Braised Short Rib Rigatoni

I saw Giada de Laurentiis make this last week on the Food Network and wanted to try it. I simplified it a little and added a carrot. It was delicious. Next time I think I'll try it in the crock pot.


Rigatoni with Braised Short Ribs

1 lb beef short ribs
Salt and freshly ground black pepper
EVOO drizzles
1/2 large onion, diced
2 cloves garlic, minced
4 Roma tomatoes, cut into eighths
1 large carrot, peeled and chopped
1 cup red wine
1 ½ Tbsp Dijon mustard
1 cup beef broth
1 lb Rigatoni pasta
1/4 cup Parmesan, freshly grated
1/4 cup fresh flat-leaf parsley, chopped

Preheat the oven to 350 degrees.

Season ribs with salt and pepper. In a large Dutch oven, heat the oil over medium-high heat. Add ribs and brown on all sides. Remove the ribs and set aside. Add the onion and garlic and cook, stir for 2 minutes. Add the carrots, 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. Transfer the cooking liquid in 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, about 8 to 10 minutes. Drain the pasta. Toss pasta with meat sauce. Sprinkle the pasta with Parmesan cheese and chopped parsley before serving.