Penne with Braised Short Ribs

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I used half the meat and a couple more tomatoes plus two sliced carrots. All tossed together and topped it with the cheese and parsley and we had a delicious meal!

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This was very delicious. I didn't have ribs but substituted beef stew meat and didn't have red wine ... so substituted cocktail sherry. It tastes great...have made it twice and will do it again!

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Very delicious and well worth the time. Left overs are good for making meat canolli, pizza or even a toasted sandwich with cheese.

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Not that difficult to make and the taste was so delicious.

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Though it is time-consuming, this dish is not difficult to make, and the time pays off. The blend of flavors is spot on. You could probably toss in some peas or roasted asparagus to add a green veggie to the dish.

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This recipe is so delicious and easy. It's perfect for a cold day.

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I liked the recipe. Next time, I think I will omit the pasta and leave the ribs whole to serve with potato and veg. I have a lot leftover and my girlfriend was not a fan of this meal. I didn't mix the penne and the ribs/sauce together. My question is-what can I make with the leftover beef/sauce mixture? I hate to waste food and I have quite a lot of it left...too much for me to eat by myself.

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This is a go-to recipe for me! It is wonderfully flavorful and satisfying and great on a cool Autumn day. I have made it so many times and with many different cuts of meat (stew beef is great for this recipe and each time was amazing. I have never cooked it in the oven, only on the stove top as I like to keep an eye on things! The whole family loves it, even my picky eater. I always use whole grain penne and the chopped parsley on top along with the cheese really brings this recipe together. I have also used whole grain mustard when dijon pulled a disappearing act and the addition of mushrooms as suggested by a reviewer, (baby bella's anyone? would add a nice earthy flavor. I will try that next time myself. I have used canned tomatoes as well, as suggested by other reviewers, and have never been disappointed. Have copies of the recipe available because Giada sure knows what she's doing and your guests will be floored.Mangia!

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Delicious easy & comforting. Not extraordinary but very good- tender fall off The bone meat. Mustard add something special. Would be good for ski day meal

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I agree, this will be a delicious dinner.
I cook short ribs in a crock pot/slow cooker all the time and they are very tender.
Brown the short ribs in a skillet as per her instructions then transfer to crock pot. The browning helps to intense the flavor.
Reduce the liquid by half i.e. 1/2 cup wine and 1 cup beef broth since foods in crock pots generate a lot of liquid. You don't want a soup, but a full body gravy. Hope this helps.