 1/4 Cup Olive Oil
  • 1 Large Onion 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
US Customary - Metric

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.
    4 Pounds Short Ribs, Kosher Salt and Freshly Ground Black Pepper
  • In a large heavy-bottomed stock pot heat the oil over medium-high heat.
    1/4 Cup Olive Oil
  • 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.
    1 Large Onion, 3 Cloves Garlic
  • Add in tomatoes, wine and mustard.
    5 Tomatoes, 1 Cup Red Wine, 3 Tablespoons Dijon 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.
    2 Cups Beef Broth
  • 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.
    1 Pound Penne Pasta
  • 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.
    1/4 Cup Parmesan, 1/4 Cup Parsley

Notes

left overs will keep for 2-3 days in the refrigerator

Nutrition

Serving: 1g | Calories: 832kcal | Carbohydrates: 64g | Protein: 56g | Fat: 34g | Saturated Fat: 12g | Cholesterol: 133mg | Sodium: 607mg | Potassium: 1351mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1097IU | Vitamin C: 19mg | Calcium: 116mg | Iron: 7mg