Pasta With Braised Beef Short Ribs
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This is basically a recipe from Giada De Laurentiis' cooking show. We've modified it some, and we're still working to making it our own. Here is the current version.

The big thing for this recipe, is to only plan on making it when you have several hours. A whole Saturday for Sunday afternoon would be perfect. Removing the meat is also pretty messy. But, it is worth the effort! Nicole loves this.

Pick the best, meatiest short ribs that you can find. Brown them really well. Use a good quality dry red wine. Then, don't shred the meat too fine before adding back to the sauce.

4 pounds bone-in beef short ribs
salt (preferably kosher)
black pepper, fresh ground
1/4 cup vegetable or peanut oil
1 large onion, diced (1 1/2 cups)
3 cloves garlic, finely chopped

6 large roma tomatoes
1 cup red wine
2 tablespoons Dijon mustard
2 cups low-sodium beef broth
3 tbls tomato paste
1 lb pasta, your favorite

Briefly blanch and peel the tomatoes. Then cut each into eight wedges.

Season the ribs with salt and black pepper. In batches, so you do not overcrowd the pan, brown the ribs very well on all sides. Remove the ribs and set aside.

Add the onion and garlic to the pot 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. Return the ribs to the pan, and add the beef broth. Cover the pan, and place in an 350 degree oven on the lower 1/3 rack. Bake for 2 1/2 hours, or until the meat is fork-tender.

Remove the ribs from the cooking liquid. Remove any excess fat from the surface of the cooking liquid. Add the tomato paste. Puree the liquid sauce with a submersion hand blender. Return the pureed sauce to the heat, and cook until it reduces by one fourth. Season, to taste, with salt (~ 1/2 tsp) and a few grinds of fresh black pepper.

Remove the meat from the bones with your hands. Shred the meat into small pieces. Stir the shredded meat into the sauce.

Cook your choice of pasta until it is almost cooked through, but still a little tough. Drain the pasta. Add enough of the cooking liquid to cover about 1/2 the pasta. Continue to cook, stirring often, until the pasta is finished cooking. Serve with the addition meat sauce, and a good sprinkle of grated Parmesan cheese.


Cliff Note 1: This can be done in a slow cooker too. After browning the meat and cooking the veggies, place everything in a large slow cooker. Cook on the medium heat setting until the meat is tender (about 3 hours).

Cliff Note 2: We prefer to us rigatoni pasta. But penne or even wagon-wheel pasta are good choices too.

Cliff Note 3: Take any leftover sauce, and cook it down until the liquid is almost gone. Then use this thick mixture as a filling for ravioli. This was delicious served with our marinara sauce!


Source: Food Network - Penne with Braised Short Ribs