Short ribs are very fatty. This uses 1/2 short ribs and 1/2 chuck roast.

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Name: Short Rib Pasta
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: not set
Ingredients: 3 lbs bone-in beef short ribs; 2 lbs Chuck roast; 1/4 cup Olive oil; 1-1/2 large onion diced; 5+ cloves Garlic coursely chopped; 10 Roma Tomatoes Cut into eighths; 2 cups Dry red wine; 3 Tbs Dijon mustard; 3 cups Low sodium beef broth; 1 lb Pappardelle pasta; 1/4 cup Fresh grated parmesan; 1/4 cup Parsley

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INGREDIENTS

3 lbs bone-in beef short ribs
2 lbs Chuck roast
1/4 cup Olive oil
1-1/2 large onion ; diced
5+ cloves Garlic ; coursely chopped
10 Roma Tomatoes ; Cut into eighths
2 cups Dry red wine
3 Tbs Dijon mustard
3 cups Low sodium beef broth
1 lb Pappardelle pasta
1/4 cup Fresh grated parmesan
1/4 cup Parsley

INSTRUCTIONS

Place an oven rack in the lower 1/3 of the oven. Preheat the oven to 350 degrees 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 meat and brown on all sides, about 8 to 10 minutes. Remove the meat 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 meat to the pan. Add the beef broth, cover the pan and place in the oven for 2 ½ - 3 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. 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 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.

The entire recipe can be made the day before, or stop after the meat is roasted and finish the next day.

NOTES

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Short Rib Pasta

3 lbs bone-in beef short ribs
2 lbs Chuck roast
1/4 cup Olive oil
1-1/2 large onion diced
5+ cloves Garlic coursely chopped
10 Roma Tomatoes Cut into eighths
2 cups Dry red wine
3 Tbs Dijon mustard
3 cups Low sodium beef broth
1 lb Pappardelle pasta
1/4 cup Fresh grated parmesan
1/4 cup Parsley

Place an oven rack in the lower 1/3 of the oven. Preheat the oven to 350 degrees 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 meat and brown on all sides, about 8 to 10 minutes. Remove the meat 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 meat to the pan. Add the beef broth, cover the pan and place in the oven for 2 ½ - 3 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. 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 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.
The entire recipe can be made the day before, or stop after the meat is roasted and finish the next day.

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Nutrition

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Serving Size: 1 Serving (676g)
Recipe Makes: 6 Servings

Calories: 516
Calories from Fat: 282 (55%)

Amt Per Serving		% DV

	Total Fat 31.4g	42 %
	Saturated Fat 12.1g	60 %
	Monounsaturated Fat 13.9g
	Polyunsanturated Fat 1.6g
Cholesterol 103.5mg		32 %
Sodium 257.5mg		9 %
Potassium 1052.2mg		28 %
Total Carbohydrate 10.8g		3 %
	Dietary Fiber 2.8g	11 %
	Sugars, other 8g
Protein 32.9g		47 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 516

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