This turned out really good.
I watched Giada DeLaurentis from Food Network make it and knew I had to try it.
The meat turned out so flavorful and tender, and the sauce was delicious.
Season the ribs with salt and pepper and brown on all sides.
Chop up some onion and garlic,,,,,,,
and cut the plum tomatoes into 8th's.
Cook the onions and the garlic a couple minutes.
Toss in the tomato.
Add the wine and scrape up all the brown deliciousness from the bottom.
Add the mustard and the beef broth.
Add back in the ribs and definitely all the juices.
Cover it, throw it in the oven and fagitabotit!
When it's done, take the ribs out of the sauce and this is what you'll have.
Mmmmm, you can just sense how tender this is. At this point you would remove
the meat from the bones but since I used boneless, well, you get it.
See, looks tender, right? Now just shred it up with a couple forks
till you end up with something like this.
Now's the time to add the meat back in.
Mix it with the penne you cooked and top with parmesan and fresh parsley.
Serve it with toasted french bread. I drizzled some olive oil on it, sprinkled some
salt and pepper, and then at the last minute, threw on some parmesan I had shredded
because that's the way I roll.
Cook it under the broiler or in a toaster oven until toasted.
Penne with Braised Short Ribs
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, such as Cabernet Sauvignon
2 cups low-sodium beef broth
1 pound penne pasta
1/4 cup freshly grated Parmesan
1/4 cup chopped fresh flat-leaf parsley
Place an oven rack in the lower 1/3 of the oven. Preheat the oven to 350 degrees F.
Season the ribs with salt and pepper. In a large heavy-bottomed Dutch oven or ovenproof stock pot, heat the oil over medium-high heat. In batches, add the ribs and brown on all sides, about 8 to 10 minutes. Remove the ribs and set aside.
Add the onion and garlic 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 with a wooden spoon. Return the ribs to the pan. Add the beef broth, cover the pan and place in the oven for 2 1/2 hours until the meat is fork-tender and falls easily from the bone.
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 (I used an immersion blender). Pour the sauce into a saucepan and keep warm over low heat. Remove the meat from the bones (I used boneless). 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 a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. 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.