Recipe: Sicilian Beef Short Ribs with Egg Noodles

SICILIAN BEEF SHORT RIBS

3 pounds beef short ribs, cut into 4x2x2-inch pieces
1/4 teaspoon salt
1/2 teaspoon pepper
1 cup diced onion
3 cloves garlic, minced
1 (14 to 14 1/2 ounce) can reduced-sodium beef broth
1 cup grape juice
1 cup ketchup
2 tablespoons Worcestershire sauce
2 tablespoons reduced-sodium soy sauce
FOR THE PASTA:
1 (12 ounce) package extra-wide dry egg noodles
1 teaspoon salt
1 (14 1/2 ounces) can Italian-style stewed tomatoes, undrained
2 tablespoons chopped fresh thyme, divided use
2 tablespoons chopped fresh Italian flat-leaf parsley (optional, for garnish)

Heat stockpot over medium heat until hot. Brown beef short ribs, in batches if necessary, on all sides. Pour off drippings. Season beef with 1/4 teaspoon salt and pepper.

Return beef to stockpot. Add onion and garlic.

Combine broth, juice, ketchup, Worcestershire sauce and soy sauce in medium bowl. Pour over beef; bring to a boil. Reduce heat; cover tightly and simmer 1 1/2 to 2 1/2 hours or until beef is fork-tender.

Meanwhile, prepare the Pasta:
Cook noodles in boiling water with 1 teaspoon salt according to package directions; drain.

Return noodles to pan; stir in tomatoes and 1 tablespoon thyme. Cover; keep warm over low heat.

Remove beef; discard any loose bones. Skim fat from cooking liquid; stir in thyme the remaining 1 tablespoon thyme. Bring to a boil; reduce heat to medium-high. Cook 15 to 20 minutes or until sauce is reduced and thickened.

TO SERVE:
Place noodle mixture on serving platter; top with beef. Spoon sauce over beef and noodles. Garnish with parsley, if desired.

Makes 4 to 6 servings
Source: Natalie Benthin, CA to the 2009 National Beef Cook-off, The Beef Council