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<blockquote data-quote="moreluck" data-source="post: 118529" data-attributes="member: 1246">Beef Short Rib Fusilli1 tablespoon olive oil 1 1/2 pounds beef short ribs (2-3 ribs), trimmed of fatSalt and freshly ground black pepper1 medium onion, minced1 medium carrot, minced1 large or 2 medium garlic cloves, minced1/2 cup dry red wine2 can (14.5 ounces) diced tomatoes packed in juice (I used Hunt&#039;s)1/2 cup chopped fresh flat-leaf parsley leaves1 pound dry fusilliFresh grated parmesan cheese &nbsp;Place an 8- to 10-quart stockpot over medium-high heat and add oil. Season the ribs with salt and pepper and brown them well on all sides, about 10 minutes. Remove ribs to a plate. Reduce heat to medium, add onion and carrot and saute for 5 minutes, or until softened. (Do not brown.) Add garlic and saute for 1 minute or until fragrant. Add wine and deglaze the pan, scraping the bottom of the pot to loosen any browned bits. Add tomatoes and their juice, ribs plus any accumulated juice back to the pot and bring to a boil. Reduce heat to low and gently simmer, covered, stirring occasionally, until meat is very tender and falling off the bones, about 2 hours. Remove ribs to a plate and when cool enough to handle, remove meat from bones and shred with a fork or fingers.&nbsp; Add shredded meat and parsley to sauce and bring to a simmer. Cook, uncovered, for about 5 minutes or until sauce has slightly thickened. Taste, and if necessary season with salt or pepper. Over high heat bring 4 quarts of cold water to a rolling boil, stir in 1 1/2 teaspoon salt, add fusilli and cook until al dente, 10 to 11 minutes, (or according to package directions). Drain and add cooked pasta to the sauce pot and stir gently to mix. Serve with grated cheese and freshly ground black pepper.</blockquote>

[QUOTE="moreluck, post: 118529, member: 1246"] [U]Beef Short Rib Fusilli[/U] 1 tablespoon olive oil 1 1/2 pounds beef short ribs (2-3 ribs), trimmed of fat Salt and freshly ground black pepper 1 medium onion, minced 1 medium carrot, minced 1 large or 2 medium garlic cloves, minced 1/2 cup dry red wine 2 can (14.5 ounces) diced tomatoes packed in juice (I used Hunt's) 1/2 cup chopped fresh flat-leaf parsley leaves 1 pound dry fusilli Fresh grated parmesan cheese Place an 8- to 10-quart stockpot over medium-high heat and add oil. Season the ribs with salt and pepper and brown them well on all sides, about 10 minutes. Remove ribs to a plate. Reduce heat to medium, add onion and carrot and saute for 5 minutes, or until softened. (Do not brown.) Add garlic and saute for 1 minute or until fragrant. Add wine and deglaze the pan, scraping the bottom of the pot to loosen any browned bits. Add tomatoes and their juice, ribs plus any accumulated juice back to the pot and bring to a boil. Reduce heat to low and gently simmer, covered, stirring occasionally, until meat is very tender and falling off the bones, about 2 hours. Remove ribs to a plate and when cool enough to handle, remove meat from bones and shred with a fork or fingers. Add shredded meat and parsley to sauce and bring to a simmer. Cook, uncovered, for about 5 minutes or until sauce has slightly thickened. Taste, and if necessary season with salt or pepper. Over high heat bring 4 quarts of cold water to a rolling boil, stir in 1 1/2 teaspoon salt, add fusilli and cook until al dente, 10 to 11 minutes, (or according to package directions). Drain and add cooked pasta to the sauce pot and stir gently to mix. Serve with grated cheese and freshly ground black pepper. [/QUOTE]

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