Short Rib Meat Sauce

This is a very hearty meat sauce, great with Penne Pasta.  The short ribs are slowly cooked in a dutch oven until tender.  I love to have this pasta along with a pot roast.  Or you can increase the meat to 4 pounds and just serve pasta.
With crusty french bread and a green salad, it makes a perfect meal with Family and Friends.



Ingredients:

2 pounds beef short ribs
Salt and pepper
1/4 cup olive oil
1 onion diced or 2 Tablespoons dried
3 cloves of garlic
1 Large can of diced tomato
1 cup of wine or water
3 tablespoons Dijon mustard
2 cups beef broth

1 pound Penne pasta
Fresh chopped parsley
Fresh grated Parmesan cheese

Season the ribs with salt and pepper. In a dutch oven heat the oil and brown the ribs on all sides.  Remove the ribs and saute the onions and garlic until tender.  Add tomatoes, liquid, and mustard.  Scrape the bottom of the pan to remove the bits on the bottom.  Place the rib into the tomato liquid, cover and place in over for 2 1/2 hours until the meat falls off the bone.

Remove the ribs from the cooking liquid.  Using an immersion blender process until smooth.  Shred the meat from the bone and add back into the blended sauce.