Braised short rib with penne pasta
Gourmet by Kat
Gourmet by Kat
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Ingredients

  • 4 pounds beef short ribs
  • Kosher salt and freshly ground black pepper
  • 1/4 cup olive oil
  • 1 large onion, diced
  • 3 cloves of garlic, coarsely chopped
  • 5 Roma tomatoes, cut into eighths
  • 1 cup red wine, such as Cabernet Sauvignon
  • 3 tablespoons Dijon mustard
  • 2 cups low-sodium beef broth
  • 1 pound penne paste
  • 1/4 cup freshly grated Parmesan
  • 1/4 cup chopped fresh flat-leave parsley ( I replaced it with thymes)
  • Salt, pepper and garlic powder

Instructions

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