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Beef Short Ribs and Mushroom Pasta
Beef Short Ribs and Mushroom Pasta

Beef Short Ribs and Mushroom Pasta

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Cook Minutes 2 Hr 30 Min
Prep : 30 Min Cook: 2 Hr
Simmer beef short ribs until fork-tender and serve with sautéed mushrooms over pasta to make this tasty dish for a crowd.
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8 Servings
Servings
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 lb. (450 g) cremini mushrooms, sliced
1 onion, finely chopped
4 lb. (1.8 kg) beef short ribs
2 Tbsp. flour
1 tsp. cracked black pepper
4 cloves garlic, minced
1 Tbsp. chopped fresh thyme, divided
1/2 cup 25%-less-sodium beef broth
440 g fettuccine, uncooked
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Step 1
Heat 2 Tbsp. dressing in Dutch oven or large deep skillet on medium-high heat. Add mushrooms and onions; cook and stir 4 min. Reduce heat to medium; cook 6 min. or until onions are tender, stirring occasionally. Remove vegetables from pan with slotted spoon.
Step 2
Coat ribs with combined flour and pepper. Heat remaining dressing in same pan on medium-high heat. Add ribs; cook 4 to 5 min. or until evenly browned, turning occasionally.
Step 3
Return vegetable mixture to pan along with the garlic and 2 tsp. thyme; cook and stir 1 min. Stir in broth; cover. Simmer on medium-low heat 2 hours or until ribs are tender. About 15 min. before ribs are done, cook pasta as directed on package, omitting salt.
Step 4
Remove ribs from pan with slotted spoon. Remove meat from bones; shred with 2 forks. Return meat to pan; stir to evenly coat.
Step 5
Drain pasta. Serve topped with meat mixture and remaining thyme.
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Serving Suggestion
Serve with a steamed green vegetable, such as broccoli, spinach or green beans.
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Preparing Perfect Pasta
Follow the package directions to ensure that enough water is used for cooking the pasta. Add the pasta to the boiling water and cook until al dente (tender but still a little firm to the bite), stirring frequently. To prevent pasta from sticking, add it slowly to plenty of boiling water and stir frequently while cooking. Adding oil to the cooking water is not recommended because some sauces may not cling to pasta coated with oil.
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Nutrition
Calories
440
Calories From Fat
0
% Daily Value
Fat 14 g
Saturated fat 5 g
25 %
Cholesterol 55 mg
Sodium 170 mg
7 %
Carbohydrate 48 g
Fibre 3 g
Sugars 5 g
Protein 31 g
Vitamin A
0 %
Vitamin C
4 %
Calcium
4 %
Iron
30 %
Servings
8 servings, 1/8 recipe (262 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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