Your place for traditional Italian recipes
Home     |    Privacy Policy    |    Site Map   |  About |   Contact Us
Copyright  2001 - 2023   Sandra Laux
Braised Short Ribs with Penne

(Serves 4)
Beef short ribs are a short portion of the rib bone (similar to pork spare ribs) and when cooked, become super tender. You need to cook them for a long time and then the meat literally falls off the bone and can be easily shredded. Braised short ribs over pasta is true comfort food.

I recommend cooking the short ribs the day before you plan to serve them.
Short ribs release a large amount of fat during cooking which you should skim off before serving. If you refrigerate the sauce overnight, the fat will rise to the top and it is easier to remove.

3 - 4 pounds beef short ribs with bones
Salt and pepper
1/4 cup olive oil
1 medium onion, chopped
2 large garlic cloves, minced
1 (28 ounce) can pureed tomatoes
1 cup red wine
1 (15 ounce) can low-sodium beef broth

1 pound penne or rigatoni
Grated Parmesan cheese


Preheat oven to 350 degrees F.

Season the short ribs with salt and pepper.
Heat the oil in a large Dutch oven over medium high heat.
Add the short ribs and saute for 7 to 8 minutes, or until well browned on all sides. Remove the ribs and set them aside on a plate.

Add the onion and garlic to the pot; saute for about 2 minutes or until the onions are tender. Add the tomato puree, wine, and beef broth; bring to a boil.
Add the short ribs back to the Dutch oven; remove from the heat.
Cover the pot and place in the oven.

Roast for 2 to 2-1/2 hours or until the meat is fork tender.  Check the meat about half way through and give it a stir.  Remove the meat from the sauce and put on a cutting board. Skim the fat off the sauce or transfer to a container and refrigerate overnight. When the meat is cool enough to handle, remove the meat from the bones. Discard the bones. Use a fork to shred the meat from the fat and gristle. (It is easier to shred the meat while it is still warm, before refrigerating it.) Transfer to a container and refrigerate separately from the ssauce.

The next day simply skim off the fat that has congealed on top of the sauce.
Bring the sauce to a simmer in a large saucepan. Stir the shredded meat back into the sauce.

Cook the pasta in boiling salted water until al dente.  Drain and place the pasta in a large serving bowl.  Using a slotted spoon, remove the meat from the sauce and add it to the pasta. Add additional sauce to the pasta, as desired; gently toss the pasta and sauce. Serve the pasta with Parmesan cheese for sprinkling on top.
Ragu Bolognese
We may earn a commission when you use one of our links to make a purchase.
•The right tool to marinate, refrigerate, cook and serve

•Unparalleled in heat retention and even heating

•Smooth glass surface won’t react to ingredients

•Broil, braise, bake or roast in the oven up to 500°F

•Sauté, simmer or fry on any stovetop
The 22-ounce capacity is suitable for pasta, soup, dessert, ice cream, rice or beans.