SHORT RIB BEEFARONI
HOW TO MAKE
A GROWN-UP TWIST ON A CHILDHOOD FAVORITE
BEEFARONI
A classic gets a make-over with tender oven braised short ribs in a rich homemade tomato sauce. This beefaroni is comfort food at its best.
TOMATOES
ELBOW MACARONI
SHORT RIBS
CARROTS CELERY ONION GARLIC
SEASONINGS & BEEF BROTH
PARSLEY
Brown the Short Ribs
1
Heat the olive oil in a large pan over medium-high heat. Brown the ribs and then remove them from the pan and set them aside.
Cook the Veggies
2
Lower the heat to medium and add the celery, carrots, onion, and garlic to the pan and cook them until they start to soften about five minutes or so.
Simmer
3
Add the tomatoes and break them apart with the spatula. Add the beef stock, Italian seasoning, short ribs and parsley. Bring to a simmer.
Cook in the Oven
4
Partially cover the pot with an oven-proof lid so steam can escape. Transfer it to the oven and let it simmer at 325F for 2 to 3 hours.
Shred the Ribs
5
Shred the meat and puree the sauce so it's smooth. At this point, you can boil the pasta.
Bring It All Together
6
Combine the shredded beef, pasta, and sauce. Add some chopped parsley for garnish.
DELICIOUS!
Swipe Up for More Recipe Ideas!