Penne with Braised Short Ribs

About a week and a half ago I was watching Giada De Laurentiis on Food Network... and she made this dish. I stocked my freezer with short ribs, found a lot of recipes that looked amazing, had them all ready to make, and then I came down with the flu. So, here we are a week and half later and my husband and I were finally able to make them!

This dish is so savory. I had never attempted short ribs before.. but it was well worth all the "trouble" to make. My husband actually helped make most of this dish, claiming his love for braising things. When the ribs came out of the oven, they weren't even on the bone anymore and were so tender! I will definitely be throwing short ribs in the crock pot this winter!

I found Giada's recipe on Food Network, and started with that one. Look for more short ribs soon!!!

This recipe would also be delicious simmering in the crock pot all day. Just prepare as directed, and place in the crockpot all day on low instead of the oven.

Braised Short Ribs with Penne

-serves 6-

4 Lbs. Beef Short Ribs

Salt and Pepper

1/4 cup Olive Oil

2 small Onions, chopped

6 cloves Garlic, coarsely chopped

6 Canned Roma Tomatoes, coarsely chopped

1 cup Red Wine

3-4 Tbsp Dijon Mustard

2 cups Beef Broth

1 Lb Penne Pasta

Grated Parmesan and chopped Flat Leaf Parsley for serving

Directions:

1. Season the ribs with salt and pepper. In a large heavy bottom dutch oven or ovenproof pot, heat the oil over med-high heat. Add the ribs and brown on all sides, approx. 8-10 minutes. Set the ribs aside.

2. Place an oven rack in the bottom 1/3 of the oven. Preheat the oven to 350.

3. Add the onion and garlic, and cook, stirring frequently for approx. 2 minutes. Add the tomatoes, wine, and mustard. Bring the mixture to a boil, and scrape the brown tasty bits off the bottom of the pot.

4. Add the beef broth, cover the pan and place in the oven for 2 1/2 hours. (Ours took a longer because they were cut a little larger). The meat should be fork tender and falling off the bone.

5. Remove the ribs from the cooking liquid. Remove and excess fat from the surface of the cooking liquid. Transfer the cooking liquid to a blender or food processor. Process until the mixture is smooth. Pour back into a saucepan to keep warm over low heat.

6. Remove the meat from the bones, discarding the bones. Using two forks, shred the meat into the sauce, discarding any large lumps of fat. Season with salt and pepper to taste.

7. Cook your penne pasta as per directions, until al dente. Add the beef and sauce mixture to the pasta. Sprinkle with parmesan and chopped parsley before serving.