Ingredients: |
Ingredients: 4 lbs. beef short ribs
Kosher salt and freshly ground black pepper
1/4 c. olive oil
1 large onion, diced
3 cloves garlic, coarsely chopped
5 Roma tomatoes, cut into eighths
1 cup red wine, such as Pinot Noir
3 T. Dijon mustard
2 c. low-sodium beef broth
1 lb. penne pasta
1/4 c. freshly grated Parmesan
1/4 c. chopped fresh coat-leaf parsley
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Directions: |
Directions:Place oven rack in lower 1/3 of oven. Pre-heat oven to 350º. Season ribs with salt and pepper. In large Dutch oven or oven-proof stock pot, heat oil over medium-high heat. In batches, add ribs and brown on all sides, about 8-10 min. Remove the ribs and set aside. Add onion and garlic and cook, stirring frequently, for 2 min. Add the tomatoes, wine and mustard. Bring the mixture to boil and scrape the brown bits from the bottom of pan with wooden spoon. Return ribs to pan. Add beef broth, cover pan and place in oven for 2 1/2 hours until the meat is fork-tender and falls easily from the bone.
Remove the ribs from the cooking liquid. Using large spoon, remove any excess fat from surface of cooking liquid. Using a submersion blender (or if you don't have one, transfer to food processor) and process until smooth. Keep sauce warm in sauce pan over low heat. Remove meat from the bones, discard the bones. Shred meat using 2 forks. Stir the shredded meat into the sauce. Season with salt and pepper, to taste.
Bring large pot of salted water to boil, add pasta and cook until tender. Drain pasta and place in large serving bowl. Using a slotted spoon, remove meat from sauce and add to pasta. Pout 1 cup of sauce over pasta. Toss well and thin out the pasta with more sauce, if needed. Sprinkle pasta with Parmesan cheese and chopped parsley before serving, |
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