Braised Short Ribs With Pasta Recipes

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SHORT RIBS WITH TAGLIATELLE



Short Ribs with Tagliatelle image

Provided by Giada De Laurentiis

Categories     main-dish

Time 3h20m

Yield 4 to 6 servings

Number Of Ingredients 20

3 tablespoons olive oil
2 ounces chopped pancetta (about 1/2 cup)
2 1/2 pounds short ribs
Salt
Freshly ground black pepper
1/4 cup all-purpose flour
1 medium onion, chopped
1 carrot, chopped
1/2 cup fresh parsley leaves
2 cloves garlic
1 (14-ounce) can tomatoes (whole or diced)
1 tablespoon tomato paste
1 teaspoon chopped fresh rosemary leaves
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1 bay leaf
2 1/2 cups beef broth
3/4 cup red wine
1 pound fresh or dried tagliatelle
4 to 6 teaspoons shaved bittersweet chocolate

Steps:

  • Place the olive oil in a large heavy soup pot over medium heat. Cook the pancetta until golden and crisp, about 4 minutes. Meanwhile, season the short ribs with salt and pepper, and dredge in the flour. Using a slotted spoon, remove the pancetta from the pan and set aside. Add the short ribs to the pan and brown on all sides, about 7 minutes total.
  • Meanwhile, combine the onion, carrot, parsley and garlic in a food processor and blend until finely minced. Then add the tomatoes and tomato paste and pulse.
  • Once the short ribs are browned, carefully add the mixture from the food processor to the pot. Return the pancetta to the pot and stir. Add the rosemary, thyme, oregano, bay leaf, beef broth, and wine. Bring the mixture to a boil. Reduce the heat and simmer, covered, for 1 hour and 15 minutes. Remove the lid and simmer for another hour and a half, stirring occasionally. Remove the meat and bones from the pot. Discard the bones. Shred the meat and return it to the pot. Season with 1/2 teaspoon salt and 3/4 teaspoon pepper, or to taste.
  • 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 for dried pasta and 2 to 3 minutes for fresh. Drain the pasta, reserving 1 cup of the cooking liquid. Add the pasta to the pot and stir to combine. Add the reserved pasta liquid 1/4 cup at a time, if
  • needed, to moisten the pasta. Transfer to serving bowls, top each bowl with 1 teaspoon of chocolate shavings. Serve immediately.

BRAISED BEEF SHORT RIBS-- OVER PASTA



Braised Beef Short Ribs-- over Pasta image

This is a hearty meal its comforting food and I love it. Its a family recipe and its great. I hope you enjoy it as much as I have!

Provided by KaityD

Categories     One Dish Meal

Time 1h15m

Yield 5 cups, 4-5 serving(s)

Number Of Ingredients 10

1 (8 ounce) can tomato sauce
1 (8 ounce) can beef broth
2 lbs beef short ribs
1 cup flour
1 tablespoon parsley
1 tablespoon seasoning salt
1 teaspoon salt
1 teaspoon pepper
2 tablespoons oil
5 cups eggnoodle pasta

Steps:

  • Mix flour and seasonings.
  • Coat short ribs in flour and seasonings.
  • Heat medium size skillet over high heat.
  • Add oil to heated pan.
  • Brown meat in the oil~ look for a golden brown color.
  • Remove meat from skillet.
  • Add beef broth to the pan you browned the meat inches.
  • Add tomato sauce to the skillet.
  • Re-add meat to the skillet.
  • Cover and cook for 1 hour.
  • *Cook pasta while meat is cooking
  • When meat and sauce is done, serve meat over pasta.

Nutrition Facts : Calories 1515.4, Fat 91.8, SaturatedFat 37, Cholesterol 172.9, Sodium 1438.6, Carbohydrate 115.3, Fiber 5.6, Sugar 4.6, Protein 53.4

PENNE WITH BRAISED SHORT RIBS



Penne with Braised Short Ribs image

Provided by Giada De Laurentiis

Categories     main-dish

Time 3h

Yield 4 to 6 servings

Number Of Ingredients 12

4 pounds beef short ribs
Kosher salt and freshly ground black pepper
1/4 cup olive oil
1 large onion, diced
3 cloves garlic, 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 pound penne pasta
1/4 cup freshly grated Parmesan
1/4 cup chopped fresh flat-leaf parsley

Steps:

  • Place an oven rack in the lower 1/3 of the oven. Preheat the oven to 350 degrees F.
  • 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. Add the onion and garlic and cook, stirring frequently, for 2 minutes. 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. 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.
  • 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. Process until the mixture is smooth. Pour the sauce into a saucepan and keep warm over low heat. 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.
  • 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. 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.

OVEN-BRAISED BEEF SHORT RIBS



Oven-Braised Beef Short Ribs image

Fall-off-the-bone tender, these short ribs get intense flavor from vegetables and fragrant herbs.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 2h50m

Yield 6

Number Of Ingredients 12

3 1/2 to 4 lb. beef short ribs, trimmed of fat
1 (14.5-oz.) can diced tomatoes, undrained
1/2 cup beef broth
1/2 cup Zinfandel wine or cranberry juice
1/4 cup all-purpose flour
1/4 cup chili sauce
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried marjoram leaves
1/2 teaspoon salt
1/2 teaspoon garlic-pepper blend
2 cups fresh baby carrots
1 medium onion, halved, thinly sliced

Steps:

  • Heat oven to 325°F. Spray 12-inch nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add short ribs; cook 6 to 8 minutes or until browned on all sides.
  • In ungreased 13x9-inch (3-quart) glass baking dish, combine tomatoes, broth, wine, flour, chili sauce, thyme, marjoram, salt and garlic-pepper blend; mix well. Add browned ribs, carrots and onion; stir gently to mix. (Baking dish will be full.) Cover with foil.
  • Bake covered at 325°F. for 2 hours.
  • Uncover baking dish, bake an additional 20 to 30 minutes or until ribs are tender and liquid is slightly thickened.

Nutrition Facts : Calories 285, Carbohydrate 16 g, Cholesterol 60 mg, Fat 1/2, Fiber 2 g, Protein 22 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 8 g

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