PENNE WITH BRAISED SHORT RIBS (OVEN OR SLOW COOKER)
The Dijon adds an amazing taste to this dish and is not over powering in the least. . The flavor of the gravy is AMAZING! I adapted this for the crock-pot. I followed the instructions for browning the ribs, added onions, garlic, tomatoes, wine and broth and threw it in the crock pot with the lid propped open with a tooth pic to allow some of the steam to be released and allow the gravy to thicken up beautifully. If using the crockpot, start on high for about one hour and set to low for 4-5 hours. The meat should fall apart and shred when done. Serve over pasta as Giada does or make some mashed potatoes (hold the parmesan). Both are fabulous! I made both. Recipe courtesy of Giada De Laurentiis /Food Network
Provided by Chicagoland Chef du
Categories < 4 Hours
Time 3h
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Place an oven rack in the lower 1/3 of the oven. Preheat the oven to 350°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 (or add to crock pot).
- 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 (or use a stick blender). Process until the mixture is smooth. At this point I added mushroom slices.
- 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.
- Notes: I decided to serve over mashed potatoes and omit the parmesan cheese. I also added sliced crimini mushrooms, white mushrooms will work too.
Nutrition Facts : Calories 2404.4, Fat 182.7, SaturatedFat 74.8, Cholesterol 350.2, Sodium 459.4, Carbohydrate 100.2, Fiber 14.7, Sugar 4.2, Protein 78.1
BRAISED SHORT-RIBS WITH PASTA
Featured on CBC Radio's morning show THE GREAT NORTHWEST, from Thunder Bay Ontario, this great recipe comes from the Chef at that city's CARIBOU RESTAURANT.
Provided by Gerry sans Sanddunes
Categories European
Time 4h30m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- You will need a heavy-bottomed pot that can go into your oven for this recipe.
- Cooking starts on the stovetop, moves to the oven, then returns to the top-of-the-stove.
- As well, it can be prepared over 2 days.
- Preheat oven to 400*F.
- On top of stove, get pot"hot" and add oil.
- Coat ribs in flour, shaking off excess.
- Sprinkle with oregano.
- Brown ribs one-at-a-time, browning them on all sides.
- Remove last ribs and lower stove-top temp.
- Add onions and garlic and cook for two minutes.
- Add wine.
- Deglaze the pot by scrapping all the brown bits from the bottom Return the ribs to the pot and add the can of tomatoes.
- (The ribs should be almost covered, but if not, add some water.) Bring the pot to a simmer and cover with lid or foil.
- Place pot in 400*F oven for 1 hour.
- Reduce oven heat to 300*F and cook ribs for an additional 2 hours.
- (All the above can be done the day ahead. Should you go the 2-day route, re-warm the sauce and ribs just enough to pull the meat off the bones.) Shred the meat discarding the bones.
- Return meat to the sauce and reheat fully.
- TO ASSEMBLE: On the stove-top over medium heat (and in another large pot), toss the cherry tomatoes.
- Cook tomatoes until soft.
- Add the last group of onions, garlic and chilis and cook, stirring, for another 2 minutes.
- Add the rib-meat and sauce and top it off with the last cup of tomatoes.
- Cook, uncovered, for another 10 minutes.
- Cook your pasta.
- (The Chef of the CARIBOU RESTAURANT recommends using a pasta like BUCATINI- a thicker one you can easily eat with just a fork.) Drain the pasta and put into a warm bowl.
- Scoop meat and sauce over the pasta and toss.
- Top with fresh basil and grated cheese.
- Enjoy!
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