Page 54 - 201415_TOH_Cookbook

SHORT RIBS
WITH PENNE
COGLIANO FAMILY, HULL, MA
INGREDIENTS
Serves 6
4 pounds beef short ribs with bone Kosher salt Crushed black peppercorns 1/4 cup extra-virgin olive oil 1 large Vidalia onion, diced 4 garlic cloves, minced 5 plum tomatoes, each cut into 8
pieces lengthwise
1 cup red wine, preferably Cabernet Sauvignon
3 tablespoons Dijon mustard, preferably Grey Poupon
2 cups beef broth 1 pound penne pasta
1/4 cup freshly grated Parmesan cheese
1/4 cup fresh, flat-leaf parsley, chopped
“This is such a quintessential fall recipe. It’s comforting and easy to make, but it tastes so rich and well crafted. It reminds us of watching football games around a cozy fire, only this year it will be special because we will be wearing our UMass sweatshirts for the first time.” Joan Cogliano
PREPARATION
1. Arrange the oven racks so that only the lowest rack remains in place. Preheat oven to 350°F. Have a large oven-proof heavy-bottomed pan and an immersion (stick) blender or food processor ready.
2. Season the short ribs on all sides with salt and pepper. Heat the oil
in the oven-proof pan over medi- um-high heat. Sear the short ribs on all sides, 8 to 10 minutes. Transfer to a plate.
3. In the same pan, stir in the on- ion and garlic and cook for 2 to 3 minutes or until softened. Add the tomatoes, wine and mustard and bring to a boil, using a wooden spoon to scrape the bottom of the pan to dislodge any browned bits.
4. Return the short ribs to the pan and pour in the broth. Bring the pan to a simmer, then cover and transfer to the oven. Cook the shortribs for 2 1/2 to 3 hours or until the meat is tender and falls off the bone.
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