One of my husband’s favorites. This can be served with any short type of short pasta (ziti, penne, bowtie) and I have also served it over mashed potatoes and quinoa. It is warm, hearty and can be a touch spicy if you like it that way. This always gets rave reviews from dinner guests – you won’t be disappointed!
2 lbs. beef short ribs
¼ cup olive oil
1 large onion, diced
2 cloves garlic, diced
1 large beefsteak tomato, diced (or 4 large roma tomatoes, or 1 16 oz. can diced tomatoes)
2 tablespoons Dijon mustard
2 cups beef broth
1 cup red wine (I use Syrah, Cabernet Sauvignon works too)
½ pound dry pasta
¼ cup chopped Italian parsley
Kosher salt and black pepper to season ribs before cooking
Parmesan for garnish
Preheat oven to 350 degrees.
In Dutch oven, add oil on medium-high heat. Add seasoned short ribs and brown on all sides. Remove ribs and set aside. Add onion and garlic and sauté, about 2 minutes. Add mustard, tomatoes and wine and bring to boil. Stir generously, scraping up bits in the bottom of the pan. Return ribs and cover with beef broth. Place on rack in oven for 4 hours until liquid cooks down and beef falls off bone.
Remove meat from mixture and shred with two forks. With immersion blender, food processor or blender, pulse the remaining sauce and add beef back in. Season with salt and pepper to taste.
Boil pasta in salted water for 8 to 10 minutes until al dente. Drain pasta and add to pot. Stir and add parsley. Serve with parmesan garnish.
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