This hearty meal will likely become a family favourite. Slow roasted braised short ribs with your favourite pasta makes the perfect fall weekend meal. Pair it with our Vin Bon Amarone wine this weekend.
Total Time: Prep: 20 Min. Cook 3 Hours
3lbs beef short ribs (bone-in or out, it’s your preference)
1 teaspoon Kosher salt
½ teaspoon freshly ground black pepper
3 tablespoons all-purpose flour
¼ cup olive oil
2 small yellow onions, diced
2 cloves of garlic, minced
2 tablespoons of tomato paste
1 15oz can of diced tomatoes
3 tablespoons spicy brown mustard
1/8 – ¼ teaspoon of crushed red pepper flakes
3 cups of beef broth
1lb penne pasta
¼ cup freshly grated Pecorino Romano cheese
¼ cup chopped fresh flat-leaf parsley
1. Heat oven to 350 degrees F.
2. In a large enameled cast iron oven safe pot, heat the olive oil over medium high heat.
3. In a large plastic bag, whisk together the flour, Kosher salt and freshly ground black pepper.
4. Dredge the short ribs lightly in the flour mixture. Add the short ribs to the oil and sear on all sides until they are nicely browned.
5. Remove the short ribs from the pot onto a plate and set aside.
6. Add the onions to the pot and sauté until translucent. Add the minced garlic and tomato paste and sauté for another minute or so, until the tomato paste turns more of a rust colour.
7. Add the can of diced tomatoes, spicy brown mustard, crushed red pepper flakes and beef broth, taking care to scrape up any brown bits on the bottom of the pan.
8. Return the browned short ribs to the pot, cover the pot and place in the oven.
9. Cook for about 2 ½ until the ribs are tender.
10. Remove the ribs from the pan and let them rest for a minute while you start the pasta.
11. Bring a pot of water to boil, salt the water generously and add the pasta. Cook as per the package instructions.
12. Drain the pasta and reserve 1 cup of the pasta water.
13. Skim off any fat from the top of the sauce and discard.
14. Discard the short rib bones (if there are any) and shred the short rib into small pieces.
15. Return the shredded meat to the sauce and season if necessary
16. Add the drained pasta to the meat and the sauce, tossing together. If the sauce needs thinning out, add some of the reserved pasta water.
17. Sprinkle with the Pecorino Romano cheese and chopped parsley.
Suggested Pairing: Vin Bon Amarone