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Braised Short Ribs over Penne

1 Mar

There are a few things you should know before starting this dish:

1. It’s sounds kind of fancy, but it’s ridiculously easy. The dutch oven does most of the work.

2. Despite the fancy name, it’s not very pretty when served. In fact, I think it kind of looks like someone spewed on my penne. But believe me, it is so delicious, you won’t care.

3. If you make this dish for a boy, he will probably fall in love with you. I think I fell in love with myself after I made it. There may have been a proposal. Then I remembered I can’t marry myself.

4. The meat is so tender. SO TENDER. You might end up yelling at your roommate until she comes downstairs and then shoving a forkful of meat in her face while saying “OMG YOU HAVE TO TRY THIS. I AM A MEAT GENIUS.”

5. I am not a meat genius. My dutch oven is a meat genius.

I bought myself this beauty last week during a President’s Day sale at Macy’s. And I bought it specifically because I wanted to make this recipe.

So, if you are making dinner for a dreamy gentleman, definitely try this one out, just dim the lights so he doesn’t notice that it isn’t very pretty. (Now that I think about it, guys probably don’t even care if their food looks pretty. He’s probably just thinking about how hot you look. You go girl.)

And if you are not making dinner for a dreamy gentleman, it’s for the best, because honestly, you aren’t going to want to share this.

Braised Short Ribs with Penne

Adapted from Giada De Laurentiis
Serves 2

2 pounds beef short ribs
Freshly ground pepper
1/8 cup olive oil
1 medium onion, diced
2 cloves garlic, chopped
3 roma tomatoes, cut into eighths
½ cup red wine
1 cup low sodium beef broth
½ pound penne pasta
1/8 cup freshly grated parmesan

Place oven rack in the lower third of your oven and preheat to 350 degrees.

Season the ribs with salt and pepper. In a medium (I used a 5.5 quart) dutch oven, heat the oil over medium-high heat. Add the ribs and brown for a few minutes on each side.

Using tongs, remove ribs and set aside. Add the onion and garlic and cook for about 2 minutes. Add the tomatoes and wine, scraping the bottom of the pan with a wooden spoon to get all those tasty brown bits up.

Return the ribs to the pan and add the beef broth, making sure the ribs are nestled down in the liquid. Cover the pan and place in the oven for 2 ½ hours until the meat is fork tender and falls easily from the bone.

Bring a large pot of water to boil over high heat, add penne and cook 8-10 minutes, stirring occasionally. Drain the pasta and place in a serving bowl.

Remove the ribs from the cooking liquid. Using a spoon, try to remove any of the excess fat floating on the surface. Then transfer liquid to a blender or food processor and process until smooth. Pour the sauce into a saucepan and keep warm over low heat.

Remove the meat from the bone, and using two forks, shred the meat. Add meat back into sauce and stir to combine. Season with salt and pepper. Add meat and sauce to the penne and toss well. Top with Parmesan before serving.