Penne With Braised Short Ribs (Oven Or Slow Cooker)

Name: Penne With Braised Short Ribs (Oven Or Slow Cooker)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lbs beef short ribs, bone in, I used 2 # boneless; kosher salt, to taste for seasoning; fresh ground black pepper, to taste for seasoning; 1/4 cup olive oil; 1 large onion, diced; 3 garlic cloves, 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 lb penne pasta; 1/4 cup parmesan cheese, freshly grated is best; 1/4 cup fresh flat-leaf parsley, chopped

Servings: persons

4 lbs beef short ribs, bone in, I used 2 # boneless
kosher salt, to taste for seasoning
fresh ground black pepper, to taste for seasoning
1/4 cup olive oil
1 large onion, diced
3 garlic cloves, 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 lb penne pasta
1/4 cup parmesan cheese, freshly grated is best
1/4 cup fresh flat-leaf parsley, chopped

1
Place an oven rack in the lower 1/3 of the oven. Preheat the oven to 350u00b0F.
2
Season the ribs with 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.
3
Add the onion and garlic and cook, stirring frequently, for 2 minutes.
4
Add the tomatoes, 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 (or add to crock pot).
5
Add the beef broth, cover the pan and place in the oven for 2 1/2 hours until the meat is fork-tender and falls easily from the bone.
6
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 in the bowl of a food processor (or use a stick blender). Process until the mixture is smooth. At this point I added mushroom slices.
7
Pour the sauce into a saucepan and keep warm over low heat.
8
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.
9
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.
10
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 before serving.
11
Notes: I decided to serve over mashed potatoes and omit the parmesan cheese. I also added sliced crimini mushrooms, white mushrooms will work too.

1879

kcal

Calories

Fat

119

Carbs

143

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 lbs beef short ribs, bone in, I used 2 # boneless, kosher salt, to taste for seasoning, fresh ground black pepper, to taste for seasoning, 1/4 cup olive oil, and more.

Yes, Penne With Braised Short Ribs (Oven Or Slow Cooker) falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!