SHORT RIB BEEFARONI
HOW TO MAKE
A GROWN-UP TWIST ON A CHILDHOOD FAVORITE
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.
CARROTS CELERY ONION GARLIC
SEASONINGS & BEEF BROTH
Brown the Short Ribs
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
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.
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
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
Shred the meat and puree the sauce so it's smooth. At this point, you can boil the pasta.
Bring It All Together
Combine the shredded beef, pasta, and sauce. Add some chopped parsley for garnish.
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