Short Ribs Braised with Penne Pasta
- 4 lbs beef short ribs
- Kosher salt and black pepper
- 1/4 olive oil
- 1 large onion diced
- 3 cloves garlic chopped
- 5 roma tomatoes cut in eighths
- 1 cup red wine
- 3 T dijon mustard
- 2 cups beef broth
- 1 lb penne pasta cooked
- 1/4 cup parm cheese
- 1/4 cup chopped flat leaf parsley
Preparation time 30mins
Cooking time 180mins
Place an oven rack in the lower 1/3 of oven and preheat to 350 degrees.
Season the ribs with salt and pepper. In a large heavy bottomed dutch oven heat the oil. In batches brown ribs on all sides. Remove ribs from pan and add onion and garlic and cook stirring frequently. Add the tomatoes, wine and mustard. Bring the mixture to a boil and scrape all of the brown bits from the bottom of the pan. Return the ribs to the pan. Add the broth and cover the pan and place in the oven for 2 1/2 hours.
Remove the ribs from the cooking liquid. Using a large spoon remove excess fat from the surface of the cooking liquid. Using a ladle, transfer the cooking liquid to a blender and blend until the mixture is smooth. Pour the sauce into a sauce pan and thicken slightly if nec and keep warm. Remove the meat from the bone, shreed and season with salt and pepper. Add to the sauce. Pour over cooked Penne Pasta, sprinkle with cheese and parsley and serve.