Penne with Ragout of Chili-Rubbed Short Ribs Recipe

Name: Penne with Ragout of Chili-Rubbed Short Ribs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds beef short ribs (sometimes called _Flanken ); 1 1/2 pounds plum tomatoes, cut into 1/4-inch slices; 1 1/2 tablespoons minced garlic, mashed to a paste with 1/2 teaspoon salt; 1 tablespoon vegetable oil; 1 1/2 teaspoons chili powder; 3/4 teaspoon ground cumin; 1 pound penne or other tubular pasta; 10 Kalamata or green Spanish olives, pitted if necessary and chopped fine; 2 tablespoons Worcestershire sauce; 1/4 cup fresh parsley leaves, washed well, spun dry, and minced; 2 tablespoons freshly grated Parmesan

Servings: persons

3 pounds beef short ribs (sometimes called _Flanken )
1 1/2 pounds plum tomatoes, cut into 1/4-inch slices
1 1/2 tablespoons minced garlic, mashed to a paste with 1/2 teaspoon salt
1 tablespoon vegetable oil
1 1/2 teaspoons chili powder
3/4 teaspoon ground cumin
1 pound penne or other tubular pasta
10 Kalamata or green Spanish olives, pitted if necessary and chopped fine
2 tablespoons Worcestershire sauce
1/4 cup fresh parsley leaves, washed well, spun dry, and minced
2 tablespoons freshly grated Parmesan

1
Preheat oven to 275F.
2
In a heavy casserole just large enough to hold short ribs in one layer spread tomato slices evenly.
3
In a small bowl stir together garlic paste, oil, chili powder, and cumin and spread evenly on short ribs.
4
Arrange short ribs on tomatoes and roast in middle of oven, covered tightly, 3 1/2 hours, basting once or twice after 1 hour.
5
(Meat will give off juices as it cooks.)
6
Transfer short ribs to a cutting board.
7
Discard bones and gristle and chop meat.
8
Chill meat, covered.
9
Force tomato mixture through a food mill fitted with fine disk into a bowl.
10
Chill tomato sauce, covered, at least 1 hour or up to 24 hours, and skim fat.
11
In a 6-quart kettle bring 5 quarts salted water to a boil for pasta.
12
Transfer tomato sauce to a saucepan and stir in meat, olives, Worcestershire sauce, and salt and pepper to taste.
13
Bring sauce to a simmer and keep warm.
14
While sauce is heating, add pasta to boiling water and boil until al dente.
15
Drain pasta in a colander and transfer to a large bowl.
16
Pour sauce over pasta and stir together.
17
Add parsley and Parmesan and toss to combine.

1390

kcal

Calories

Fat

Carbs

109

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 3 pounds beef short ribs (sometimes called _Flanken ), 1 1/2 pounds plum tomatoes, cut into 1/4-inch slices, 1 1/2 tablespoons minced garlic, mashed to a paste with 1/2 teaspoon salt, 1 tablespoon vegetable oil, and more.

Yes, Penne with Ragout of Chili-Rubbed Short Ribs 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.

Penne with Ragout of Chili-Rubbed Short Ribs

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