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Penne with Braised Short Ribs Recipe

Penne with Braised Short Ribs

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Average Rating:

Total Reviews: 284

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  • on May 08, 2013

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    I have tried many FN recipes lately, most good but none recently that were "keepers" that I would want as one of my go to recipes. Until this one. Oh gosh this sauce is good. I used canned fire roasted tomatoes.

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  • on March 13, 2013

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    I recommend draining the pot of all remaining oil after browning bc short ribs are very fatty. It also seemed to need some tomato sauce when I checked it 1 1/2 hours into cooking bc the gravy was watery and brown. I added 4 Tbs. of tomato paste. In 30 more minutes, it was transformed into a deep red, thick gravy. I pureed the gravy just a little, with an immersion blender, as directions said to and actually added a few healthy splashes of extra broth to thin it down a little more. My husband likes a dollop of ricotta on top of any pasta with sauce, so we added that touch, too. The hint of mustard gave it a subtle taste, something unique, so it didn't taste like pot roast, stew, or even Bolognese as one might think. This is easy but time consuming. Great to make a day before you want to serve it, or early in the day.

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  • on February 18, 2013

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    This dish is amazing and has become a regular meal in my household. I am a beginner when it comes to cooking and this meal is so simple to make. If I can do it any one can! The smell that fills the air while it's cooking leaves you impatient wanting to eat it sooner! lol DEFINITELY a must make!!

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  • on February 15, 2013

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    I took Giada's recipe and made a few tweaks to it.. I used a chuck roast instead of short ribs.. I cooked this in a slow cooker. I started with a can of cream of onion soup, along with the onion,mustard, garlic, roma tomatoes, wine (shiraz is all I had, tomato paste and I added a bit of tomato sauce. I simmered it for a few hours and tasted it and felt it needed something. I wanted a touch of sweet and added about a T of strawberry jelly (I know... sounds crazyand crushed red pepper. That did the trick! It's not your average penne pasta.. Very unusual but very delicious flavors going on. I'm happy with it! Yes, the key is to puree the veggies at the end to thicken it. :

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  • on January 28, 2013

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    Delish! I used a big can of San Marzano tomatoes instead of fresh. Perfect comfort food.

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  • on January 25, 2013

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    This was fantastic! Short ribs are traditionally too fatty for my taste, but doing them this way was seriously delish. I spent a truck load of time removing the bones, grizzle, extra grease, etc but with excellent results. Coming off of a recent holiday party, I just poured ALL of the extra red and white wine I had in the pot - perfect! I probably doubled the meat and used 2 entire bottles of wine plus a little tomato paste. Major crowd pleaser.

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  • on January 18, 2013

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    Absolutely delicious! My family loved this recipe. May use a chuck roast or stew meat next time as the ribs had a lot of fat despite trimming. The flavor was rich, delveloped and robust. A very hardy meal. Will definitely make again.

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  • on January 13, 2013

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    This dish is awesome! Very easy to make. Will make it again. Love it, love it, love it!!!!!!

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  • on December 29, 2012

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    This did not come out good. It didn't have enough sauce to eat with pasta, the meat did come out good, so I picked all the pasta out and me and the hubby with make BBQ beef with the meat tomorrow!

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  • on December 18, 2012

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    This dish was amazing!! My family...especially my husband loved it! Very impressing dish to serve when family or friends come over. Something different then the usual ground beef sauce over pasta. The sauce is so delicious!! Can't wait to make it again. I would reccomend this recipe to everyone who is looking into trying it. I have raved about to all my friends and family...love love!! I also use white wine instead of red like someone suggested...terrific!!

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