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
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