I’m excited for the weekend to arrive so we can have some relief from this ridiculous heat! We’re supposed to have slightly cooler temps on Saturday and Sunday once a cold front passes through. And by cooler I mean the high 70’s, low 80’s, doesn’t sound cooler to me but I’ll take it!
So one of the benefits of me watching the Food Network all day long is finding delicious recipes like Giada’s Penne with Braised Beef. I was excited to try this recipe because it uses a red wine, Cabernet Sauvignon, in the sauce which is one of my favorite wines. I’ve learned to only cook recipes with red wine because I like drinking it and despise white wine. When I made this dish I used Dreaming Tree’s Cabernet Sauvignon which was created by the lead singer of Dave Matthews Band, Dave Matthews. You can opt to use whichever red wine is your favorite because you’ll want to drink some along with this hearty dish!
This recipe would certainly be great to have in the fall/winter but I couldn’t wait that long! Plus we were able to use our fairly new dutch oven. The great thing about this recipe is you can certainly cook it in a crock pot if you don’t have a dutch oven! I hope you enjoy it as much as we did!
4 lbs beef short ribs (bone in or boneless; we used boneless and two beef shanks)
1/4 c olive oil
1 medium onion, diced
3 cloves of garlic, chopped
6 Roma tomatoes, cut into eighths
1 c Red wine, such as Cabernet Sauvignon
3 tbsp Dijon mustard
1 1/2 c low sodium beef broth
1 lb penne pasta
1/4 c fresh grated parmesan
1 bag fresh spinach, chopped
1/4 fresh parsley, chopped
1. Place an oven rack in the lower 1/3 of the oven. Preheat oven to 350 degrees F.
2. Season the ribs with salt and pepper. In a large heavy bottomed Dutch oven, heat the oil over medium high heat. In batches add the ribs and brown on both sides, about 8- 10 minutes. Remove the ribs and set aside.
3. Add the onion and garlic and cook, stirring frequently for about 2 minutes. Add the tomatoes, wine, and mustard. Bring the mixture to a boil and scrape down the sides of the pan with a spoon. Return the ribs to the pan and add the beef broth. Cover the pan and place in the oven for 2 1/2 hours or until the meat falls off the bone and shreds easily.
4. Remove the ribs from the pan. Using a ladle, transfer the liquid to a food processor or blender. Process until the mixture is smooth. Season with salt and pepper to taste. Pour the sauce into the pan and keep warm on low heat. Remove the meat from the bones and shred the beef. Stir the meat into the sauce and add the spinach.
5. Bring a large pot of salted water to a boil. Add the pasta and cook one minute less than the suggested time listed on the box. Drain the pasta and add to the sauce and beef. Sprinkle the pasta with parmesan cheese and parsley.
Source: Food Network