Penne With Braised Short Ribs (oven Or Slow Cooker)

Total Time: 3 hrs Preparation Time: 30 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 place an oven rack in the lower 1/3 of the oven. preheat the oven to 350°f.
• 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, mushrooms will work too.