SICILIAN BEEF SHORT RIBS

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

INGREDIENTS

  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)
Pasta:
  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

INSTRUCTIONS FOR SICILIAN BEEF SHORT RIBS

  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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