Make Ahead Sunday: Penne with Braised Short Ribs

Ingredients

4 pounds beef short ribs (I used half bone in, half boneless)

Kosher salt and freshly ground black pepper

1/4 cup olive oil

1 large onion, diced

3 cloves 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 pasta

1/2 cup freshly grated Parmesan

1/2 cup chopped fresh flat-leaf parsley

Place an oven rack in the lower 1/3 of the oven. Preheat the oven to 350 degrees F.

Season the ribs with salt and pepper. In a large heavy-bottomed Dutch oven or ovenproof stock pot, heat the oil over medium-high heat. In batches, add the ribs and brown on all sides, about 8 to 10 minutes. Remove the ribs and set aside. Add the onion and garlic and cook, stirring frequently, for 2 minutes. Add the tomatoes, wine and mustard. Bring the mixture to a boil and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Return the ribs to the pan. Add the beef broth, cover the pan and place in the oven for 2 1/2 hours until the meat is fork-tender and falls easily from the bone.
Remove the ribs from the cooking liquid. Using a large spoon, remove any excess fat from the surface of the cooking liquid. Use a hand blender to process cooking liquid until the mixture is smooth (could use food processor or regular blender, too, but be sure to cool slightly first). Remove the meat from the bones and remove fat - discard. Using 2 forks, shred the meat into small pieces. Stir the shredded meat into the sauce. Season with salt and pepper, to taste.
Store in fridge or freezer if making ahead.

The night you want to serve:
Bring a large pot of salted water to a boil over high heat. Cook pasta al dente according to package directions. Meanwhile, reheat the meat and sauce in a saucepan.  Drain the pasta and place in a large serving bowl. Combine with the sauce/meat and some parsley.  Sprinkle servings with Parmesan cheese and additional chopped parsley before serving.

Adapted based on an original recipe by Giada De Laurentiis.