Penne with Braised Short Ribs

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THIS ROCKS!!!!! This is the first time I ever braised anything. I did however add just a little worchestershire and 1/2 green pepper. Could not find short ribs so used country cut ribs and pork not beef. So I guess I really did not follow recipe.

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Fantastic! Seems like a lot of work but it is worth it.

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I love beef roasted low and slow. This is so much more rich and elegant than pot roast. My husband and a friend just stared at me the whole time they were eating it. When I asked why they were staring, they both said "we didn't know you could cook!" at the same time. Made me proud! Thanks, Giada.

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Great dish but needs more tomato than Giada suggests or you can use a high quality crushed tomoato can if you don't feel like using the food processor for this. Also adding a spoonfool of rigatta cheese on top of each individual plate really adds to the flavor and texture of the dish. This is a real go to dish!

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Made it for the in-laws, AWESOME, loved by all. Used Cavatappi, instead of penne.

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Everyone I make this for wants the recipe. I cut it in half using a beef shank instead of short ribs and it was excellent. Also I cut back on the penne a little. There was enough for two very generous or three smaller servings. Next time I make it I'm going to use the small sized penne.

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Giada - this is fabulous! My husband said I think we need to put this in our family cookbook - he LOVED it! So good, so easy. You've done it again!

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Another great recipe from Giada! It was easy to make and it was delicious! First time I had ever made short ribs and I wasn't sure what to expect. My family loved it!

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One of my friends, who has been served numerous Food Network dinners laughed when he saw this dish. I guess he was expecting ground beef and red sauce. This dish did present differently. However, everyone took a bite,and they thoroughly enjoyed it. No complaints, but I did not taste the wine after several hours of cooking. Maybe the effect was subtle.

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Comfort food with a sophisticated twist! This is my first experience cooking short ribs - I think the recipe would be almost as good (not nearly as rich, less time consuming, and less expensive with chuck roast cut into large chunks instead. That said, I will definitely consider making this recipe every time I see short ribs go on sale in the future. I made this for a friend who had just had a baby and they loved it. The Parmesan cheese and parsley at the end really make it into a beautiful dish.

The day before I was planning on serving this, I cooked the short ribs, separated the meat from the sauce, and let the sauce sit in the fridge overnight. The next day, I took the fat off the top (had congealed into a dish like a half inch thick though granted, I was making a triple batch, before blending the sauce with my stick blender. I think this allowed me to make it much lighter than it would have been otherwise.