NUTRITION

SERVINGS

INGREDIENTS

5 oz boneless beef short ribs

0.25 tbsp extra virgin olive oil

0.25 cup yellow onion

1 clove garlic

0.5 cup tomato puree

0.25 cup beef bone broth

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

0.5 oz dry whole wheat penne pasta

1 tbsp grated parmesan cheese

1 tsp fresh parsley

PREPARATION

• 1

  Season the boneless beef short ribs on all sides with sea salt and black pepper.

• 2

  Heat the extra virgin olive oil in a small heavy-bottomed pot or Dutch oven over medium-high heat.

• 3

  Sear the beef short ribs until deeply browned on all sides, then remove from the pot and set aside.

• 4

  Add the diced yellow onion to the same pot and sauté for 3-4 minutes until translucent and soft.

• 5

  Stir in the minced garlic and dried oregano, cooking for 30 seconds until the aromatics are fragrant.

• 6

  Pour in the tomato puree and beef bone broth, stirring to scrape up any browned bits from the bottom of the pot.

• 7

  Return the beef to the pot, cover with a tight-fitting lid, and reduce heat to low.

• 8

  Simmer for 90 to 120 minutes until the beef is fork-tender and shreds easily.

• 9

  While the beef finishes, cook the whole wheat penne in a pot of boiling salted water until al dente, then drain.

• 10

  Shred the beef directly into the tomato sauce using two forks and stir to combine.

• 11

  Toss the cooked pasta with the braised beef sauce until well coated.

• 12

  Serve hot, garnished with grated parmesan cheese and freshly chopped parsley.