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Categories:
beef short ribs salt pepper onion garlic beef broth grape juice ketchup Worcestershire sauce soy sauce thyme flat leaf Pasta egg noodles salt Italian style stewed tomatoes thyme
Viewed: 25 - Published at: 7 years agoIngredients
- 3 lbs beef short ribs, cut into 4x2x2-inch pieces
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup diced onion
- 3 garlic cloves, minced
- 1 (14 -14 1/2 ounce) can 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 flat-leaf Italian parsley (optional)
- Pasta
- 1 (12 ounce) package extra-wide egg noodles
- 1 teaspoon salt
- 1 (14 1/2 ounce) can Italian-style stewed tomatoes, undrained
- 1 tablespoon chopped fresh thyme
Method
- 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.
- 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.
- 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.
- 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.
- Place noodle mixture on serving platter; top with beef. Spoon sauce over beef and noodles. Garnish with parsley, if desired.
