Ingredients: |
Ingredients: 3 pounds beef short ribs, cut into 4x2x2-inch pieces
1/4 teaspoon salt
1/2 teaspoon pepper
1 cup diced onion
3 cloves garlic, minced
1 can (14 to 14-1/2 ounces) reduced-sodium beef broth
1 cup grape juice
1 cup ketchup
2 tablespoons Worcestershire sauce
2 tablespoons reduced-sodium soy sauce
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh Italian flat-leaf parsley (optional)
Pasta:
1 package (12 ounces) extra-wide egg noodles
1 teaspoon salt
1 can (14-1/2 ounces) Italian-style stewed tomatoes, undrained
1 tablespoon chopped fresh thyme
|
Directions: |
Directions: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.
3. Pour over beef; bring to a boil. Reduce heat; cover tightly and simmer 1 and1/2 to 2 and 1/2 hours or until beef is fork-tender.
4. 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.
5. 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.
6. Place noodle mixture on serving platter; top with beef.
7. Spoon sauce over beef and noodles. Garnish with parsley, if desired. |
This recipe for Sicilian Beef Short Ribs is from