Friday, October 19, 2012

Braised short rib with penne pasta


This one is my husband favorite. It may take a bit of time to prepare, but the ending result is very satisfying. When I first saw this recipe prepared by Giada on her Food network cooking show, I knew that my hubby would love this. Since it's not a quick fixed weeknight meal, I only make an effort to cook it on my day off so I can give it my full attention. The homemade flavor is very comforting and enjoyable in this dish. Look for a good bottle of red wine such as Cabernet Sauvignon or Merlot, use half for the dish and save half for yourself to enjoy with the pasta later. To enhance the depth and boldness of the dish, you can always use some homemade beef stock. But don't sweat it if you don't happen to have that extra time to make it, because any good brand beef broth will also work just fine. Give it a try and you won't be disappointed!

Recipe adapted from Giada at Home by Food Network 

  • 4 pounds beef short ribs
  • Kosher salt and freshly ground black pepper
  • 1/4 cup olive oil
  • 1 large onion, diced
  • 3 cloves of garlic, coarsely chopped
  • 5 Roma tomatoes, cut into eighths
  • 1 cup red wine, such as Cabernet Sauvignon
  • 3 tablespoons Dijon mustard
  • 2 cups low-sodium beef broth
  • 1 pound penne paste
  • 1/4 cup freshly grated Parmesan
  • 1/4 cup chopped fresh flat-leave parsley ( I replaced it with thymes)
  • Salt, pepper and garlic powder


Place an oven rack in the lower 1/3 of the oven. Preheat the oven to 350 degrees F.
Season the ribs with garlic powder, salt and pepper. In a large heavy-bottomed Dutch oven or ovenproof stock pot, heat the oil over medium-high heat. In batches, add the ribs and brown on all sides, about 8 to 10 minutes. Remove the ribs and set aside. Add the onion and garlic and cook, stirring frequently, for 2 minutes. Add the tomatoes, thymes, wine and mustard. Bring the mixture to a boil and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Return the ribs to the pan. Add the beef broth, cover the pan and place in the oven for 2 1/2 hours at 350F until the meat is fork-tender and falls easily from the bone.

Remove the ribs from the cooking liquid. Using a large spoon, remove any excess fat from the surface of the cooking liquid. Using a ladle, transfer the cooking liquid along with onion and tomatoes in the bowl of a food processor. Process until the mixture is smooth. Pour the sauce into a saucepan and keep warm over low heat. Remove the meat from the bones. Discard the bones. Using 2 forks, shred the meat into small pieces. Stir the shredded meat into the sauce. Season with salt and pepper, to taste.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and place in a large serving bowl. Using a slotted spoon, remove the meat from the sauce and add to the pasta. Pour 1 cup of the sauce over the pasta. Toss well and thin out the pasta with more sauce, if needed. Sprinkle the pasta with Parmesan cheese and chopped parsley (or fresh thymes) before serving.

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