Penne with Braised Short Ribs

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Wow,,,, this type of food isn't normally my choice but I have to tell you it was delish. All of my guests loved it and so did I. The first night I put it over mashed potatoes and then the next day we put it over pasta.
It was even better the second night.
Thanks for the recipie Giada!!!

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This was EXCELLENT as usual for Giada!! I used canned San Marzano tomatoes, and a few more cloves of garlic (I'm a real garlic-lover. I also did what another reviewer did...I made it the day before planning to serve it as I knew short ribs were a very fatty meat (but oh so flavorful. After browning all of the short ribs and adding the sauce ingredients and cooking in the oven, I allowed the dutch oven to cool and then refrigerated it. The next day (serving day, it was a cinch to remove all of the hardened fat with a spoon. I then heated it all a little as I find it easier to "clean" fatty meat when it is warm. I pureed the sauce in the blender and then into a saucepan to reheat and added the meat. I served in individual bowls, using penne, with a couple of ladle-fulls of sauce/meat over it...MMMMMMMMM! Sitting a day in the fridge (meat and sauce together definitely added to marry all of the great flavor of this dish!!! Thanks, Giada!!

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I brought all the ingredients to make this dish, expecting great outcome. The braised short ribs and veggie tasted like beef stew purée. To save time and money I suggest just use leftover beef soup you got and purée it.

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This was absolutely outstanding. The ribs were tender and full of flavor. I just made pasta and served it on the side. Will definitely do this again.

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This was outstanding. Made it the night before to let the flavors come together and served over rigatoni instead of penne because I thought the meat would go well with the big tubed pasta. I served it with an arugula salad, grilled asparagus and some crusty bread. Simply divine. Bonus...the adults loved it as well as the children.

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I really wasn't sure how I would like this recipe, but the first time I made it we were hooked, it is fantastic and full of flavor. I fixed it for my son (returning from military duty, and it's all he talks about, saying it's the best pasta he's ever had. I'll be fixing it again when he visits the end of this month, at his request for his birthday dinner. It's so easy too, he thinks I've worked all day. A great dinner party recipe. This would be a great weeknight crock pot dinner too. Yummy!!!

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everyone had seconds.... and then there was no more :-
This was excellent. i did a few things differently - i didnt use roma tomatoes. i saw another recipe that used tomato taste and decided to use a scoop of that instead.
i chilled the meat twice after cooking it to skim the copious amounts of fat off and trim the meat. I'm not used to super-fatty meats so i had to get rid of the goo. glad i did as this was amazing!
also, i had to add lots more broth/stock as there wasnt enough liquid.

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This recipe was divine! I made it for a gathering of family and friends and everyone went back for seconds.

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This has become a family favorite, especially on a cool, rainy day.By the way, I make mine with canned tomatoes and it is just as good as when I used fresh.

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The family liked this one, all 3 kids and adults included; the kids went back for seconds. We are not a huge fan of fatty cuts of meats, so I only used 3 pieces of short ribs (on the bone and substituted the rest of meat with a roast cut into larger chunks. I also substituted for a large can of diced tomatoes and added a little more wine and broth, but otherwise followed the recipe as written. Made the day before so that all the fat could solidify in the fridge overnight. After removing the top layer of fat, used an immersion blender to to puree for easier clean up. I, too, did not shred the meat, but left in chunks---good suggestion from a previous reviewer.