Sicilian Beef Short Ribs  --
  • Total Recipe Time: 2 to 3 hours
  • Makes 4 to 6 servings


  1. 3 pounds beef Short Ribs, cut into 4x2x2-inch pieces
  2. 1/4 teaspoon salt
  3. 1/2 teaspoon pepper
  4. 1 cup diced onion
  5. 3 cloves garlic, minced
  6. 1 can (14 to 14-1/2 ounces) reduced-sodium beef broth
  7. 1 cup grape juice
  8. 1 cup ketchup
  9. 2 tablespoons Worcestershire sauce
  10. 2 tablespoons reduced-sodium soy sauce
  11. 1 tablespoon chopped fresh thyme
  12. 2 tablespoons chopped fresh Italian flat-leaf parsley (optional)
  1. 1 package (12 ounces) extra-wide egg noodles
  2. 1 teaspoon salt
  3. 1 can (14-1/2 ounces) Italian-style stewed tomatoes, undrained
  4. 1 tablespoon chopped fresh thyme


  1. Heat stockpot over medium heat until hot. Brown beef Short Ribs, in batches if necessary, on all sides. Pour off drippings. Season beef with 1/4 teaspoon salt and pepper.
  2. Return beef to stockpot. Add onion and garlic. Combine broth, juice, ketchup, Worcestershire sauce and soy sauce in medium bowl. Pour over beef; bring to a boil. Reduce heat; cover tightly and simmer 1-1/2 to 2-1/2 hours or until beef is fork-tender.
  3. Meanwhile, prepare Pasta. Cook noodles in boiling water with 1 teaspoon salt according to package directions; drain. Return noodles to pan; stir in tomatoes and thyme. Cover; keep warm over low heat.
  4. Remove beef; discard any loose bones. Skim fat from cooking liquid; stir in thyme. Bring to a boil; reduce heat to medium-high. Cook 15 to 20 minutes or until sauce is reduced and thickened.
  5. Place noodle mixture on serving platter; top with beef. Spoon sauce over beef and noodles. Garnish with parsley, if desired.
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