Penne with Braised Short Ribs

Total Time:
3 hr
Prep:
20 min
Cook:
2 hr 40 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 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
  • 3 tablespoons Dijon mustard
  • 2 cups low-sodium beef broth
  • 1 pound penne pasta
  • 1/4 cup freshly grated Parmesan
  • 1/4 cup chopped fresh flat-leaf parsley
Directions

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. Pour the sauce into a saucepan 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 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.


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Pairs Well With
Cabernet Sauvignon

Rich, intense red wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
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