BEEF SHORT RIBS & MUSHROOM PASTA

Beef Short Ribs & Mushroom Pasta image

Simmer beef short ribs until fork-tender and serve with sautéed mushrooms over pasta to make this tasty dish for a crowd.

Provided by My Food and Family

Categories Home

Time 2h30m

Yield 8 servings

Number Of Ingredients 10

Ingredients

1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing, divided
1 lb. cremini mushrooms, sliced
1 onion, finely chopped
4 lb. boneless beef short ribs
2 Tbsp. flour
1 Tbsp. A.1. Dry Rub Cracked Peppercorn
4 cloves garlic, minced
1 Tbsp. chopped fresh thyme, divided
1/2 cup fat-free reduced-sodium beef broth
1/2 lb. fettuccine, uncooked

Steps:

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.
Coat ribs with combined flour and Dry Rub. Heat remaining dressing in same pan on medium-high heat. Add ribs; cook 4 to 5 min. or until evenly browned, turning occasionally.
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.
Remove ribs from pan with slotted spoon. Remove meat from bones; shred with 2 forks. Return meat to pan; stir to evenly coat.
Drain pasta. Serve topped with meat mixture and remaining thyme.

Nutrition Facts : Calories 610, Fat 30 g, SaturatedFat 12 g, TransFat 2 g, Cholesterol 145 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 53 g