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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 6 |
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Recipe is from the 2009 National Beef Cook Off. Ingredients:
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) |
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 |
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. 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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