Penne with Braised Short Ribs
Show: Giada at Home
Episode: Record Release
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Average Rating:
Total Reviews: 284
Showing 271-280 of 284
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By sweetheartpony_...
St Cloud, FL
on June 23, 2009
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Can you make this w/o the wine?
By nofearwmn_7618551
FLAGLER BEACH, FL
on June 23, 2009
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This was one of the simplest, creamest dive pasta dishes I have ever tasted! I followed everything up until putting it in the oven. I cooked it all day on low in the crock pot. This is not meant to be a strong flavor recipe. It is supossed to be creamy, full and decadant. It fit the bill! I did skimmed the excess fat of the top before I tossed it with the pasta. I will make this many times in the future. Thanks Giada!
By GaGirl40
Augusta, GA
on June 23, 2009
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I saw this recipe twice on TV and both times I knew it would be terrific! After the second time I had to make it.
When I came here to get the recipe the first thing I looked at was the TIME it would take to prepare and cook...something I always do BEFORE I prepare a meal. And Food Network.com makes it easy because they have the estimated time to prepare and cook almost all the TV recipes. I say this because of the few who reviewed this recipe and gave it a low rating because of the cook time, not because of the flavor of the dish.
So on to the actual recipe...unbelievable! As Giada says the meat just falls off the bone and it has the most incredible flavor! I made it exactly according to the recipe and it was perfect! If you let the pasta sit in the sauce for just a short time it also soaks in the flavor and is outstanding! I made her Tuscan Salad with this and it was delicious also. The perfect side dish. I didn't have bread, but a little crusty buttery crostini would be wonderful along side this dish.
I'll say it again...Delizioso! Set aside the time and make this for your family...they will love you for it!
By sherrikm_11941034
Lebanon, TN
on June 22, 2009
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I used the recipe as written except put everything in the crock pot to cook while I was out all day. I shred the meat and pureed the sauce while the pasta cooked and had it ready to serve in 20 minutes. It was delicious and easy.
By bossless1_11940743
Seattle, WA
on June 22, 2009
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Yes, this was time-consuming, but it only took one look around the table to know it was worth it. The sauce was so concentrated with flavor as was the meat which just melted in your mouth. I made the recipe as written, but may add a few more tomatoes next time to stretch the sauce since there was enough meat for an even larger batch of pasta. Great crowd feeding dish and wonderful with the simple salad suggested in the same episode. Giada, I do love your recipes and cooking style!
By marcygrafton_11...
North Apollo, PA
on June 22, 2009
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I thought this looked so good so I went and got all the ingredients but could not find the beef short ribs anywhere. So made it with Sirloin tip beef roast. Turned out great. I used a hand held submersion blender to blend the sauce and it worked great. Did have to clean the processor. Made it yesterday for my hubby and he even took some for lunch today and said he could eat it for lunch all week. I great dinner and lunch recipe. Really deliciious!
By chloebelle11
Reston, VA
on June 22, 2009
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I made the recipe as is and thought it was wonderful (as did my husband. Short Ribs can tend to be too fatty for me so I did not mind doing all of the work shredding the meat since I got rid of all the fat at the same time. I did make mistake of putting all sauce into processor and made a mess, next time would do in two batches. I would definitely make it again but on a weekend when I have the time to spend.
By Chef #1163488
Plymouth, MN
on June 21, 2009
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Just tried this tonight for Father's Day. I used a litlle more spices then salt and pepper to season the ribs and it could've even used more. I had to go to 2 stores to find the ribs, for some reason one very large store had trouble getting them. I paid $7.99/lb which really added up. When using the food processor do NOT put to much in (like I did because it will leak all over and make a big mess. I also added fresh basil along with the parsley to add more flavor. Shredding the beef was a lot of work. The recipe is not bad, it's just not super flavorfull for all the effort put into it. I served it with a delicious salad and bagette toasted with olive oil. All in all just ok.
By kmark811_11683819
Franklin, TN
on June 21, 2009
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Lots of effort for an average meal. It tasted ok, but I could have put the meat and a can of soup mix in my crock pot and had the same results. The pasta really didn't add much to the recipe, just filler. Definitely won't do this again.
By mmsansivero_718339
Sudbury, MA
on June 21, 2009
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This was a very time consuming recipe but it was absolutely worth it. Fantastic flavor! The beef was so tender and the sauce was incredible. Bottom line, the perfect Sunday dinner, paired with garlic bread and a salad. I cut back slightly on the beef broth and I cut the cooking time in the oven by 20 minutes but followed the rest of the recipe perfectly.